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Chocolate Blackberry Spelt Muffins

Chocolate Blackberry Spelt Muffins

Kate Parker | September 13, 2019

 

Did you know that September 13 is Roald Dahl Day? This informal holiday is dedicated to and celebrated annually on the birthday of one of the world’s greatest storytellers.

I always LOVED the way that Dhal celebrated food in his books, the most notable of which includes Charlie and the Chocolate Factory, Matilda, and The Fantastic Mr. Fox!

A well-loved book from my childhood was the fabulous Roald Dahl’s Revolting Recipes recipe book, which featured dishes that Dhal cooked up in his imagination like hot ice-cream for cold days, lickable wallpaper, snozzcumbers, and eatable pillows, alongside dishes inspired by Dahl characters, such as Mr Twit’s Beard, made from chips, and The Enormous Crocodile, with illustrations by the fantastic Quentin Blake.

I couldn’t think of a better way to celebrate my love of Dahl today, than sharing a deliciously decadent chocolate recipe on our page, which I think Ms Trunchbull would approve of!

These spelt muffins are made with Dutch processed cocoa for a rice, chocolate flavour, and kept beautifully moist by the addition of blackberries. Top them off with a rich chocolate ganache for an extra treat!

 

Ingredients

1 ¾ c white spelt flour
1 c coconut sugar, tightly packed
½ c cocoa powder
½ tsp baking powder
½ tsp bicarb soda
½ tsp cinnamon
Pinch of salt
½ tsp vanilla extract
4 tbsp olive oil
¾ cup cold almond or soy milk
1 ½ tbsp apple cider vinegar
1 cup of frozen blackberries

Ganache Ingredients
100g organic, fair trade, dark chocolate
⅓ c coconut cream

 

Method

1. Grease and line 12 muffin tins and preheat oven to 180 degrees Celcius.

2. Sift flour, cocoa, baking powder, bicarb and cinnamon into a large mixing bowl.

3. Fold through salt and coconut sugar.

4. Make a well in the centre and add almond milk, olive oil, vanilla, blackberries and ACV.

5. Fold liquids through the dry mixture until just combined.

6. Using two spoons divide mixture between muffin tins equally.

7. Place in the oven for 20-25 minutes and bake until cakes spring back gently to the touch.

8. Remove from oven and allow to cool for 5 minutes before removing muffins and placing on a cooling rack.

 

 

“If I were a headmaster I would get rid of the history teacher and get a chocolate teacher instead.”

– Roald Dahl

Get Brekkie Prepped with Baked Oatmeal Cups!

Get Brekkie Prepped with Baked Oatmeal Cups!

Megan Garner | September 3, 2019

 

Get breakfast prepping with this super easy recipe for baked oatmeal cups! It’s vegan, packed with delicious nutritious flavour, and so simple to throw together. 

 

Ingredients

3 bananas, mashed
3 cups (255g) rolled oats
1 flax egg, 1 Tbsp ground flaxseed with 2 Tbsp water and let sit for 5 mins
260 mls unsweetened plain almond milk
225g frozen blueberries
1 ½ tsp cinnamon
1 Tbsp hemp seeds
1 Tbsp ground nut and seed mix (grind equal quantities of your favourite nuts and seeds in a thermomix or food processor until they form a fine crumb, use for baking, adding to yoghurt, smoothies, salads, and more. Or for a shortcut, switch out for LSA)
Coconut or olive oil for greasing a muffin tray

Method

1. Preheat oven to 180 degrees.

2. Combine mashed bananas, hemp seeds, nut & seed mix, and oats.

3. Add milk, flax egg & cinnamon and stir until fully combined.

4. Add berries and stir until evenly distributed through the mixture.

5. Grease muffin tray and pour mixture into tray.

6. Bake for 15-20mins or until cooked through.

 

Visit Megan’s website to learn more about plant-based nutrition and naturopathy, book a consult or purchase her e-book.

Cheesy Vegan Hot Pots

Cheesy Vegan Hot Pots

Ellen Babauskis | August 26, 2019

 

This recipe is designed to be served like any cheese wheel, with your crackers or veggie sticks and with the occasional decadent piece of quince paste. Every ingredient in this recipe contributes to making the perfectly creamy dense ‘cheese’ wheel.

Best served hot straight out of the oven. Use whatever your heart desires on the top, anything from herbs, spices, nuts or dried fruit.

This recipe is vegan, dairy-free, egg-free, sugar-free, gluten-free and serves 2.

Ingredients

120g raw cashews, soaked for a minimum of 6 hours and drained
2 cloves garlic, peeled
2 tbsp arrowroot powder
2 tsp fine salt
2 tsp apple cider vinegar
10g nutritional yeast
130g warm water
Olive oil
2 sprigs rosemary

 

Method

1. Preheat oven to 180°C.

2. Place garlic in TM bowl, chop for 2 seconds, speed 5. Set aside.

3. Without cleaning TM bowl, add cashews, arrowroot powder, salt, apple cider vinegar, nutritional yeast flakes and water, blend for 20 seconds, speed 8. Scrape down sides.

4. Cook for 8 minutes, 100°C, speed 2.5.

5. Line two small 12cm round tins (or 1 larger one) with baking paper.

6. Pour mixture into lined tin. Grab garlic and sprinkle on top, add rosemary sprigs and drizzle olive oil.

7. Bake for 20 minutes, or until top is set.
Serve immediately with fresh crusty bread, vegetable sticks, quince paste or your favourite crackers.

 

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

Tahini Walnut Gluten Free & Vegan Cookies

Tahini Walnut Gluten Free & Vegan Cookies

Jacqueline Alwill | August 25, 2019

Whip up this super simple recipe for your next afternoon tea, to add to a lunchbox or bring a batch to work for morning tea. Everyone will love you.
This recipe is gluten-free, dairy-free, sugar-free and vegan.

 

Ingredients

½ cup tahini
1 cup almond meal
2 tbsp coconut oil, melted or olive oil
1 tsp vanilla
4 tbsp maple syrup
½ teaspoon ground cinnamon
½ teaspoon baking soda
½ cup walnuts, chopped
For top: 1 tablespoon sesame seeds

Method

1. Preheat oven to 160C and line baking tray with greaseproof paper.

2. Mix all ingredients together in a bowl.

3. Roll into 12 balls, place on lined baking tray and press down lightly with back of fork.

4. Cook in middle of oven for 8-10 minutes or until lightly golden.

5. Cool on baking tray and store in airtight container.

 

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

Omega 3 & High Fibre Raspberry Layered Slice

Omega 3 & High Fibre Raspberry Layered Slice

Food Matters | August 20, 2019

 

Our favourite kind of desserts are the kind that are packed with amazing flavours, not too many ingredients or steps, and low in sugar. Like this coconut, vanilla, raw vegan slice topped with a chia seed, raspberry jam! A simple dessert disguised as a little bit fancy.
Use our new white chia seeds if your family are a little suspect on the black, fish-eggy variety!

 

Ingredients

For The Base
½ cup almonds
½ cup Medjool dates (pitted) Approx. 6 dates
2 tbsp melted coconut oil

For the Vanilla & Coconut Layer
½ cup cashews (soaked in water overnight)
½ cup coconut milk
½ cup desiccated coconut
2 tbsp maple syrup
1 tsp vanilla bean paste or extract

For the Raspberry Chia Seed Layer
4 tbsp chia seeds
1 cup fresh or frozen raspberries or strawberries

 

Method

1. In the food processor, add almonds, pitted dates and coconut oil.

2. Pulse until a sticky crumble forms.

3. Line a 19cm, small slice dish and press base evenly into the dish. Alternatively, you could use a 20cm spring form cake pan.

4. Place into the freezer.

5. For the vanilla and coconut layer, place soaked cashews, coconut milk, desiccated coconut, maple syrup and vanilla bean paste into the food processor and process until smooth and creamy.

6. Spread evenly over base and place back in the freezer for 30 minutes.
While the coconut and vanilla layer sets, blend together chia seeds and raspberries to create a jam layer.

7. Spread raspberry chia seed layer on top and place in the freezer to set for 10-15 minutes.

8. Slice and store in airtight container either in the fridge or freezer.

Winter Warming Cinnamon Sweet Potato Salad

Winter Warming Cinnamon Sweet Potato Salad

Georgia Harding | August 14, 2019

This recipe has been reposted from Georgia Harding’s blog, Well Nourished, with permission from the author

Come winter time, I love to continue to eat salads as leafy greens are in season and I believe nature has given us an abundance of them for a reason. However I always ‘warm’ them up by adding cooked vegetables, nuts, seeds and most importantly warming aromatic herbs and spices. So I give you this Winter Potato Salad as a beautiful, nourishing addition to your winter salad list.

This recipe serves 4-6 people

 

Ingredients

60-100g of leafy greens such as watercress (my preference), rocket or baby spinach.
2 tablespoons of ghee butter or coconut oil
1 tablespoon of maple or rice malt syrup
1 teaspoon of cinnamon, ground
Good pinch of sea salt and ground pepper, to taste
1 large sweet potato, diced into approx. 1.5cm chunks (you can peel it or leave the skin on)
½ cup of raw almonds
1 clove of garlic, unpeeled

Chickpeas
1 tablespoons of ghee, butter or coconut oil
1 x 425g can of chickpeas, drained and rinsed (or 1 ½ cups of cooked chickpeas)
½ teaspoon of cinnamon, ground
½ teaspoon of cumin, ground
¼ teaspoon of turmeric ground
Good pinch of sea salt, to taste
Zest and juice of half a lemon

Dressing
3 tablespoons of extra virgin olive oil
1 tablespoon of lemon juice
1 tablespoon of maple or rice malt syrup
Flesh squeezed from the baked clove of garlic
Sea salt and pepper to taste

 

Method

1. Preheat your oven to 180℃.

2. In a small pot combine the ghee, butter or coconut oil, syrup, cinnamon and seasoning over a low heat unit the fat has melted and ingredients combined.

3. Place the sweet potato, almonds and the whole garlic clove in a baking dish and pour over the above mixture, tossing to coat the sweet potato and almonds well. Arrange in a single layer and bake for 20-30 minutes until the sweet potato is just cooked through.

4. Now prepare your chickpeas. Without rinsing the small pot, add the ghee, butter or coconut oil and heat gently to melt. Now add the chickpeas, spices and seasoning and stir over a low heat until you can start to smell the spices (just a few minutes).

5. Remove from the heat and stir in the juice and zest. Set aside.
Place you leafy greens in a serving bowl or plate.
Once the potato is cooked, remove from the oven and allow to cool.

6. Make you dressing by combining the ingredients together well.

7. Just prior to serving, toss the dressing through the leaves to coat and top with the cooled sweet potato, almonds and chickpeas.

 

Variations

Nut-free
Substitute the almonds with sunflower seeds.

Legume-free
Replace the chickpeas with a cup of cooked quinoa or buckwheat.

Fructose-friendly
Choose rice malt syrup as your sweetener.

Make it go further
Add a cup of cooked quinoa, diced or shredded chicken or a can of tuna.

Georgia’s website, Well Nourished, is full of delicious, wholefood recipes, blog articles around health and wellness so much more.

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