Vegan, sugar free, GF, Mazurek

vegan, GF, sugar free

👬24 🕤 30min

Mazurek is a traditional easter cake originating from Poland. If you like nuts and chocolate, you will love this mazurek.

 
Ingredients:

For the base:
250g almonds
150g raisins
4 dates (stones removed)

For the caramel:
32 dates (stones removed)
6 figs
4 tablespoons coconut oil
one vanilla pod
4 tablespoons water

For the toping:
80g salted peanuts, chopped
300g dark (vegan) chocolate

For decoration:
Mix nuts and morels 

Method:

1. To make the base, process the almonds in a food processor for about 1 minute until they reach a fine texture. Set the almonds aside in a bowl. Process the raisins and dates in a food processor until they a smooth paste, add the almonds and process the entire mixture. Place the mixture between two pieces of greaseproof paper and, using a rolling pin, roll it out until you have a square that is 1 cm thick.

2. To make the caramel, blend the dates, figs, coconut oil and water in a blender until it becomes a uniform caramel-like mass. It shouldn`t runny, but should hang easily on a spoon. Add a few additional dates or put it in the fridge if it is too runny- just be aware that it solidifies quickly.

3. Smooth the caramel over the base.

4. Melt the chocolate in a bain-marine and pour it over the caramel.

5. Decorate with nuts and dried fruits.

6. Let the chocolate cool, then cut the mixture into 24 pieces and place them in the fridge. 

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butternut squash

vegan, GF, sugar free

👬 4 🕜40 min

Over the years I’ve seen roasted squash cooked in many ways and I’ve got to say this particular way is one of my favourites. 

Ingredients:

butternut squash - seeded, and cut into slices

2 tablespoons olive oil

2 cloves garlic, minced

salt and ground black pepper to taste

100g sweet peas

for dip - use my recipe for miso hummus adding extra 50ml cold water and 50ml olive oil

Method:

1.Preheat the oven to 200 C 

2.Halve the butternut squash, remove all seeds, then cut the squash into slices or chunks with the skin left on.

3.Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated butternut squash on a baking tray.

4.Roast in the preheated oven until butternut squash is tender and lightly browned, 25 to 30 minutes.

For the steam sweet peas.

1.Cover the steamer or saucepan and steam the peas for about two minutes or until they turn bright green.

Serve hot on plate with miso dip hummus.

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Super Healthy Flapjacks – no butter or sugar

vegan, GF, sugar free

👬 24 slices 🕜10min prep + 40min baking

It can be frustratingly difficult to find a healthy flapjack recipe that isn’t loaded with butter, sugar or syrup. If you would rather not load up on these ingredients, here is an alternative recipe to try. 

Ingredients:

200g mix seeds – I can recommend 5 seeds mix from Shipton mill
250g figs
250g dates
100g agave syrup or any sweetness you like.

Method:

Place the dates and figs in a food processor and blitz until combined. Mix all the ingredients together. Put in to cake tin ( I used 20x20cm tin) lined with greaseproof paper, or silicone bun cases. You can also make them in to cookies by placing the mixture in cookie shaped blobs on the greaseproof paper.

Bake for about 40 minutes at 170 degrees C. Or until they are browning and you can smell the lovely aroma. Enjoy playing around with variations of ingredients.

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Miso Tahini Hummus

vegan, GF

👬 2 cups 🕜10min

Try hummus with the addition of miso. Completely unexpected twist.

Ingredients:
2 cups cooked chickpeas, if from the can drained
2 cloves of garlic, chopped
1/4 cup tahini
1/4 cup white miso
1/2 cup ice water
fine grain sea salt and freshly ground black pepper
olive oil for serving

Method: 

To make this simple Miso Hummus Recipe, add all ingredients to a food processor.

Then just puree until you reach your desired consistency… chunky or extra smooth.

Sprinkle paprika over the top, if you like, then dip away!

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