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Sesame, Poppy and Peanut Bars (Vegan, Gluten Free)

Thursday, April 28, 2016 | © 2016 | | © 2016 |

Made with sesame, poppy seeds, coconut, roasted peanuts and maple syrup, these nutty seedy bars are chewy and packed with fiber and flavour. They can be made up to 3 days ahead and stored in an airtight container.

Sesame, Poppy and Peanut Bars (Vegan, Gluten Free)

adapted from Bon Appetit
  • 150 g A mix of white and black sesame seeds
  • 35 g Poppy seeds
  • 60 g Unsweetened shredded coconut
  • 40 g Unsalted, roasted peanuts
  • A large pinch of salt
  • 70 g Maple syrup
  • 2 tbsp Creamy peanut butter
  • 1/4 tsp Vanilla extract
  1. Preheat oven to 180C/350F. Butter a regular glass baking dish and line with parchment paper, leaving a generous overhang on all sides.
  2. Mix sesame, poppy seeds, coconut, peanuts, and salt in a large bowl. Mix maple syrup, peanut butter, and vanilla in a small bowl. Add to sesame seed mixture and mix well. 

  3. Scrape mixture into prepared baking dish and press firmly into an even layer. Bake until golden brown around the edges, 20–25 minutes. Transfer to a wire rack and let cool until firm, 30–40 minutes. Lift out of baking dish (if it starts to crumble, let cool longer) and cut into 16 bars. Let cool completely. | © 2016 | | © 2016 |

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Slow Cooker Sriracha Meatballs

Thursday, April 21, 2016 | © 2016 |

This is a quick and easy slow cooker recipe. Sriracha and honey come together perfectly as the hot and sweet sauce. If you like the meatballs more sweet than spicy, then simply add more honey. The meatballs stay really moist and tender and the sauce soaks up a lot of the meaty flavour with that long and slow cooking process.

  • 100 g Sriracha sauce
  • 150 g Honey
  • 1 clove Garlic, minced
  • 1 tbsp Fresh lime juice
  • 1 Red onion, sliced
  • 500 g Ground beef
  • 4 tbsp Bread crumbs
  • 1 Egg
  • 1 tsp Sriracha
  • 1 clove Garlic, minced
  • Salt and freshly ground black pepper
  1. Combine sriracha, honey, minced garlic and lime juice in a slow cooker on high heat.
  2. In a large bowl add all the meatball ingredients and mix until well combined. Shape the mixture into meatballs about the size of pingpong balls.
  3. Stir sriracha sauce in the slow cooker until combined. Taste and add additional honey or sriracha as necessary to suit your heat preference. Add in sliced onions, then the meatballs. Reduce heat to medium and cook, covered, for 4-5 hours. | © 2016 | | © 2016 |

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Overnight Spelt Einkorn Bread

Thursday, April 14, 2016 | © 2016 | | © 2016 | | © 2016 |

This is a simple sandwich loaf made with my favourite einkorn and spelt, risen with less yeast and wonderful flavour which comes from the long, slow, overnight fermentation in the fridge.

Overnight Spelt Einkorn Bread

inspired by this
  • 3 g Fresh yeast
  • 1 tbsp Maple syrup
  • 40 ml Warm water
  • 180 ml Soya milk, lukewarm
  • 250 g Spelt bread flour
  • 120 g Einkorn flour
  • 1/2 tsp Sea salt
  • 20 g Olive oil
  • 1 tbsp Oat flour for dusting
  1. Place the yeast, maple syrup and warm water in a bowl. Whisk with a fork to dissolve yeast. Stand in a warm place for 10 minutes or until frothy.
  2. Place spelt bread flour, and einkorn flour into a large bowl. Stir in sea salt, yeast mixture and olive oil. Mix to form a soft dough, about 10 minutes. Turn out onto a lightly floured surface. Knead for 5 minutes or until smooth and elastic. Place in a large, lightly greased bowl. Cover and leave in a cool place to rest for 2 hours.
  3. Lightly grease a standard loaf pan. Knock back the dough and knead until smooth. Shape into a log. Place in the prepared pan. Cover with lightly greased plastic wrap and leave overnight (8-10 hours) to rise in the fridge.
  4. Take it out of the fridge next morning and put it somewhere warm to carry on rising: it could take from 1 to 3 hours. Preheat oven to 200C/400F fan-forced.
  5. Lightly dust the risen dough with oat flour. Bake in the hot oven for 10 minutes, then turn down the temperature to 180C/200C fan-forced, and bake for a further 25 minutes or until golden and hollow-sounding when tapped. Turn onto a wire rack to cool. | © 2016 | | © 2016 | | © 2016 |

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Vegan Gluten Free Date Squares

Wednesday, April 06, 2016 | © 2016 | | © 2016 |

Incredibly delicious and healthy vegan and gluten free oat-buckwheat bars packed with a creamy gooey date filling and a chewy crust that makes a lovely sinless snacking option.

Vegan Gluten Free Date Squares

adapted from Ricardo Cuisine
  • 250 g Dates, pitted and chopped
  • 200 ml Water
  • 1 tbsp Lemon juice
  • 1/4 tsp Baking soda
  • 50 g Leftover cranberry preserves, optional
  • 90 g Rolled oats
  • 110 g Buckwheat flour
  • 1 tbsp Coconut sugar
  • 1/2 tsp Baking powder
  • Pinch of salt
  • 1/2 tsp Cinnamon powder
  • 120 g Coconut oil, softened
  1. Preheat the oven to 180C/350F. Line a 8-inch rectangular baking pan with parchment paper.
  2. In a saucepan, bring the chopped dates, water, and lemon juice to a boil. Add the baking soda and simmer for about 5 minutes, stirring constantly with a wooden spoon, until the dates have fallen apart. Let cool.
  3. In a bowl, combine the rolled oats, buckwheat flour, coconut sugar, baking powder, salt and cinnamon powder. Add the coconut oil and mix until you have a crumble like mixture. .
  4. Spread half the mixture in the pan and press firmly. Spread with the cranberry jam if using and the date mixture. Cover with the remaining crumble and press lightly. Bake for about 30 minutes or until the crumble is golden brown. Let cool completely on a wire rack before slicing. | © 2016 | | © 2016 |

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