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Recipe Round-up



Makes: 1 loaf

• 300g (2½ cups) whole wheat flour

• ½ tsp salt

• 1 tsp active dry yeast

• 240ml (1 cup) water, divided

• 2 tsp anise seeds

• 2 tsp cumin seeds

• 2 tsp fennel seeds

• 2 tsp coriander seeds

• 70g (½ cup) sunflower seeds + more to sprinkle on top

• 40g (¼ cup) flaxseeds

• 1 tsp olive oil

1 In a large mixing bowl, combine the whole wheat flour and salt, make a well in the middle, and add in the yeast and ¼ cup water. Let it rest for about 10 minutes. If the yeast gets bubbly, you can be sure the yeast is working.

2 Crush the anise, cumin, fennel, and coriander seeds in a mortar.

3 Add in crushed seeds, sunflower seeds, and flaxseeds and give it a quick mix. Then, add in the olive oil and remaining water and mix with a large spoon until combined, then use your hands to knead it until it all comes together. Alternatively, you could throw all of the ingredients in a bread maker and let it do its magic.

4 Cover the bowl of dough with a clean kitchen towel in a warm spot and let it sit for 1½ to 2 hours until the dough doubles in size.

5 Preheat the oven to 200 °C (Gas Mark 6, 400°F).

6 Transfer the dough to a lightly oiled loaf pan and spread it evenly. Add a few more sunflower seeds on top.

7 Bake the bread in the oven for about 40 minutes and take it out once the surface is golden. The bread is done when you can knock on the bottom and it sounds hollow.

Per 100g

Calories 406, Fat 15g, Saturates 1.8g, Carbohydrates 48g, Sugars 1.3g, Protein 15g, Salt 0.11g

Recipe and image extracted from The Veginner’s Cookbook. Copyright 2018 by Bianca Haun and Sascha Naderer



Makes: 9 muffins

• 2 very ripe bananas

• 60g (¼ cup) plant based milk e.g. rice milk

• 1 tsp coconut oil

• 50g (½ cup) walnuts

• 6 soft dates

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About PlantBased

As we march into March — spring is just around the corner and I can’t wait! Finally, the evenings are starting to get noticeably lighter and the weather is ever so slightly less bitter. Our beautiful countryside is beginning to regain its colour and everything feels that bit more positive. March brings with it Mothering Sunday and the chance to say thank you to our amazing and hard-working Mums, for those of us lucky enough to have them in our life. It can be easy to get caught up the year-round, and forget to show your appreciation to those closest to you, so on this day it is a great opportunity to do just that. If you want to treat your Mum on Mother’s Day, find our impressive spread on P.28 and gift inspiration. Strictly fans: listen up! You’re not going to want to miss our chat with former Strictly Come Dancing star and newly vegan Kristina Rihanoff. I adore Strictly and love how it manages to unite the whole family like no other television show can — so speaking to Kristina has been a personal highlight this month. We also got the chance to catch up with US-based chef Chloe Coscarelli. Chloe isn’t a newcomer to the vegan scene, but her recipes are notorious for being delicious. Moving on from the phenomenal success of her restaurant chain by CHLOE., Coscarelli is back with a new cookbook and full of fresh ideas. Find our interview from. On the recipe front, we’ve got a great selection this month. With easy plant based snacks on for when you get peckish in front of the TV, a collection of our favourite quinoa recipes, and we’ve focused on purple sprouting broccoli for our ‘In Focus’ section. Have a wonderful and positive month.