The Groovy Food Company is just the ticket for healthy eaters, wellbeing and fitness fans, home bakers and keen cooks.

All their products are ethically sourced and un-mucked about with, being organic and unrefined with all the products available in supermarkets and health food stores all across the country, or you can make life really easy and order them on their website.

The Groovy Food Company Turmeric Scrambled Eggs with Sourdough

Prep time – 5 minutes

Cooking time – 5-8 minutes

Serves – 1 person

Ingredients:

  • The Groovy Food Company Organic Rapeseed Oil Spray
  • ½ Garlic clove, finely chopped
  • 100g Spinach leaves
  • 4 large Eggs
  • 50ml Milk
  • 2 tsp grated Turmeric
  • 2 slices Sourdough bread, toasted
  • Salt
  • Pepper

Method:

  1. Liberally spray the oil over the surface of your non-stick pan, place over a medium heat.
  2. Lightly fry the garlic, add the spinach leaves and wilt for a few mins – add a splash of water if they stick.
  3. In a bowl, whisk the eggs with the milk and turmeric. Season well.
  4. Add to the pan with the spinach and stir continuously for 5-8 mins until the scrambled eggs are at the desired consistency.
  5. Serve on slices of toasted sourdough.
The Groovy Food Company Plantain Courgette Pancake with Smoked Salmon & Beetroot Salsa

Preparation time – 15 minutes

Cooking time – 12 minutes

Serves – 8 people

Ingredients:

  • 2 Large Plantains, Very Ripe with Black Skin, Mashed
  • 2 Large Eggs
  • 60g The Groovy Food Company Organic Coconut Flour
  • 1 Courgette, Grated
  • 2 tbsp. The Groovy Company Organic Coconut Oil (for Frying)
  • Sea Salt
  • White Pepper

For the Topping:

  • 2 Avocadoes, Sliced
  • 250g Smoked Salmon

For the Salsa:

  • 4 Cooked Beetroot, Roughly Chopped
  • 3 tbsp. Crème Fraiche
  • A Handful of Dill, Chopped
  • Sea Salt
  • Black Pepper

To Garnish:

  • Dill

Method:

  1. Peel and mash the plantain until smooth then add the eggs and combine together.
  2. Add the coconut flour, sea salt, white pepper and mix together.
  3. Grate the courgette and add it to the plantain mixture.
  4. Roll the mixture into a ball then divide the mixture into 8 equal sized balls.
  5. Set aside for 10 minutes.
  6. To make the salsa, chop your beetroot add sea salt, black pepper, crème fraiche, chopped dill and mix together.
  7. Slice the avocado and form into a rosette.
  8. Heat your frying pan (22cm) on a high heat and add 2 tbsp. of coconut oil then lower to a medium heat.
  9. Flatten the ball mixtures into a pattie about 1cm thick and place in the frying pan, you should be able to fit 4 pancakes into one frying pan.
  10. Turn over the pancakes after 1 minute, the underside should be a golden brown colour, and cook for a further 1 minute before turn over again.
  11. Cook for a further 2 minutes before turning over again, keeping the heat on medium.
  12. To serve, place 2 pancakes on top of each other, top with the avocado rosette (or sliced avocado) and smoked salmon on the side with a spoonful of beetroot salsa.
The Groovy Food Company Mulled Wine Brownies

Preparation time – 10 minutes

Baking time – 15 minutes

Serves – 10 people

Ingredients:

  • 100g dark chocolate
  • 150g unsalted butter
  • 200g The Groovy Food Company Coconut Sugar
  • 1 large egg and 1 egg yolk
  • 100ml red wine
  • 50g cocoa powder
  • 100g The Groovy Food Company Coconut Flour
  • pinch of nutmeg and ground cloves
  • ¼ tsp each cinnamon and ginger

Method:

  1. Heat the oven to 180C/160C fan/gas 4, butter and line the base of a 20cm x 20cm brownie tin with parchment paper.
  2. Melt the chocolate in the microwave or in a glass bowl over a pan of simmering water.
  3. Mix the flour and cocoa powder together with the spices and a pinch of salt set aside.
  4. Using an electric whisk, beat the butter and sugar together until super light and fluffy then whisk in the egg and yolk.
  5. Pour in melted chocolate, red wine and flour mixture and whisk until just combined.
  6. Pour the batter into tin and bake for 15 mins until just set, don’t worry if there is a slight wobble in the centre, it will set up as they cool. Put into the fridge to firm up. 
The Groovy Food Company Steamed Orange Pudding

Preparation time – 20 minutes

Baking time – 1 hour 30 minutes

Serves – 6 people

Ingredients:

For the puddings:

  • 125g unsalted butter, softened
  • 125g caster sugar
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 250g self-raising flour, sifted
  • Finely grated zest of 1/2 lemon
  • 80ml milk
  • The Groovy Food Company Orange Chocolate Agave Sauce to serve

For the caramelised oranges:

  • 2 oranges, unpeeled, sliced into thin rounds
  • 440g caster sugar

Method:

  1. Preheat the oven to 180°C and grease a 1.25L pudding basin.
  2. Beat the butter, sugar and vanilla in an electric mixer until thick and pale. Add the eggs, one at a time, beating well after each addition. Fold in the flour and zest, followed by the milk until the mixture is a soft batter consistency.
  3. Pour the batter into the pudding basin. Layer a sheet of foil on top of a sheet of baking paper, then fold a pleat through the centre. Use to cover the pudding, then tie with string. Place in a roasting pan, then fill the pan with enough boiling water to come halfway up the sides of the basin. Bake in the oven for 1 1/2 hours or until a skewer inserted in the centre comes out clean. Stand for 5 minutes.
  4. Meanwhile, place the orange slices in a saucepan and cover with cold water.  Simmer over medium heat, then drain. Repeat this blanching process twice. Place orange slices and sugar in a saucepan and add 500ml water. Bring to a gentle simmer, stirring to dissolve the sugar, then cook for 10-12 minutes or until the orange slices are tender and translucent. Set aside to cool in the syrup.
  5. Turn the pudding out onto a platter and top with caramelised orange slices, then drizzle with The Groovy Food Company Chocolate Agave Sauce to serve.
The Groovy Food Company Fruity Mince Pies

Preparation time – 30 minutes

Baking time – 30 minutes

Serves – 8 people

Ingredients:

To make the fruity mincemeat:

  • 225g (8oz) sultanas
  • 225g (8oz) raisins
  • 60g (2oz) dried cranberries
  • 225g (8oz) dried apricots
  • 110g (4oz) dried figs
  • 110g (4oz) dried dates, pitted
  • 110g (4oz) chopped almonds
  • 3 dessert apples, washed, cored and chopped
  • 2 pears, washed, cored and chopped
  • 3 lemons, juice and zest
  • 2tsp (10ml) mixed spice
  • 1tbsp (15ml) ground cinnamon
  • 1tsp (5ml) ground cloves
  • pinch of freshly grated nutmeg
  • 75ml (5tbsp) rum or brandy, optional
  • 100ml (4floz) Groovy Food Agave Nectar Rich and Dark

To make the shortcrust pastry:

  • 200g (8oz) plain flour, sifted
  • 100g (4oz) unsalted butter
  • 25g (1oz) ground almonds
  • 50g (2oz) icing sugar, sifted
  • 1 egg, beaten

To make the glaze:

  • 1 egg yolk and 1tbsp milk
  • 400g fruity mincemeat

Method:

To make the fruity mincemeat:

  1. Wash the dried fruit.
  2. Chop the apricots, figs and dates into small pieces with scissors.
  3. Place all the dried fruit in a large bowl and cover with apple juice or boiling water. Leave to soak for an hour. 
  4. Drain well and mix the dried fruit with the spices, fresh fruit, lemon zest and juice and nuts and place in batches in a food processor. 
  5. Pulse gently to chop the mixture but do not over-process.
  6. Warm the Agave Nectar slightly with the rum (if using) and add to the mixture making sure to mix well.
  7. Place in airtight containers or jars and refrigerate or freeze in batches.

To make the shortcrust pastry:

  1. Place the flour, butter, almonds, sugar and egg in a food processor and whizz until it comes together to form a ball.
  2. Knead gently on a lightly floured work surface then cover in clingfilm and chill in the fridge for 30 minutes.
  3. Preheat the oven to 200ºC, gas mark 6.
  4. Roll out the pastry on a lightly floured surface and stamp out rounds to line a bun tin.
  5. Fill each case with mincemeat.
  6. If covering with a top, cut out slightly smaller rounds of pastry and dampen the edges. Press these on top of the pies and seal the edges well. Alternatively, stamp out little pastry stars and place on the top of the pies.
  7. Mix the egg and milk together and brush over the pies to glaze.
  8. Prick the lids with a fork to allow steam to escape. Bake in the oven for 10-15 minutes until golden brown.  Cool in the tin for 5-10 minutes then turn out on to a wire rack to cool completely.
  9. Dust with a little icing sugar and serve warm.

To make Mincemeat Cake Bars:

  1. In a large bowl combine 250g wholemeal self-raising flour with 2tsp baking powder.
  2. Stir in 450g mincemeat, 4 beaten eggs and 2tbsp Groovy Food mild agave nectar.
  3. Stir to combine then spoon into a rectangular shallow tray bake tin.
  4. Bake in the oven at 180ºC, gas mark 4 for 25-30 minutes until golden brown.
  5. Cool in the tin then cut into bars.
The Groovy Food Company Gingerbread Snowflake Biscuits

Preparation time – 40 minutes

Baking time – 10 minutes

Serves – 25 people

Ingredients:

  • 100g The Groovy Food Company organic virgin coconut oil, melted and cooled
  • 85g The Groovy Food Company organic virgin coconut sugar
  • 100g The Groovy Food Company Rich & Dark agave nectar
  • 2 tsp vanilla extract
  • 1 egg
  • 350g plain flour, plus extra for dusting
  • 1 tsp bicarbonate of soda
  • 1 tbsp ground ginger
  • 1 tsp ground cinnamon
  • icing sugar for dusting

Method:

  1. Beat the coconut oil, coconut sugar, agave, vanilla and egg together in a bowl with electric beaters for 4 mins, until thickened and pale.
  2. Add the flour, bicarb and spices, and beat until just combined. Cover and chill for 30 mins, or until firm.
  3. Heat oven to 180C/160C fan/gas 4. Shape the dough into two discs and return one to the fridge. Place a large sheet of baking parchment on your work surface and dust with flour, top with a disc of dough and dust that with flour too. Cover with another sheet of parchment and roll out the dough to the thickness of a £1 coin. Using your choice of cutters cut out the biscuits, re-rolling any leftover dough.
  4. Transfer to parchment lined trays and bake in batches for 8 mins, until golden brown – if you like them extra crunchy bake for 10 mins.
  5. Cool on a wire rack and repeat with the remaining dough. Once cool dust with icing sugar before serving or enjoy as they are.
The Groovy Food Company Cookie Dough Truffles
Preparation time – 10 minutes

Baking time – 1 minute

Serves – 10 people

Ingredients:

  • 90g whipping cream
  • 90g The Groovy Food Company Coconut Flour
  • 113g butter, melted
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 tsp maple syrup
  • 33g white chocolate chips
  • 350g of melted dark chocolate
  • Christmas sprinkles

Method:

  1. Line a baking sheet with parchment paper. Set aside.
  2. In a medium bowl, mix together the whipping cream, coconut flour, butter vanilla, salt and maple syrup until fully combined.
  3. Fold in the white chocolate chips.
  4. Create 1 Tbsp (or bigger if you want!) balls of cookie dough with your hands, and place on the prepared baking sheet. Place in the freezer.
  5. Meanwhile, in a microwave safe bowl, melt the chocolate in 30 second intervals, mixing after each interval until smooth.
  6. Remove cookie dough from the freezer. Place a cookie dough ball on a fork, dip it in the melted chocolate and turn to coat. Shake off excess chocolate, and return to parchment paper. Repeat with all of the cookie dough balls.
  7. Top with the Christmas sprinkles, then return to the freezer until the chocolate hardens. Store in an airtight container in the fridge or freezer.
The Groovy Food Company Turkey Burgers with Avocado, Mango Yoghurt & Sweet Potato Fries

Preparation time – 15 minutes

Cooking time – 45 minutes

Serves – 4 people

Ingredients:

  • 500g turkey thigh mince
  • 3 spring onions, finely chopped
  • 1 garlic clove, crushed
  • 175g Greek yoghurt
  • 800g sweet potatoes
  • 2 ½ (half) tbsp The Groovy Food Company organic virgin coconut oil
  • 2 heaped tbsp mango chutney
  • Squeeze lemon juice

To serve:

  • 1 large or 2 small avocados
  • 4-5 cherry tomatoes
  • ¼ (quarter) cucumber peeled into ribbons
  • 4 handfuls lettuce leaves
  • 4 whole wheat buns

Method:

  1. Heat oven to 200C/180C/gas 6.
  2. To make the burgers put the mince, spring onion, garlic, 40g of yoghurt, 1 tsp salt and a good grinding of black pepper in a bowl. Use a fork to combine thoroughly then shape firmly into 4 patties, each about 2cm thick. Cover and chill for at least 30 mins.
  3. Meanwhile cut the sweet potatoes into chunky fries. Melt 2 tbsp of the coconut oil then drizzle over the potatoes, season well and toss to coat. Spread out to a single layer on two parchment lined trays and roast for 45 mins, turning halfway through.
  4. Combine the remaining yoghurt and the mango chutney in a bowl with a squeeze of lemon juice and seasoning, set aside. Heat ½ (half) tbsp coconut oil in a large frying pan over a medium-high heat. Fry the burgers for 3-4 minutes on each side, until browned, then transfer to a baking tray and pop in the oven with the fries for their final 15 mins, or until cooked through.
  5. Halve the burger buns and warm in the oven. Scoop the avocado flesh into a bowl and mash with some seasoning. Layer up the burgers starting with mashed avocado, then lettuce, a turkey burger, a few cucumber ribbons, a dollop of mango yoghurt and tomato slices, then pop on the lid. Serve with a portion of fries and any extra sauce on the side.
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