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These Peanut Butter Popcorn Bars Are the Perfect 3-Ingredient After School Treat

These Peanut Butter Popcorn Bars Are the Perfect 3-Ingredient After School Treat

Jacqueline Alwill | March 24, 2019

 

Recipes that come about when you just trying to be resourceful with random ingredients on hand are the best, aren’t they? Like these PB Popcorn Bars which I wanted to do simply because we had a bit leftover in the PB jar (well bucket…catering) and some popcorn kernels from a kids party we catered.

So easy, so well loved by everyone, with the exception of my partner who looked well left out as I made them and he continued sipping on juice #5 for his juice cleanse that day…moving on.

This recipe is super simple but there is one tiny element that will make or break it and that is the time the peanut butter and honey/rice malt stay on the stove. They need only about a minute so it is a runny enough consistency (it won’t become super runny) to mix through the popcorn and bind it together. I held off posting this recipe until I had retested this component because take your eyes off it and it becomes a separated crumb! You can’t work the crumb into the popcorn to make it a bar, unfortunately (I did try!), so be attentive for this brief moment. It’s really easy otherwise and the rest takes no time at all.

Ready?

This recipe makes 16 bars, is gluten-free, dairy-free, and can be made vegan.

 

Ingredients

4 cups cooked popcorn (approx 2 tablespoons kernels)
¾ cup smooth peanut butter
¼ cup honey OR ⅓ cup rice malt syrup

Method

1. Place peanut butter and honey/rice malt in a small saucepan on low heat and whisk together with a fork or whisk until it is slightly runny, be careful not to leave it on the heat too long or it will become a crumby consistency.

2. When ready, place popcorn in a large bowl, pour oven pb and honey/rice malt mix, then mix together using clean hands.

3. Line a loaf tin with greaseproof paper and press the bars into the tin.

4. Cover and place in freezer to set for 2 hours.

5. Once set, slice and serve, they keep out of the fridge or freezer and hold together for about 3 hours.

 

Jacqueline’s website, The Brown Paper Bag Nutrition, is loaded with healthy, wholefood recipes with a focus on plant-based eating as well as fabulous health, nutrition and lifestyle advice.

Share your favourite whole food treats with us on Instagram with #myTWC

 

Whip Up These Healthy Cherry Ripe Bars For Your Valentine!

Whip Up These Healthy Cherry Ripe Bars For Your Valentine!

Jacqueline Alwill | February 5, 2019

 

Enjoy the last of the summer cherries with this deliciously raw cherry ripe slice. It’s the perfect treat for someone sweet as we come up to Valentines Day, or just make a whole batch for yourself and stash it away in the freezer – no judgements!

 

This recipe is gluten-free, dairy-free, sugar-free, vegan and paleo. It’s got it all.

 

Makes 12 bars

Base Ingredients

1 cup pecans
½ cup almonds
¼ cup cacao nibs
¼ cup coconut oil, melted
¼ cup rice malt syrup
1 tablespoon cacao powder
Pinch salt

Filling Ingredients

2 cups fresh or frozen cherries, pitted
1 ½ cups shredded coconut
1 cup almond meal
½ cup Medjool dates, pitted (approximately 5 dates)
1 teaspoon vanilla extract
3 tablespoons coconut oil, melted
1 teaspoon beetroot powder

Topping Ingredients

½  cup coconut oil
½ cup cacao powder
1 ½ tablespoons maple syrup
Pinch salt
½ cup cherry halves

 

Method

1. To make the base combine all of the ingredients in a food processor and blitz until well combined.

2. Line a rectangular tin well with greaseproof paper and press the base mixture into the tin using your fingers. To create a smooth base, use the back of a spatula to flatten it out evenly.

3. Transfer to the freezer to set.

4. While the base is setting the filling can be prepared. Place all of the ingredients for the filling in a food processor and blitz to combine. You may need to process the ingredients intermittently for a few minutes to ensure a smooth texture.

5. Pour over the set base and smooth the mixture out with a spatula before returning to the freezer to set.

6. Once the slice has set for an hour the chocolate topping can be prepared.

7. Melt the coconut oil in a small saucepan over low heat.

8. Once melted removed from the heat and whisk in the cacao, maple syrup and salt.

9. Remove the slice from the freezer and evenly pour over half of the raw chocolate mix.

10. Return to the freezer and allow to set for 30 minutes.

11. Remove from the freezer and using a small spoon drizzle the remaining chocolate over the top of the slice and place the cherry halves on top of the drizzled chocolate.

12. Return to the freezer to set.

13. When ready to serve remove from the freezer and slice.

14. Store in freezer for up to 2 weeks.

 

Jacqueline’s website, The Brown Paper Bag Nutrition, is loaded with healthy, wholefood recipes with a focus on plant-based eating as well as fabulous health, nutrition and lifestyle advice.

 

Share your healthy dessert creations with us on Instagram with #myTWC

 

Summer Mango Berry Coconut Tart

Summer Mango Berry Coconut Tart

Jacqueline Alwill | January 29, 2019

 

What says summer more than the refreshing flavours of mango, berries and coconut? This summer mango berry tart is perfect for entertaining this summer!

This recipe is wheat free, dairy free, sugar-free and vegetarian and serves 6-8 people.

 

Tart Crust Ingredients

½ cup oats
1 cup Spelt flour
¼ cup coconut sugar
Pinch of salt
½ cup ghee, melted
1 tsp apple cider vinegar mixed with 1 tablespoon ice cold water

Filling

¾ cup coconut or vanilla bean yoghurt
Topping: fresh seasonal fruits of choice – mango, berries, passionfruit

 

Method

1. Combine oats, spelt flour, coconut sugar and sea salt in a large mixing bowl and mix for approx 3 minutes.

2. Gently pour in ghee and mix a further 2 minutes or thereabouts.

3. Slowly pour in apple cider vinegar and water combination and mix a further 30 seconds.

4. Remove dough from bowl, form into a ball, wrap in glad wrap and refrigerate for 1 hour.

5. After 1 hour, remove the dough from fridge and roll on a floured bench top with a rolling pin until rectangular or circular in shape.

6. Line the base of a tart tin with baking paper and press into the tin (we used a 15 x 30cm rectangular tin).

7. Prick pastry with a few holes, then bake in preheated 180C oven for 25 minutes.

8. Let pastry cool completely before topping with coconut or vanilla bean yoghurt and fresh seasonal fruit of choice.

 

Find plenty more stunning plant-based dishes and information about nutrition by Jacqueline on her website, Brown Paper Bag Nutrition.

Share your favourite summer treats with us on Instagram with #myTWC

 

Get Ready to Entertain with This Summer Mango Berry Coconut Tart Recipe

Get Ready to Entertain with This Summer Mango Berry Coconut Tart Recipe

Jacqueline Alwill | January 29, 2019

 

What says summer more than the refreshing flavours of mango, berries and coconut? This summer mango berry tart is perfect for entertaining this summer!

This recipe is wheat free, dairy free, sugar-free and vegetarian and serves 6-8 people.

 

Tart Crust Ingredients

½ cup oats
1 cup Spelt flour
¼ cup coconut sugar
Pinch of salt
½ cup ghee, melted
1 tsp apple cider vinegar mixed with 1 tablespoon ice cold water

Filling Ingredients

¾ cup coconut or vanilla bean yoghurt
Topping: fresh seasonal fruits of choice – mango, berries, passionfruit

 

Method

1. Combine oats, spelt flour, coconut sugar and sea salt in a large mixing bowl and mix for approx 3 minutes.

2. Gently pour in ghee and mix a further 2 minutes or thereabouts.

3. Slowly pour in apple cider vinegar and water combination and mix a further 30 seconds.

4. Remove dough from bowl, form into a ball, wrap in glad wrap and refrigerate for 1 hour.

5. After 1 hour, remove the dough from fridge and roll on a floured bench top with a rolling pin until rectangular or circular in shape.

6. Line the base of a tart tin with baking paper and press into the tin (we used a 15 x 30cm rectangular tin).

7. Prick pastry with a few holes, then bake in preheated 180C oven for 25 minutes.

8. Let pastry cool completely before topping with coconut or vanilla bean yoghurt and fresh seasonal fruit of choice.

 

Find plenty more stunning plant-based dishes and information about nutrition by Jacqueline on her website, Brown Paper Bag Nutrition.

Share your favourite summer treats with us on Instagram with #myTWC

 

Put These Cinnamon Roasted Carrots with Tahini Yoghurt and Dukkah Centre Stage in Your Christmas Spread

Put These Cinnamon Roasted Carrots with Tahini Yoghurt and Dukkah Centre Stage in Your Christmas Spread

Jacqueline Alwill | December 8, 2018

 

Jacqueline Alwill has created this special and light Christmas dish which still has the feeling of indulgence that we want at Christmas time! This recipe is gluten-free, sugar-free & vegetarian. Make it vegan by swapping out dairy yoghurt for coconut yoghurt, adding lemon juice and salt cuts down on the coconut flavour.

 

IngredientsHEIRLOOM CARROTS

4 bunches heirloom Dutch carrots or 1kg carrots, washed, trimmed and sliced lengthways
2 tablespoons olive oil
1 teaspoon ground cinnamon
1 cup (250g) greek or natural yoghurt
1 tablespoon tahini
1 orange, peeled and cut into segments
2 tablespoons dukkah
1/4 cup walnuts, roughly chopped
2 tablespoons mint, finely sliced

 

Method 

1.Preheat oven to 200C and line a large baking tray with greaseproof paper.

2. Rub carrots in olive oil and cinnamon, season with sea salt and arrange on the tray.

3. Place in oven to cook for 1 hour.

4. Whilst carrots are cooking make the tahini yoghurt by whisking together yoghurt and tahini.

5. To serve, spread tahini yoghurt over a serving platter, arrange carrots and orange over the top, then sprinkle with dukkah, walnuts, mint and a good grind of black pepper.

 

*If using dutch carrots the cook time will be approximately 30 minutes.

 

Jacqueline’s website, The Brown Paper Bag Nutrition, is loaded with healthy, wholefood recipes with a focus on plant-based eating as well as fabulous health, nutrition and lifestyle advice.

Share your Christmas dishes with us on Instagram with #myTWC

 

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