½ cup all natural cashew butter (or peanut or almond)
⅓ cup pure maple syrup or agave nectar
2 teaspoons vanilla
½ tsp salt
¼ teaspoon baking powder
¼ teaspoon baking soda
⅓ cup cranberries
⅓ cup walnuts
Preheat oven to 180°C (or 170°C if fan oven) and line a 8×8 inch pan.
In a food processor, add all ingredients except cranberries and walnuts and process until batter is smooth. Fold in cranberries and walnuts. Note: Batter will be thick and super delicious, so you could actually just eat it on it’s own!
Spread batter evenly in prepared pan. (The batter may stick to your spatula, so I like to spray my spatula with nonstick cooking spray first.)
Bake for 20-25 minutes or until toothpick comes out clean and edges are a tiny bit brown. The batter may look underdone, but you don’t want them to dry out!
Cool pan for 20 minutes on wire rack.
Sprinkle with sea salt then cut into squares.
Makes 16 blondies. Store covered in the fridge for up to 3-5 days (if they last that long!)
1/2 tsp chilli powder (can add more depending on how hot wanted)
2fresh chilliest (optional)
handful of sultanas
handful of freshly chopped coriander
1tsp of salt.
Put oil in a pan in medium heat until oil is hot add whole cumin and chopped onion, cook until onions soft add rest of the ingredients except the sultanas, stairwell, and leave it in low heat until it is cooked. Sultanas canbe added 15min after.
Filo pastry (can get ready made from supermarket), veg oil for pastry, veg oil for frying (optional), as an cook in the oven gas mark 4 or 180c (15-20min)
Need to make sure to brush a little oil on to the pastry.
Cut the pastry into 3-5cm strips and then place a spoonful of filling in the bottom right corner of the pastry strip. Fold the pastry into a triangle to begin enclosing the filling. Continue folding triangles and then tuck the final edge inside the samosa to seal, trimming any excess pastry if necessary. Samosas can be cooked in the oven or deep fry.
Put sugar into a saucepan and add the water. Bring it into boil. When the sugar syrup becomes a bit sticky, switch off the flame and add ground cardamom and fennel, then roasted rice flour little by little but constantly into the sugar mixture. Keep ½ cup of rice flour back.
Before you start boiling sugar syrup, spread that spare rice flour on the tray where we are going to set our Aluwa.
When you’ve added all rice flour and the mixture has become like a fudge, put it on the tray. Press it until flat.
Then mark lines on it in a diamond shape or as you like. Separate the pieces before it gets hard.