Oven Baked Root Vegetable Crisps (GF)
Makes: 4 Portions
These crisps feature in Eating & Living Gluten-Free magazine this month. They make a healthier alternative to crisps as we know them. Why not experiment with other vegetables such as carrots or turnips to create a colourful savoury picnic snack? A simple way to get your little ones to eat more vegetables.
Ingredients:
1 large sweet potato, peeled and sliced wafer thin
1 large beetroot, peeled and sliced wafer thin
1 parsnip, peeled and sliced wafer thin
L...
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Sweet Potato, Chilli and Chorizo Soup (GF)
Makes: 6-8 Portions
This robust soup is packed with lots of flavour and a hint of chilli too and can be adapted to use butternut squash instead of sweet potato if you prefer. Stock up the freezer by distributing into individual containers, perfect for a meal in minutes over the next few chilly months!
Ingredients:
2 medium carrots, sliced
1 medium onion, diced
1 tablespoon olive oil
3 cloves of garlic, minced
1 red chilli, finely chopped
2 medium sweet potatoes, peeled and ...
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