Vegan stuffing with cranberry, thyme and pine nuts

  • 5oz of BFree white loaf, made into breadcrumbs
  • 2 onions, chopped
  • Drizzle of olive oil
  • A handful of pine nuts/seeds, roughly chopped
  • 4oz dried cranberries, chopped
  • 2 minced garlic cloves
  • Fresh thyme
  • Zest of 1 orange, grated
1

In a saucepan, fry the onions and garlic in the olive oil until soft.

2

Remove the pan from the heat and add the breadcrumbs, cranberries, thyme, orange zest, seeds and salt and pepper.

3

Spread it out flat on a baking tray, drizzle with a small amount of olive oil and bake until golden, about 20-30 minutes at 350°F.

What our customers say

Excellent

Based on 28 Reviews

Rosie

So exciting to find a gf carrot cake with no nuts! Perfectly spiced, moist and you the cream perfectly complements the sponge. Gluten eaters couldn’t tell that this was gluten free!

Jillian

As a lover of all things pita bread and pita chips I was blown away by the taste and texture of Bfree pitas! I’m a huge lover of Mediterranean food in general and these have never failed to create a tasty 10/10 Mediterranean meal. I usually split em and fill em up with my favourite veggies, hummus and chicken then drizzle with tzatziki sauce and it reminds me the Greek restaurant I used to love so much as a kid! Definitely a must try for all my pita lovers out there.

Joanne

Lovely crumbly pastry and a surprisingly zingy filling. A deep filled tart with a generous amount of filling. Quite sweet so perfect with an afternoon cup of tea!

Jill

I have a huge amount of love for the high protein wraps! They’re my favourite thing to fill with anything from fruit and yogurt to chicken and veggies and always make for a delicious meal that never disappoints!

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