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Liezel Norval-Kruger

Recipes & Articles by Liezel Norval-Kruger

Gluten-free treat

Lamb, chickpea and butternut stew

1 1/2 hours

Asian recipes

Rosemary buckwheat pancakes with wilted spinach, butternut and apple

30 minutes

Ice cream

Roast strawberry coconut ice cream

30 minutes

Afternoon tea

Strawberry, banana and granola smoothie

Granola dessert with raspberry compote

7 minutes

Granola bars

Name: Lemon curd puddings
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Desserts & Baking
Ingredients: butter, melted 40 g,sugar 165g,finely grated lemon zest 1t,free-range eggs, separated 2,cornflour 3T,gluten-free baking powder 1/2t,lemon juice 85ml,milk replacement (almond, soya, rice or goat’s milk) 250ml

By Liezel Norval-Kruger

Serves Makes 15 bars

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

1 cup dried fruit, chopped
1/3 cup oat flour
2 T flaxseeds
2 T molasses
Basic granola mix

Method

Add the chopped dried fruit, oat flour, flaxseeds and sweet molasses to the basic granola mix.

Line a square baking pan with parchment paper, letting a bit of excess paper hang over the sides, then place the mixture into the pan and smooth the top using a spatula.

Bake for 30 minutes in a 180°C-preheated oven, or until evenly browned.

Allow to cool, lift out of the pan and cut into individual bars.

Wrap individually in parchment paper and store in an airtight container.

Beetroot vindaloo with butternut purée

Spicy brinjal with lentil pasta

Meatball soup

Recipes & Articles by Liezel Norval-Kruger

Lemon curd puddings

Fig sorbet

Plum chocolate tart

Lamb, chickpea and butternut stew

Reviving Asian duck broth

Rosemary buckwheat pancakes with wilted spinach, butternut and apple

Easy banana ice cream

Roast strawberry coconut ice cream

Meringue almond chiffon cake

Strawberry, banana and granola smoothie

Granola dessert with raspberry compote

Granola bars

Granola bars

Ingredients

Method