L E M O N A P R I C O T C H I A M U F F I N S
Chia seeds combine with non-dairy milk makes a great egg substitute in these naturally sweetened vegan muffins
3/4 cup unsweetened almond milk
3 Tbs chia seeds
1 cup almond meal
1 1/2 cups whole spelt flour
1 Tbs. baking powder
1/4tsp. baking soda
1/8tsp. ground turmeric
1/2 cup pur maple syrup
1/2 cup unsweetened apricot nectar
1/4 melted coconut oil
1/4 cup lemon juice
3Tbs.grated lemon zest(from 3 large lemons)
3 plums or large apricots pitted and quartered
Preheat oven to 180c. Line cups of standard muffin pan with paper liners. Stir together almond milk and chia seeds in medium bowl. Set aside 10min, or until thickened. Place almond meal in a seperate bowl and sift in spelt flour, baking powder, baking soda and turmeric; whisk to combine. Whisk maple syrup, apricot nectar coconut oil, lemon juice, lemon zest, and sea salt into chia seed mixture. Pour into flour mixture; stir until batter is just combined. Scoop rounded 1/3 cup batter into each prepared muffin cup. Lightly press 1 plum quarter into centre of each muffin. Bake 35 minutes, or until toothpick inserted in centre of muffins comes out clean and edges are golden. Cool in pan 5 minutes, then transfer to wire rack to cool.
H U M M U S
1 cup dried chick peas
4 cloves garlic
A pinch of ground cumin seeds
White/black pepper and salt to taste
Juice of 3 lemons
2 tablespoons tahini
Rinse chick peas and pick over if there are any bad ones. Cover with water and soak the chick peas over night. Cook until soft, for about ½ hour. Let cool. In food processor place garlic and pulse to chop. Pour in lemon juice, cumin, pepper and salt and process for 10 seconds. add chick peas a little at a time with a little cooking liquid-keep the food processor going until all the chick peas added. Adjust the flavors- more lemon and salt if needed.
About ½ tsp oil and 2 teaspoons flour to prepare a 9 inch tube pan
5 tablespoons linseed
1 cup apple juice
2 cups whole wheat flour
1 cup unbleached white flour
½ cup poppy seeds
4 teaspoons non-aluminum baking powder
2 tablespoons finely minced or grated lemon peel (coloured part only, organic if possible)
½ teaspoons sea salt
½ cup canola or safflower oil
¾ cup maple syrup ½ cup freshly squeezed lemon juice
For the glaze (optional)
2 tablespoons maple syrup
3 tablespoons freshly squeezed lemon juice
Set oven on 180 c
Brush the oil onto bottom sides and centre of a 9 inch tube pan. Dust lightly with flour, tip out the extra, and set aside.
In a blender, grind the linseed. Add the apple juice and process until you achieve a slightly gummy mixture, about 30 seconds. Set aside. (this process does not work so well in a food processor, but it can be done. First grind the flax seeds in a spice or coffee grinder. Combine with water in the bowl of processor and spin until slightly thickened, about 60 to 90 seconds.) A third alternative is to whisk the mixture vigorously by hand about 100 times. Tip the mixture out into a measuring cup or small pitcher and set aside.
In a large bowl, combine the flours, poppy seeds, baking powder, lemon peel, salt.
In a blender or processor, blend the oil and maple syrup for about 15 seconds. Add the lemon juice and then the linseed mixture, processing for about 10 seconds between additions.
Stir the liquid ingredients into the dry, mixing just until all the flour is absorbed. Transfer the batter to the prepared tin and gently smooth with a spatula.
Bake on the centre shelf of an oven preheated to 180c until the top bounces back to a gentle touch and a skewer inserted into the centre comes out clean. About 35 to 40 min. then run a knife along the outside and centre edges and unmold. Set the cake on a rack to cool completely.
If using the glaze, combine the maple syrup and lemon juice. Poke holes into the top of the cake with a toothpick, and brush the glaze onto the top of the cake. Brush the sides with any remaining glaze.
1 3/4 cups of cooked mashed pumpkin
3/4 cup full-fat coconut milk (the kind in a can, shaken well before
1/4 cup cornstarch
1/4 cup maple syrup + 1/4 cup soft brown sugar
1 teaspoon vanilla extract
2 teaspoon cinnamon
1 teaspoon ground ginger
Preheat oven to 170 Celsius Place oats on a baking sheet and toast for 10-15 minutes or until golden brown.
Meanwhile, place dates in the food processor and pulse until broken down into a dough-like consistency.
Remove oats from oven and place them in a large bowl with almonds, dates, and any optional ingredients.
Melt almond butter and maple syrup in a saucepan over low heat, then stir into oat mixture bowl.
Oil a pie dish and press crust ingredients at the base and sides, pour the filling mixture on top and bake for 30 min or longer until pie mixture is set.
1/2 teaspoon salt
1/2 cup rolled oats
1/2 cup dates, pitted, chopped
1/2 cup almonds, roasted, salt-free, chopped
1/4 cup almond butter, oil-free, sugar-free, salt-free
1/4 cup maple syrup
2 tablespoons chocolate chips, dairy-free (optional)
2 tablespoons hemp seeds (optional)
2 tablespoons pumpkin seeds
2 tablespoons raisins (optional)
1 tsp honey
1/2 tsp sesame oil
1/2 cup boiling water
1/4 cup olive oil plus extra for brushing
3/4 cup wholemeal flour
1/2 cup plain flour
2 Tbs sunflower seeds finely chopped
2 Tbsp pumpkin seeds finely chopped
1 tsp nigella seeds
1 tsp sesame seeds
1 tsp chopped rosemary
Flaky sea salt for sprinkling
Preheat oven to 160c, line a baking tray with baking paper. Combine honey, sesame oil and boiling water in a bowl and stir until honey has completely dissolved. Allow to cool slightly. Stir in olive oil. Combine wholemeal and plain flour, all the seeds and rosemary in a large bowl. Pour liquid mixture and stir to form a wet sticky dough. Using a quarter of the mixture a time, roll out dough a heavily floured surface as thinly as possible form a rough rectangle, don’t worry about rips and tears - they add to the rustic look! Cut into generous rectangles and transfer to tray with a spatula. You will need to cook the crackers in two or three batches. Brush the first batch of crackers with a little olive oil and sprinkle with flaky sea salt. Bake for 12 - 15 min until very lightly golden. Remove from oven and repeat with remaining batches. Allow to cool completely on wire rack.
1 cup of dried lentils soaked for 1 hour and cooked for ½ hour
(keep aside and preserve the cooking water)
¼ cup olive oil
1 medium onion chopped
2 carrots cut lengthwise and chopped, handful of chopped cauliflower, celery
2 cloves of garlic chopped
1 teaspoons ground cumin seed
1 teaspoons ground coriander seed
¼ teaspoons chilli powder (optional)
1 tsp sea salt
1 can chopped tomatoes
2 tablespoons tomato paste
In a deep frying pan or wok heat up (on medium heat) - 2 tbs of the oil, add spices and fry for a few seconds, add onions and vegetables, stir and let things fry for a little bit, add garlic and stir, add the lentils and canned tomatoes, stir and let it all heat up, stir in the tomato paste and enough cooking water to create a curry-like consistency.
Now turn the heat down to low and simmer for 20 min.
Add salt to taste and serve with your choice of grain.
3 cups of mashed potatoes
1 cup of nuts of your choice (walnuts, brazil nuts, peanuts or a mix of..)
½ cup sunflower seeds
½ cup pumpkin seeds
1 kumara, grated
3 cloves garlic
2 tsp ground cumin, 1 tsp ground coriander, 1/4 tsp chili powder,
1/4 cup fresh herbs of your choice, chopped (parsley, rosemary, sage, chives, thyme, oregano)
1 ½ tsp salt
Roast the nuts in the oven on low heat (100c) for 20 min, checking often, then grind nuts in a food processor, add onion, garlic herbs and spices.
Mix the potatoes with the grated kumara, add the ground nut mix into the potato and kumara and mix well by hand.
Form patties on a clean dry surface, using polenta to dust the surface will help, bake or grill the patties till brown.