Whole-Wheat Macaroni & Sweet Potato “Cheese”
Sensational Soya Pancakes
“Cheesy” Bean Dip

 

These recipes can all be enjoyed as part of a gluten-free diet and are a source of fibre and low in fat. Two of them use Nutritional Yeast Flakes, which is a lower sodium alternative to table salt and has a delicious cheese-like flavour. The Soya Pancakes are made with our new source Soya Flour, which is untoasted, high in protein and GMO-free.

1

Whole-Wheat Macaroni & Sweet Potato “Cheese”

Ingredients
2 cups of cooked whole-wheat noodles (regular or
gluten-free)
1 baked sweet potato (without skin)
½ tsp mustard
Juice of 1 lemon
4 tbsp HCW Nutritional Yeast Flakes
3 tbsp olive oil
½ tsp crushed garlic or garlic powder
Salt & Pepper to taste

Method
1. In a medium bowl combine the sweet
potato, lemon juice, mustard, 2 tbsp
nutritional yeast, garlic, 2 tbsp olive oil, salt
and pepper and mix together well.
2. Fold the cooked noodles into the sweet
potato “cheese”.
3. Place the mixture into a baking dish.
4. Sprinkle 2 tbsp nutritional yeast over the
top and drizzle with 1 tbsp olive oil.
5. Bake in the oven at 180 degrees Celsius for
10 minutes or until the top begins to brown.
6. Serves 2-4

2

Sensational Soya Pancakes

Ingredients
4 eggs
½ cup HCW Soya Flour
2/3 cup buttermilk
2 tsp baking powder
2 tbsp oil
2 tbsp HCW Flaxseed Powder
¼ tsp salt

Method
1. Mix the dry ingredients together well.
2. Beat together the eggs, buttermilk and oil.
3. Fold the dry ingredients into the egg mixture
and combine well.
4. Pour the batter into a hot pan and fry on both
sides.
5. Makes approx. 8 pancakes

3

“Cheesy” Bean Dip

Ingredients

400g mixture of 3 different cooked beans (e.g. kidney

beans, black beans and chickpeas)
¼ cup water
2 tbsp oil
2 tbsp HCW Nutritional Yeast Flakes
2 tbsp lime juice
Salt to taste
Method
1. Add all ingredients to a food processor and
blend until smooth.
2. Serve as a dip for corn chips and sliced
vegetables.

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