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Dairy-Free Peanut Butter Fudge

Dairy-Free Peanut Butter Fudge

Ellen Babauskis | February 2, 2019

 

This creamy fudge is the perfect summer snack or dessert. Delicious and satisfying, quick and easy to make, and it keeps well in the fridge for long periods of time – winner! Make a batch to have on hand for when guests are coming over or for when you feel like a satisfying sweet treat! This recipe is dairy free, egg free, refined sugar-free and gluten-free but yet still very satisfying! And unlike most sugary sweets, you’ll be satisfied after just one square. Enjoy!

 

Makes 14

 

Ingredients

60g desiccated unsweetened coconut
60g coconut oil, melted
130g natural peanut butter
40g maple syrup
Pinch fine salt
½ tsp vanilla extract
Crushed peanuts (optional)
Coconut flakes (optional)

 

Method

 

1. Line a 25cm x 10cm tin with baking paper. Set aside.

2. Place desiccated coconut into processor or bullet blender and blend for 30 sec – 1 minute.

3. Add melted coconut oil and pulse until combined.

4. Add peanut butter, maple syrup, salt and vanilla extract. Blend until combined.

5. Transfer mixture to lined loaf pan and spread into an even layer. Sprinkle crushed peanuts and coconut flakes on top if using – these will sink in but that’s okay. Refrigerate for a minimum of 4 hours.

6. Slice into squares and enjoy. Serve straight from the fridge.

 

Find more of Ellen’s fantastic vegan Thermomix recipes & vegan advice on Alyce Alexandra Cookbooks.

Share your favourite wholefood sweet treat creations with us on Instagram with #myTWC

 

Make This Creamy Vegan Peanut Butter Fudge in Minutes!

Make This Creamy Vegan Peanut Butter Fudge in Minutes!

Ellen Babauskis | February 2, 2019

 

This creamy fudge is the perfect summer snack or dessert. Delicious and satisfying, quick and easy to make, and it keeps well in the fridge for long periods of time – winner! Make a batch to have on hand for when guests are coming over or for when you feel like a satisfying sweet treat! This recipe is dairy free, egg free, refined sugar-free and gluten-free but yet still very satisfying! And unlike most sugary sweets, you’ll be satisfied after just one square. Enjoy!

 

Makes 14

 

Ingredients

60g desiccated unsweetened coconut
60g coconut oil, melted
130g natural peanut butter
40g maple syrup
Pinch fine salt
½ tsp vanilla extract
Crushed peanuts (optional)
Coconut flakes (optional)

 

Method

 

1. Line a 25cm x 10cm tin with baking paper. Set aside.

2. Place desiccated coconut into processor or bullet blender and blend for 30 sec – 1 minute.

3. Add melted coconut oil and pulse until combined.

4. Add peanut butter, maple syrup, salt and vanilla extract. Blend until combined.

5. Transfer mixture to lined loaf pan and spread into an even layer. Sprinkle crushed peanuts and coconut flakes on top if using – these will sink in but that’s okay. Refrigerate for a minimum of 4 hours.

6. Slice into squares and enjoy. Serve straight from the fridge.

 

Find more of Ellen’s fantastic vegan Thermomix recipes & vegan advice on Alyce Alexandra Cookbooks.

Share your favourite wholefood sweet treat creations with us on Instagram with #myTWC

 

Sweet Potato Burgers with Tomato Pesto

Sweet Potato Burgers with Tomato Pesto

Ellen Babauskis | January 21, 2019

 

Who needs meat when you’ve got delicious sweet potato patties?

These burgers are seriously satisfying and bursting with flavour, thanks to a clever combination of spices. The nutritional yeast flakes (affectionately known as ‘nooch’) give a real cheesiness to the pesto, making it a great all-rounder for anyone avoiding dairy.

You can load this burger up however you like – we’ve opted for roasted mushrooms instead of a burger bun, which we cooked alongside the patties, but, of course, the world is your oyster. You can even roll the mixture into little ‘meatballs’ making a great snack or lunch for lunchboxes.

Give it a go and let us know what you think!

This recipe is: Gluten free, dairy free, vegetarian, vegan, nut free, soy free and serves 4-8 people.

Sweet Potato Patties Ingredients

1 large sweet potato, chopped into 3cm pieces (approx. 600g)
400g cooked chickpeas, drained and rinsed
2 tbsp toasted sesame seeds, plus extra for rolling
1 tsp ground cumin
½ tsp ground cinnamon
1 tsp ground turmeric
1 tsp fine salt
1 tsp cayenne pepper

Sun-dried Tomato Pesto Ingredients

1 garlic clove, peeled
200g semi sun-dried tomatoes
40g olive oil
10g nutritional yeast flakes
Salt, to taste

Method

1. Preheat oven to 160°C. Line a baking tray with baking paper or a baking mat.

2. Steam the sweet potato until soft.

3. Add sweet potato, chickpeas, sesame seeds, cumin, cinnamon, turmeric, salt and cayenne pepper to a food processor and blend until smooth and combined.

4. Roll mixture into 8 balls, coat in sesame seeds and place on a single baking tray. Flatten to form patties. Bake in the oven and cook for 25 minutes, or until golden.

5. Meanwhile, to make pesto, finely chop garlic and sundried tomatoes or process in a bullet blender or small food processor.

6. Add oil, yeast flakes, and salt to garlic & sundried tomato and mix until combined.

 

To Serve

Serve patties in burger buns or, for a low carb gluten-free option, on top of large roasted mushrooms (pictured). Top with sundried tomato pesto, avocado, leafy greens, chutney etc.

 

Find more of Ellen’s fantastic vegan Thermomix recipes & vegan advice on Alyce Alexandra Cookbooks.

Share your simple whole food dinners with us on Instagram with #myTWC. 

 

Your New Favourite Summer Meal Will Be These Sweet Potato Burgers with Tomato Pesto

Your New Favourite Summer Meal Will Be These Sweet Potato Burgers with Tomato Pesto

Ellen Babauskis | January 21, 2019

 

Who needs meat when you’ve got delicious sweet potato patties?

These burgers are seriously satisfying and bursting with flavour, thanks to a clever combination of spices. The nutritional yeast flakes (affectionately known as ‘nooch’) give a real cheesiness to the pesto, making it a great all-rounder for anyone avoiding dairy.

You can load this burger up however you like – we’ve opted for roasted mushrooms instead of a burger bun, which we cooked alongside the patties, but, of course, the world is your oyster. You can even roll the mixture into little ‘meatballs’ making a great snack or lunch for lunchboxes.

Give it a go and let us know what you think!

This recipe is: Gluten free, dairy free, vegetarian, vegan, nut free, soy free and serves 4-8 people.

Sweet Potato Patties Ingredientssweet potato burger with tomato pesto

1 large sweet potato, chopped into 3cm pieces (approx. 600g)
400g cooked chickpeas, drained and rinsed
2 tbsp toasted sesame seeds, plus extra for rolling
1 tsp ground cumin
½ tsp ground cinnamon
1 tsp ground turmeric
1 tsp fine salt
1 tsp cayenne pepper

Sun-dried Tomato Pesto Ingredients

1 garlic clove, peeled
200g semi sun-dried tomatoes
40g olive oil
10g nutritional yeast flakes
Salt, to taste

Method

1. Preheat oven to 160°C. Line a baking tray with baking paper or a baking mat.

2. Steam the sweet potato until soft.

3. Add sweet potato, chickpeas, sesame seeds, cumin, cinnamon, turmeric, salt and cayenne pepper to a food processor and blend until smooth and combined.

4. Roll mixture into 8 balls, coat in sesame seeds and place on a single baking tray. Flatten to form patties. Bake in the oven and cook for 25 minutes, or until golden.

5. Meanwhile, to make pesto, finely chop garlic and sundried tomatoes or process in a bullet blender or small food processor.

6. Add oil, yeast flakes, and salt to garlic & sundried tomato and mix until combined.

 

To Serve

Serve patties in burger buns or, for a low carb gluten-free option, on top of large roasted mushrooms (pictured). Top with sundried tomato pesto, avocado, leafy greens, chutney etc.

 

Find more of Ellen’s fantastic vegan Thermomix recipes & vegan advice on Alyce Alexandra Cookbooks.

Share your simple whole food dinners with us on Instagram with #myTWC. 

 

Celebrate World Vegan Day With Your Daily Greens in this Tasty Pesto

Celebrate World Vegan Day With Your Daily Greens in this Tasty Pesto

Ellen Babauskis | November 1, 2018

 

This World Vegan Day we’re celebrating the joys of plant-based eating with this awesome recipe from Ellen of Alyce Alexandra’s Cookbooks. She shares her love for plant-based food with us and a divine daily greens pesto pasta recipe.

Why Eating Plant Based Rocks My Socks

Wow, where do I begin?

At first, I chose to adopt a fully plant-based diet because of my love of animals – I believe no animal is superior to another, and therefore I could not justify eating a pig while loving my pet dog. This sparked a complete change in my diet which not only eased my conscience, but I also began to see an array of health improvements including increased energy and reduced headaches. With this new diet came an exciting new outlook on eating, and in turn my cooking.

I now focus on cooking easy, nurturing and delicious food, which just happens to be vegan, showing people that plant-based living encompasses so much more than salad. Veganism doesn’t mean giving up anything or missing out – when using the right products and recipes it is scrumptious, nutritious, satisfying and of course decadent. Vegan food can have it all!

I hope you enjoy my pesto pasta recipe, with some fresh greens and some of my favourite Wholefood Collective pantry staples it’s an absolute winner. 😊

We are huge fans of anything quick, delicious and nutritious, which is why this recipe is one of our favourites! Kale season is nearly over, so make the most of it with this pesto pasta. Any pasta can be used – pick your fave and cover it with pesto. 

This recipe is:
+ gluten free (option)
+ dairy free
+ vegetarian
+ vegan 

SERVES 5

Ingredients

500g pasta
200g frozen green peas
3 garlic cloves, peeled
100g olive oil
2 x limes, juice only
80g walnuts
80g cashews
60g kale leaves
Large handful basil leaves
80g water
2 tbsp nutritional yeast flakes
1 tbsp coconut sugar
1 ½ tsp fine salt
1 tsp onion powder
1 handful mint leaves
30g black sesame seeds

 

Thermomix Method

1. Cook pasta according to packet instructions. Add peas for the last minute and then drain with pasta.

2. Place garlic in TM bowl, chop for 5 seconds, speed 5. Scrape down sides.

3. Add 50g olive oil, sauté for 5 minutes, 100°C, speed 1.

4. Add remaining 50g oil, lime juice, walnuts, cashews, kale, basil, water, yeast flakes, coconut sugar, salt, onion powder, blend for 30 seconds, speed 8. Scrape down sides.

5. Blend for a further 10 seconds, speed 6.

6. Toss pesto sauce with cooked pasta, peas and fresh mint. Garnish with sesame seeds and serve. 

 

Conventional Method

1. Cook pasta according to packet instructions. Add peas for the last minute and then drain with pasta.

2. Finely chop garlic and saute lightly in 1 tbsp of the olive oil. 

3. Add remaining oil, lime juice, walnuts, cashews, kale, basil, water, yeast flakes, coconut sugar, salt, onion powder to a food processor or blender.

5. Blend until well combined, scrape down the sides as needed.

6. Toss pesto sauce with cooked pasta, peas and fresh mint. Garnish with sesame seeds and serve. 

 

Tip: Use gluten-free or buckwheat pasta for a gluten-free meal.

 

Plan on making this at home? Share it with us on Instagram with #myTWC!