Secretly healthy chickpea blondies made with chickpeas, cashew butter, pure maple syrup and cranberries. Gluten free, vegan, flourless and no butter!
Recipe by Sally Wilkinson of True To Your Health.
- 1 x 400g can chickpeas, rinsed and drained
- 125g or ½ cup all natural cashew butter (or peanut or almond)
- 85ml or ⅓ cup pure maple syrup or agave nectar
- 2 tsp vanilla
- ½ tsp salt
- ¼ tsp baking powder
- ¼ tsp bicarbonate of soda
- 40g or ⅓ cup cranberries
- 40g or 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!)
- Frozen mixed veg
- 1 onion (chopped)
- 2 cloves of garlic (grated)
- fresh ginger grated 1oz
- veg oil/ olive oil for cooking
- 2tsp cumin (ground)
- 1tsp (cumin whole)
- 1tsp turmeric powder
- 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)
Fold a samosa using filo
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.
(A video is coming)
- 200g corn
- 100g self-raising flour
- 1tsp sugar
- ½tsp salt
- ½tsp pepper
- 1 litre oil
Sweet chilli sauce and salad
- Massage everything together and deep fried in fresh hot cooking oil until it’s crispy brown.
- Serve with sweet chilli sauce and salad.
Recipe by Gig, Golden Lion
(A video is coming!)
- 1 pack rice noodles
- 60g beansprouts
- 60g tofu
- 30g carrots
- 30g spring onions
- peanuts (optional)
- a wedge of lime
- sugar and dry chilli
- 1 pineapple
- 3 red onions
- 1-1½ tbsp tamarind paste (to taste)
- ¼ cup vegetable stock
- 1 tbsp soy sauce
- ½ – 1 tsp chilli sauce (or ⅓-¾ tsp cayenne pepper, to taste)
- ⅛ tsp ground white pepper
- 3-4 tbsp palm sugar (or brown sugar)
- Make the sauce first by grinding everything together and putting in a hot pan. Stir until it comes to a boil.
- Prepare a non-stick pan with add 2 spoons of cooking oil. Add sliced carrots, noodles then add half a cup of the vegetable stocks, and 4 spoons of sauce.
- Heat until the noodles are cooked then add beansprouts and spring onions.
- Served with peanut and lime wedge, chilli and sugar.
Recipe by Gig, Golden Lion