Tangy Black Currant Compote

Dark berries are rich in nutrients and antioxidants.

Wash and stem 1 cup of black currants,blackcurrant
1 cup of blueberries or black raspberries.
Simmer on medium/low in ½ cup of water
until fruit is softened, mash.
Add 2 tblsp maple syrup, 2 tbsp brown sugar
or more to taste.  Heat on low 15 minutes to thicken.
Compotes are fruit sauces and can be used
Drizzled over pancakes,  ice-cream or yoghurt.

Fresh Salsa Bruschetta

Summer at it’s best! Packed with flavor and loaded with vitamins.

Finely chop
3-4 heritage tomatoes (mixed colours)
½ cup sweet pepper
½ cup sweet onion
¼ cup celery
¼ cup fresh basil, oregano &/or cilantro
Sea salt and pepper to taste
To spice it up you may add 1 chopped jalapeno
Spoon onto ¾” slices of wholegrain artisan bread
Sprinkle with finely grated parmesan or asiago cheese

Serve fresh or lightly oven grilled.

Gluten Free Chocolate Zucchini Bread

Delicious and easy way to add vegetable and whole grain nutrition.

Melt 1/3 cup butter, or for dairy free use coconut oil
Mix in ¾ tsp sea salt, 1 egg
Combine the following to make 2 cups;
¼ cup oat bran, ½ cup GF ground oatmeal, (use coffee grinder)Choc Zucchini
½ cup brown rice flour, ¾ cup white rice flour.
Add 2 ½ tsp baking powder, 1 tsp baking soda,
2 pinches ground cloves, 2 tsp cinnamon,
1 tsp xanthan gum
Stir in 1 ½ cups grated zucchini,
½ cup soaked, chopped walnuts
2 servings Bio unsweetened apple sauce
½ cup brown sugar, ¼ cup maple syrup
2-3 tblsp cocoa powder, 1 tsp vanilla.

Mix well and bake in a greased 9x5” pan at 350 degrees
For 1 hour + 10 – 15 minutes (may have to cover loosely with
foil to avoid overdoing the top)
Cool in the pan