A delicious spread that tastes great by the spoonful especially during a good day in the hills. Try a dollop on top of breakfast, spread on crackers or slices of fruit.
Makes ¾ cup, prep time 10 min,
¾ Cup cashews
½ cup desiccated coconut
2 tsp cocoa powder
2 tsp rice syrup or honey
2 tsp coconut or sunflower oil
Preheat oven to 180C and roast cashews for 3 minutes until lightly toasted and golden. While still warm place in food processor or high powered blender along with all other ingredients. Blend until smooth, this make take some time depending on your processor. Stop regularly to scrape down the sides of bowl with spatula, you can add a little extra oil if needed.
Transfer into jar ready to take on any adventures.
An easy to make savoury cracker that can be eaten on its own or topped with your favourite spreads. These will keep well and are full of flavour.
Makes 10-12 squares, prep time 10 min, cook time 15-20 min.
1 cup sunflower seeds
2 Tbsp chia seeds
3 cloves garlic, crushed
1 tsp soy sauce
1 tsp smoked paprika
1 tsp turmeric
½ tsp rock salt
1-4 Tbsp water
Preheat oven to 160C.
In a food processor grind sunflower and chia seeds until they resemble course grainy flour. Add crushed garlic, soy sauce, paprika, turmeric and salt and pulse to mix through. Slowly add water 1 tablespoon at a time (you may not need all of it) until mixture just starts to form a ball.
Rollout mixture between two sheets of baking paper until its about ½ cm thick. Remove top sheet of paper and slide bottom sheet with mixture onto a baking tray and score into squares with a knife.
Bake for 10-15 min or until crisp and golden brown.
Remove from oven break into squares and cool on rack. Store in airtight container.
This chutney works wonders with any Indian dish, it’s also great on sandwiches and roasted veggies. I like to keep a jar of it in the fridge at all times.
200g tamarind paste (found in Asian food stores in a pressed brick like shape)
½ Cup dates covered in 1 cup boiling water for 5 mins
2-3 cups water
Place tamarind, dates (and their water) and 2 cups extra water into a small pot, bring to the boil then lower heat and simmer gently for 15 min, as it simmers break up the chunks of paste with a spoon. Add extra water if starting to stick or get to thick.
Strain mixture through sieve, pressing it through with a wooden spoon, this will get the seeds out. If you want you chutney a bit more chunky then add some of the pulp that will be left in the sieve.
Transfer into glass jar and keep in fridge. Serve with curries or roast veggies .
After having an overload of kiwifruit in our home I decided to create this chutney. I am always a bit put-off making preserves due to the amount of sugar that is often in recipes; in some cases they have more sugar than fruit. This recipe uses only date paste as a sweetener making it a nice ‘no added sugar’ alternative. It tastes great on crackers, toast or as a side to your favourite curry.
Makes approx 1.5L, Prep time 30 min, Cook time 1 hour
1.5 kg of kiwifruit
1 C sultanas
Zest of 1 lemon
¼ C lemon juice
1 C date paste
2 Tbsp fresh grated ginger
1 tsp chilli flake
3 tsp tamari or soy sauce
1 C apple cider vinegar
Peel bananas and kiwi’s and chop into chunks, put into a large heavy bottomed pot. Dice onion and add to fruit along with all other ingredients. Bring to the boil then lower heat and simmer for about 1 hour until fruit is soft and mixture is thickened, make sure you stir it regularly to stop it sticking.
Transfer into sterilised jars, and allow to cool. Due to low sugar content store chutney in fridge.
Black turtle beans are a staple in Latin American cuisine and also happen to been super good for you. They contain excellent amounts of protein, iron, potassium and magnesium. If you can find black tahini it is well worth buying, it looks almost like tar, tastes amazing, is loaded with calcium and looks fabulous drizzled over veggies or use it to create a vegan friendly version of squid ink pasta.
Makes 2.5 cups, prep time 15 min
2 cups cooked black turtle beans
3 tbsp black tahini (you can use normal tahini as well)
3 cloves crushed garlic
2 tsp tamarind paste
2 tbsp balsamic vinegar
2 tsp tamari
¼ cup water
1 tbsp olive oil
1 tsp mustard
1 tsp salt
Extra tahini and 1 tsp sesame seeds to serve
Put all ingredients in the food processor and blend well, stopping to scrape down the sides with a spatula. Add extra water if needed to get to a smooth consistency. Place in serving dish and drizzle with extra black tahini and a sprinkle of sesame seeds. Serve with veggie sticks or rice crackers.