SPICED APPLE ETON MESS

MAKES: 4 SERVES

WHAT'S IN IT?

Spiced apple compote

2 apples (preferably granny smith), roughly chopped

1 tablespoon brown sugar

1 tablespoon butter

Spices- cinnamon stick, cloves, cardamom

½ lime

Ginger honey syrup

1 thumb sized piece of fresh ginger, sliced

½ cup brown sugar

¼ cup water

2 tablespoons honey

To serve

2 cups Greek Yoghurt

4 meringues

½ cup walnuts

½ cup coconut shavings

 PUTTING IT ALL TOGETHER:

 For the spiced apple compote

Melt butter in a hot saucepan. Toss the apples and spices into the pan and sprinkle with brown sugar until golden brown (be careful not to overcook the apples. Golden, sweet and crunchy is what you’re looking for). Add a squeeze of lime and set aside to cool.

For the ginger honey syrup

Place all the ingredients in a saucepan and simmer until thick and syrupy.

Assemble

Layer the spiced apple compote, Greek yoghurt and meringues in a dessert glass. Drizzle with ginger honey syrup and sprinkle with walnuts and coconut shavings.                            

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BANANA, WALNUT & CHIA LOAF

RECIPE BY @NUTORIOUS_

MAKES: 1 large loaf

PREPARATION: 15 MINS

COOKING: 45 – 50 mins

WHAT'S IN IT?

250g (1 cup) butter

1½ tsp salt

1 ¼ cups (280g) coconut sugar

3 large eggs (approx. 60g each)

1½ tsp baking soda

2½ tsp baking powder

1 tsp cinnamon

1 ¼ tbsp. (30g) Greek or natural yoghurt

1 – 2 tbsp milk

2 ¼ cups (330g) wholemeal plain flour, sifted

¼ cup (50g) chia seeds (plus extra for topping)

½ cup (60g) walnuts (plus extra for topping)

1 tbsp desiccated coconut

3 large ripened bananas

PUTTING IT ALL TOGETHER:

Preheat the oven to 175’C fan forced/ 155’ C conventional. Grease and line with baking paper the inside of a large loaf tin and trim the edges so sit just above the edge of the tin.

In a large bowl sift the flour, baking soda, baking powder and salt together. Add the chia seeds to the dry ingredients, mix and set aside.

Over a stovetop or in the microwave melt the butter and add place in a medium sized bowl.

Add the sugar and whisk till combined.

Slowly whisk in the eggs one at a time until completely incorporated then whisk for a further 30 seconds.

Mash the three bananas together.

Add the yoghurt, one tablespoon of milk, mashed banana and walnuts to the wet ingredients and stir until everything is well incorporated in the batter.

If the batter looks like it is too dry then add another tablespoon of milk to the batter.

Add the dry ingredients into the wet ingredients in three equal portions, stirring after each addition. Be sure not to over mix, the batter is ready once the dry mixture is completely incorporated.

Transfer the batter to the prepared loaf tin and top with extra chia seeds, coconut and walnuts.

Place in the over for 45 to 50 mins or until an inserted skewer comes out clean and the loaf is golden brown on top.

 NOTES & TIPS:

*For extra decoration and appeal try placing half a banana (cut lengths ways) on top of the batter before placing in the oven.

*Coconut sugar can be found in most health food stores or wholefood markets. It can be substituted easily for brown sugar.

*The wholemeal flour can be easily substituted for gluten free flour or regular plain flour.

*Try different combinations of nuts, any nut would work. A good recommendation is macadamias or pecans.

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RAW VEGAN LEMON & APPLE "CHEESECAKE"

RECIPE BY @NUTORIOUS_

SERVES: 12 – 14

PREPARATION: 4 HRS +

Setting: 4 HRS +

**Gluten free, Dairy Free and Vegan**

WHAT'S IN IT: 

Base

1 cup (140g) raw almonds

½ cup (65g) raw walnuts

½ cup pitted medjool dates (approx. 6g each)

¼ cup (25g) shredded coconut

1 pinch Himalayan salt

Lemon Layer

2 cups cashews (300g) (soaked for 4 hours)

½ cup (120ml) fresh lemon juice

1 tbsp. lemon zest

¾ cup (187ml) maple syrup

¾ cup (190ml) coconut oil, melted

1 tbsp. vanilla extract

Apple Layer

1 cup raw cashews (150g) (soaked for 4 hours)

1 cup (120g) green star apples, peeled and diced

1 tsp. cinnamon

¼ cup (63 ml) coconut oil, melted

1/3 cup (83ml) maple syrup (or rice malt)

Topping

Extra walnuts to top the cake    

PUTTING IT ALL TOGETHER:

Place the cashews in a bowl and cover completely in water and soak for up to 4 hours.

Line the base of a large cake tin with baking paper and grease the sides with coconut oil and set aside.

Using a food processor place all the base ingredients together and process till a breadcrumb consistency is reached.

Transfer to the prelined cake tin, using the back of a wooden spoon press down firmly on the mixture to flatten into a base. Press down until the base is firm and flat.

Place in fridge to allow the base to cool and set, approximately 10 minutes.

Using the food processor, place all the lemon layer ingredients together and process for a few minutes until a smooth ‘cheese’ like consistency is reached. Scrap down the sides every minute or so to ensure all the ingredients are well incorporated.

Once completely processed transfer the lemon layer on top of the base and evenly smoothen out. Return the cake tin to the freezer for a further 30 minutes.

Whilst the lemon layer is setting, repeat the lemon layer steps using the apple layer ingredients.

Once the apple layer is smooth and processed, transfer on top of the lemon layer and gently smooth out. Be gentle when smoothing as you do not want to mix the apple and lemon layers.

Top with extra walnuts and return to the freezer for at least 3 hours or overnight.

Remove from the freezer 30 minutes before serving to ensure it is soft and able to be sliced. Alternatively place in the fridge a few hours before serving to allow the mixture to soften.

NOTES & TIPS:

*Soaking the cashews for up to 4 hours before hand increases their creaminess and makes for a better cheesecake. Soak them in a bowl fully submerged in water.

*Other natural sweeteners can be used in substitute of maple syrup such as rice malt syrup and honey. Keep in mind this will change the recipe to become non-vegan friendly.

*Any apple variety can be used, however green apples work best for the recipe.

*To add an extra element to the base, try roasting the almonds and walnuts prior to using to give a distinct flavour.

*Use any nuts for the base that suit your taste, a good variation is using macadamia nuts.

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MUESLI "POWER" BARS

RECIPE BY @NUTORIOUS_

MAKES: 12 large bars

PREPARATION: 15 MINS

COOKING: 18 – 20 MINS

WHAT'S IN IT?

2 Cups (160g) quick cook oats
¾ cup walnut oil (any nut oil)
½ cup almond meal
½ cup coconut flour
7 large medjool dates (165g), chopped
2 tsp cinnamon
1 1/2 tsp vanilla extract
4 tbsp shredded coconut (plus extra for topping)
½ cup (70g) pepitas
2 large (60g) eggs
3 tbsp maple syrup
½ tsp salt
¾ cup (140g) walnuts roughly chopped
Coconut oil for greasing

PUTTING IT ALL TOGETHER:

Preheat the oven to 160’ C fan forced/ 140’ C conventional and using some coconut oil grease the inside of mini loaf tins. Alternatively line a baking tray with baking paper to place the mixture into.

Roughly diced the medjool dates and set aside.

In a large bowl combine all the dry ingredients and mix to combine.

To this mixture add the remaining wet ingredients (oil, maple syrup, vanilla extract and eggs) along with the diced dates. Mix until thoroughly combine and the eggs are incorporated. (At this stage if the batter looks too dry try adding another egg or some more oil).

Divide the mixture up evenly into your pre greased baking tins, or spread the whole mixture onto the pre-lined baking tray. Using the back of a wooden spoon flatten the mixture with force to flatten and firmly secure into the baking tray/tins.

Using a piece of baking paper will help to flatten the mixture without it sticking to your wooden spoon.

Top with extra shredded coconut and any left over nuts and seeds. Bake in a preheated oven for 18 to 20 mins or until golden on the edges and tops of the bars.

Allow to cool completely before removing from tins or slicing into bars.

Store in an airtight container for a week or freeze for up to three months.

NOTES AND TIPS:

*Use any natural sweetener you prefer such as honey, rice malt syrup or agave syrup.

*Mess around with the types of nuts and seeds you use to gain a combination that suits your palette. Keep in mind that different nuts and seeds will bind the mixture differently.

*Use a piece of baking paper to help pat down the bars to make sure they are firm in the baking tray/tins.

*Allow to cool completely before slicing or removing from tins.

*Substitute the walnut oil for any nut oil such as macadamia oil, almond oil or even coconut oil.

*Regular dates work just as well as medjool dates, however they require a larger quantity.

*Any flour can be used, if you are trying to keep it as healthy as possible try quinoa flour or chesnut flour.

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PEANUT BUTTER GLAZED DONUTS

RECIPE BY @NUTORIOUS_

MAKES: 10-12

PREPARATION: 20 MINS

COOKING: 10 MINS  

WHAT'S IN IT?

150g (1 cup) plain flour

¾ tsp baking powder

¼ tsp baking soda

½ tsp salt

75g (1/3 cup) brown sugar

3 tbs butter (45g), softened

95g (1/3 cup) smooth natural peanut butter

1 large egg (60g), lightly beaten (at room temperature)

1 tsp vanilla extract

125ml (½ cup) buttermilk

CHOCOLATE GLAZE

95g (½ cup) dark choc bits or semi-sweet choc bits

30g unsalted butter, softened

2 tsp light corn syrup

2 tsp water

PUTTING IT ALL TOGETHER:

Preheat the oven to 180’C. Grease a doughnut pan or alternatively line a baking tray with baking paper to pipe the batter into 10 to 12 donut rings, using a large piping bag.

In a medium bowl sift together the flour, baking powder, baking soda and salt and then set aside.

Using an electric mixer, cream together on high (using paddle attachment) the butter, peanut butter and brown sugar until creamy and fluffy. Add in the egg and vanilla extract; beat until combined.

Reduce electric mixer to low, alternating between the flour and buttermilk add each to the wet ingredients and continue to do so until all the flour and buttermilk is just combined. It should take about 3 or 4 batches to get the right consistency.

Keep an eye on the batter to make sure it does not get too dry when adding the flour components in.

Pipe the batter into the donut pan (15 inch x 9 inch) about ¾ of the way up the sides of the pan (donut mixture will rise in the cooking process). Alternatively pipe the batter onto a baking tray in circles, leaving an inch or two between each one. The size of each donut is up to you, a good aim is 10 to 12 donuts.

Bake for 8 -10 mins or until the donuts are golden in colour and a toothpick comes out clean when inserted into the centre. Stand in pan for 5 minutes then transfer to a cooling rack. To transfer you will need to invert the pan to get the donuts out. Loosen the edges with a palette knife to allow easy removal.

Meanwhile, whilst the donuts are cooling make the glaze by adding all the ingredients into a small saucepan over a low-medium heat. Stir until all the ingredients have melted and combined together. Once the glaze is finished transfer it to a heatproof bowl to make it easy to dip the donuts into.

Dip each cooled doughnut into the glaze and place on a cooling rack that is on top of baking paper (to catch any excess run off).

Top each glazed donut with any topping you like. I used chopped peanuts, sprinkles and even smashed pretzels.

NOTES & TIPS:

*Try using different nut butters for alternative tastes; ensure you use ones with a smooth consistency.

*Substitute the chocolate in the glaze for any type of chocolate that suits your palette.

*If you cannot find corn syrup, a simple icing sugar glaze works just as well. Using icing sugar add a small amount of water till a thick glaze consistency is reached. Add any flavouring or food colouring to decorate.

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HEALTHY OAT COOKIES

RECIPE BY @NUTORIOUS_

MAKES: 12 – 15 large cookies

PREPARATION: 15 MINS

COOKING: 15 MINS 

WHAT'S IN IT?

2 1/3 cups (190g) quick cook oats

3/4 teaspoon salt

1 teaspoon ground cinnamon

1 cup (240g) almond butter

1/4 cup (85g) honey or maple syrup

3 ripe bananas (medium size), mashed (about 1 cup)

1/3 cup (60g) cranberries

1/3 cup (60g) of almonds

1/3 cup (60g) pepitas

1 egg, large

PUTTING IT ALL TOGETHER: 

Preheat the oven to 160C fan forced or 140C conventional and line two cookie or baking trays with baking paper.

In a small bowl cut and mash the bananas and set aside.

In a large bowl combine all the dry ingredients (oats, salt, cinnamon, nuts and cranberries)

Add the remaining (“wet”) ingredients to the dry mix, including the banana, and mix until thoroughly combined.

Using approximately 3 tablespoons of mixture per cookie, place the cookies 3cm apart and slightly flatten once on baking tray.

Bake in preheated oven for 15 minutes until golden brown. Allow to cool before eating as the cookies will not crumble once cooled.

Store in an airtight container for a week or freeze for up to three months.

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STICKY DATE & PECAN MUFFIN

RECIPE BY @NUTORIOUS_

MAKES: 12

PREPARATION: 25 MINS

COOKING: 30 MINS

WHAT'S IN IT: 

675g (4½ cups) plain flour

5 tsp of baking powder

¾ tsp fine salt

1½ tsp cinnamon

3 eggs, lightly beaten

230g (1 1/8 cup) caster sugar

90g (3/8 cup) firmly packed brown sugar

375ml (1½ cups) buttermilk

180ml (¾ cup) vegetable oil

1½ tsp vanilla extract

80ml (1/3 cup) maple syrup (can we suggest another unprocessed sugar in tips)

Extra for drizzling on top of muffins

27 dates (approx. 6g each date)

200 grams of pecans roughly chopped (plus 50g extra for topping)

PUTTING IT ALL TOGETHER:

1. Preheat the oven to 215’C fan forced/ 195’ C conventional. Grease and line 12 whole, 100ml capacity muffin pan. Be sure to allow 4 to 5 cm’s of baking paper over hang to all for the rise of the muffins. Sift flour through a fine sieve into a large bowl. Add the salt, baking powder and cinnamon. Stir to combine and set aside.

2. Place 15 dates in warm water for 5 minutes to allow them to soften. Drain and dry on paper towel; then roughly chop.

3.In a small bowl place 12 dates cut in half into about 2 tablespoons of maple syrup and set aside.

4. Place eggs, buttermilk, maple syrup, oil, vanilla extract and whisk until combined.

Gradually add brown and caster sugar; whisk until the sugar is incorporated and dissolved. The mixture should be a rich brown colour.

5. Create a well in the flour and pour in the wet ingredients, folding the dry ingredients into the wet. (Be sure not to over mix as this will toughen the batter causing muffins that will not be moist and fluffy).

Add 15 pre soaked chopped dates (90g) and 200g of chopped pecans into batter and stir until all the ingredients are mixed through.

6. Divide batter evenly into muffins casings/ tray. Make sure to fill right to the top to ensure a large, generous serving. Top each muffin with the remaining chopped pecans.

7. Bake in the oven for 5 mins on 215’C, and then turn down to 190’C for 25 minutes. They will be ready once golden brown and an inserted skewer comes out clean.

Once they have been removed from the oven, whilst they are hot drizzle with a light maple syrup to allow it to soak into the muffin and then topped each with the maple soaked dates to finish.

NOTES & TIPS:

* This recipe uses normal dates but medjool dates are just as good. Keep in mind that they are larger and you may not need as many.

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