Caprese Panini - BFree

Caprese Panini

October 6, 2020
John Sheahan

Prep Time20 min
Cook Time30 min
Total Time50 min

Ingredients

Ingredients

2 BFree Panini Rolls
1 mozzarella ball
2-4 tbs Fresh shop bought basil pesto
2 medium ripe tomatoes
Handful rocket leaves
Salt and pepper to season

Method

1

Cut the panini rolls in half and spread each side with pesto.

2

Slice the mozzarella ball and divide between the rolls along with slices of tomatoes

3

Top with rocket if using and place in a toasted sandwich maker or in a dry frying pan turning after a few minutes, or until crisp on the outside and the mozzarella is melted.

Nutrition Facts
Amount per serving
Calories0
% Daily Value*
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Can you believe today is World Gin Day? 🍸 If y

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This is a protein-packed and tasty Vegetarian Cauliflower Indian Burrito using our Quinoa and Chia Seed Wraps but feel free to use whichever BFree Wrap is your favourite 😎

What you need:
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450g cauliflower florets
2 tbs light oil
1/4 tsp turmeric
¼ tsp cayenne pepper
1tsp garam masala
1 tsp salt
Good grind of black pepper
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½ garlic clove minced
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75g coconut yogurt or alternative plain yogurt
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250g cooked brown rice
1 packet BFree Quinoa and Chia seed wraps
Handful fresh coriander leaves
Mango chutney
Lime wedges

1. Pre heat the oven to 180°C. In a small bowl add all the ingredients for the red cabbage, stir to combine and set aside.

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Who is excited for the Weekend? 😎 ☀️ The p

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The perfect excuse to get the BBQ out and try out our NEW deliciously soft Burger Buns 😍 Available now to pick up in @walmart 🇺🇸

They will be on shelves in Ireland very soon! keep and eye in your local @dunnesstores and @supervalu_irl 🇮🇪But not to worry we have lots of tasty alternatives in the meantime 💚

Follow the recipe by the amazing @natalie.naturally below to create a classic burger this weekend 😎

What you need:
4 BFree Burger Buns
1 egg (optional)
4 Burgers of choice (we recommend Beyond Burgers)
4 cheese slices (we recommend non-vegan Monterey jack cheese)
8 pickle slices
Hot dog mustard
Chipotle mayonnaise
Lettuce leaves/watercress
Sliced tomatoes
Regular mayonnaise or veganaise

For quick pickled onions and red cabbage:
2 red onions thinly sliced
Half a small red cabbage thinly sliced
2 lemons
2 tsp sea salt

Method:
1. Place the onions and red cabbage in two separate bowls, add the juice of one lemon and 1 tsp of sea salt to each, scrunch together until combined and set aside. Stir every now and then.

2. Pre heat the oven to 180C Fan/356F. In a small bowl whisk the egg and brush onto the top of each bun. Place the buns on a baking tray and place in the oven for about 5 minutes until warmed through Remove and set aside.

3. Prepare the remaining ingredients and place on serving dish for people to build their own burgers.

4. When you are ready to serve, cook the burgers per packet instructions, whist cooking cut the buns in half and cook on a griddle pan to charr the middle sides. Serve the buns with all the fillings and sauces of choice.

French Fries essential! 🍟

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Trust us this is #NotYourAverageWrap 😎 Now available to pick up in @Sainsburys

#notyouraveragewrap

Happy International Pizza Party Day Everyone 🥳

Happy International Pizza Party Day Everyone 🥳

Our delicious Stone Baked Pizza bases are one of our most popular products! and it's no surprise they are not only Gluten Free and vegan friendly but by using specially selected ingredients there is no compromise on flavour, instead we created a pizza base that is low in calories, helping you all to enjoy the good things in life 🍕🤗

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🇺🇸 USA - CDT 12.30pm & PDT 10.30am

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🇺🇸 USA - CDT 12.30pm & PDT 10.30am

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1 lined baking tray & Chopping board
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Zester, measuring spoons, whisk

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½ cup pomegranate seeds
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3 heaped tbs tahini
3 heaped tbs plain vegan yogurt
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1 tsp olive oil
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All you need is our Sweet Potato Wraps 🛒

#cincodemayo #bfree #glutenfree

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Each wrap is free from the ingredients you don’t want and made with all the tasty ingredients you do 😍 perfect as a healthier (and tastier 😎) option for all these working from home lunches 🙌 You can pick us up in @dunnesstores

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This vegan and gluten free version of the classic burrito is the perfect lunch or dinner go to, packed full of protein and good fats 😎

Check out the link in our bio to follow the simple recipe 🙌

Created by @Natalie.Naturally 👩🏼‍🍳 #bfreefoodie #coeliac #glutenfree #Burrito #easyrecipes #healthyrecipes #freefrom #vegan

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Sweet 🍓
Nut Butter
Strawberry & Banana slices
Chocolate hazelnut spread

Pizza 🍕
Pizza sauce
Pepperoni
Mozzarella
Pesto & Basil leaves

Greek 🇬🇷
Tomato slices
Cucumber slices
Black olives
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It's Super Bowl Sunday 🏈 Will you be watching

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Will you be watching this later? if you are here is a great Vegan Pepperoni Pizza recipe created by the wonderful @natalie.naturally , perfect for a treat!

There are two pizza bases in each of our packs so no fighting over the last slice 🍕here is the recipe, save it by clicking the little button above 🙌

Tomato Sauce
1 onion diced
4 garlic cloves crushed
2 tinned chopped tomatoes
Salt and pepper
2 tbsp. Extra Virgin Olive Oil
2 tsp Tomato ketchup
1 packet of BFree Pizza bases
Toppings
1 tsp chilli flakes
Slices of vegetarian/Vegan pepperoni
2 balls of vegan or regular mozzarella
extra virgin olive oil to drizzle
Basil leaves

1. Start by making the tomato sauce, Sautee the onions until caramelized and lightly golden, add the garlic and continue to cook for a minute or two.

2. Add the chopped tomatoes, ketchup, salt and pepper to season. Bring to a boil and reduce to a low simmer for 10-15minutes.

3. Check for seasoning and using a handheld stick blender, give it a little blast to make a smoother sauce. Return to a very low heat, and stir in the olive oil, leave until you’re ready to serve.

4. Pre heat the oven to 180°C. Prepare all the toppings you wish to use, either from the list above or your own selection.

5. Spread each base with a thin layer of tomato sauce, top with mozzarella, Pepperoni slices, chilli flakes, olives a few basil leaves and a drizzle of extra virgin olive oil. 💚

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