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MAIL: Recipe-Ideas




Recipe ideas

We are thrilled to have teamed up with Jemma Govier, a health and fitness guru, author and a chef extraordinaire. Jemma specialises in nutrition and her cook-book Truly, Madly, Healthy due to hit the shelves later this year offers recipe advice for families keen to enjoy healthy but tasty food. Her true passion is food and reinventing traditional recipes with a healthier twist on them - infact all of Jemma's recipes are wheat, gluten and dairy free.

Jemma Govier is also the Club Manager at Excel Health & Performance in Leigh on Sea, Essex and the co-owner of Southend Fit Body Bootcamp and the Ultimate Body Transformation.

Each month Jemma will share a recipe with us, a tasty pudding or healthy version of a sweet treat ideally shared with a scoop of Bessant & Drury dairy free and delicious ice-cream.

Strawberry & Pear Gooey Pie

From our resident chef extraordinaire Jemma Govier try this super simple and super tasty recipe - dairy and gluten free of course!

Recipe for the pie:
3 Cups of ground almonds
1/2 cup maple syrup
2 tbsp of vanilla essence
1/2 tsp of sea salt
1/2 teaspoon of baking powder
1/2 cup of melted coconut oil

For the filling:
2 Pears - peeled and diced
10 chopped strawberries
1 tsp of cinnamon
4 tbsp of water
1/4 cup of maple syrup
I also added in some rose Water drops

Preheat the oven to 180, grease a sheet of baking paper with coconut oil and the base of the pie dish ( approx 7-9 inches). Place the base of the pie dish on to the paper and draw around the edges in order for you to get the correct size to make the pie lid. In a bowl mix the ground almonds, sea salt, baking powder until well combined then add the maple syrup and coconut oil until stir until a thick paste. Split the mixture in half and spoon half of it on the pie base and gently press the mix down until the base is covered and the sides are slightly raised (pinch the edges to do this). WIth the other half, lay it on to the baking paper and gently press down into the shape of the pie dish.

Place both dishes into the oven and bake for 12-14 mins, until golden, remove them from the oven and once the pastry lid has cooled slightly place it into the freezer and let it set for 15 minutes.

In the meantime in a pan over a medium heat add the pear and allow to cook for a few minutes, then add the strawberries, water, cinnamon (rose water optional) and maple syrup until it starts to get gooey ( approx 4 minutes). Then you can construct your pie, take your warm base and lay the pie filling on top, then gently place your set pie lid from the freezer on top.

Serve with some creamy Strawberry Bessant & Drury dairy free ice-cream.