FABED Recipes

If you have any recipes you can share then please e-mail them to info@fabed.co.uk

Thanks to Sinèad Boultwood for our first two recipes,these can be adapted to be Gluten Free (GF), Wheat Free (WF), Dairy Free (DF) and even Egg Free (EF). You can adapt to your own tastes and allergies as required:

Now we are in winter, thanks to Jacqueline for this winter warmer recipe:

Winter Warmer

Ingredients (makes 4 servings)

  • 12 cherry tomatoes
  • 1 can chopped tomatoes
  • 3 teaspoons of sugar (optional)
  • 1 can chopped green beans
  • 1 can kidney beans
  • 1 Kallo vegetable stock cube
  • 1/4 pint of water
  • 2 table spoons of sunflower oil
  • Chopped Basil
  • Pinch of sea salt


1. Pierce cherry tomatoes and squeeze out seeds, chop into quarters.

2. Heat oil in large pan.

3. Add cherry tomatoes, sugar and basil.

4. Sizzle for 5 minutes.

5. Add canned tomatoes, water and vegetable stock cube, stir in and leave on low simmer.

6. Drain and wash the kidney beans.

7. Mash up one half of the can of kidney beans into paste, add to the pan and stir in till creamy.

8. Add whole can of chopped green beans and remainder of whole kidney beans and pinch of sea salt.

9. Cook on a low heat for a further 10 minutes.

This recipe can be variated by adding carrot etc, if making for an older child or adult, mild chilli powder can be added if tolerated.

Mum's chocolate brownie recipe:

Ingredients (makes 4 servings)

  • 6oz self raising flour
  • 2 tbsp cocoa powder
  • 6 oz caster sugar
  • 5 tbsp sunflower oil
  • 8 fl. oz. soya milk
  • 1 tsp vanilla extract
  • as many chocolate chips as seem reasonable
  • 2 tbsp dark chocolate spread
  • pinch of salt


1. Preheat oven to 180 C/Gas mark 4.

2. Grease and flour an 8 sq. inch square tin.

3. Sift together flour, salt, cocoa powder and sugar.

4. Add chocolate chips and chocolate spread.

5. Add oil, milk and vanilla- mix together carefully.

6. Pour into tin and bake for approx. 25 mins, until they spring back.

7. Leave to cool for 5 mins.

Chocolate cookie recipe adapted from http://vegweb.com

Ingredients (makes 4 servings)

  • 2 cups plain flour
  • 2 tsps baking powder
  • 1/2 tsp.salt
  • cinnamon to taste (optional)
  • vegan chocolate or carob chips - put in as many as you like
  • 1 cup caster sugar
  • 1/2 cup canola or vegetable oil
  • 1 teaspoon vanilla
  • 1/4 cup water
  • 2 tsp. of cocoa powder

1 cup= 250ml


1. Start with all ingredients at room temperature and preheat oven to 180 Celsius/350 Fahrenheit.

2. In a large bowl mix flour, baking powder, salt, cinnamon (if you choose). Add cocoa and chocolate chips. Make a well in the centre and set aside.

3. In a medium size bowl mix sugar and oil. Mix it well. Add the vanilla and then add the water. Mix it well.

4. Add the wet to the well in the dry. Mix it well but be careful not to overwork it. Add more chips if you need to.

5. Spoon onto ungreased cookie sheets, remembering that they spread quite a lot.

Put them in the oven for 10 minutes and then check. They should be slightly softer than you want them, but not gooey. If you need to put them back in for another minute or two.

6. Take them out when they are done and move them to wire cooling racks. If they split or come apart when you try to remove them let them sit on the pan for 2 minutes before transferring them to the racks.