Breakfast · Dips · Snacks and starters · Sweet things

Cashew, Chocolate and Coconut Butter

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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,

Recipe

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.

Dips · Recipes · Snacks and starters

Sunflower and Chia Crackers

Sunflower chia crackers
Sunflower Chia Crackers

crackers

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.

Recipe

 

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.

 

Mains · Recipes

Red Lentil Dahl (with a twist)

heylo bag
Putting the Heylo Bag to the test in a mountain hut (it makes a great pillow as well)

 

 

Recently I was given a new product to try out, its called a Heylo bag. It’s a handy bag that retains heat when you put a hot pot of food in it. It’s very useful when hiking as it saves on fuel and will actually keep cooking the food after you initially simmer it on the stove, you can even use it to make yoghurt, steam rice and keep food warm when going to a pot luck. This recipe is hearty dahl with loads of flavour, protein packed and perfect for any Indian meal. For more information on the Heylo bags check out this link.

Recipe

Prep time 15 min, cook time 80 min.

5 cloves garlic – minced

2 onions – diced

1 cup pumpkin, cubed small

1.5 cups split red lentils

1 tbsp olive oil

1 green capsicum

2 cups veggie stock

2 cups water

2 tsp cumin

1 tsp ground ginger

2 tsp turmeric

1 tsp coriander

1 tsp smoked paprika

1 can diced tomatoes

2 tbsp tomato paste

1 can kidney beans, drained and rinsed

 

Sauté diced onions in oil until soft, add spices, capsicum, pumpkin and minced garlic and fry for 30 sec. Add in tomatoes and paste, lentils, stock, kidney beans and 2 cups water. Bring to boil then simmer 20 mins before transferring to the Heylo bag for 1 hour (or if you don’t have one then simmer gently on the stovetop for 30-40 mins stirring regularly). After an hour check the dahl it may need a quick reheat with a little extra water on the stove top before serving. If you have a smaller Heylo bag, then half this recipe.

Serve with poppadums, tamarind chutney and brown basmati rice.

Breakfast · Recipes · Snacks and starters · Sweet things

Feijoa and Apple Upside Down Cake

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Feijoa and Apple Cake

It’s the time of year where buckets of feijoas and buckets of apples appear at our door, we scratch our heads wondering what to do with them all and then a week later they are all gone. This recipe was created to help fill my other half’s lunch box but it would also be a great dense slice for hiking or biking adventures. If you don’t have feijoas or have no idea what one is then first go out and plant a feijoa tree as soon as you can (they are amazing)and while you are waiting for it to fruit you can use tinned guavas instead.

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Placing the feijoas in the dish.

 

Recipe

Makes 1 large cake, prep time 20 min, cook time 45 min

1 ½ C feijoas, peeled and thinly sliced

1 tbsp + ¼ C honey

1 tbsp hot water

¼ tsp + 1 tsp ground ginger

½ C raisins

2 C grated apples

½ C shredded coconut

¼ C olive oil

½ C sunflower seeds

1 ½ C soy milk

1 tsp mixed spice

2 C wholemeal or gluten free flour

2 tsp baking powder

 

Preheat oven to 180C and line a large cake tin or dish.

In a small bowl mix together first measure of honey, ginger and water, add thinly sliced feijoas and gently mix until feijoas are covered with syrup.

Spread feijoas in a thin layer in the bottom of tin and pour over any leftover syrup.

In a large bowl mix together second measure of honey and ginger along with all other ingredients. Mix until just combined. Pour batter over feijoas and bake for 45 min until golden on top and skewer comes out clean.

Remove from oven and turn out onto baking tray with the feijoas on the top, you may need to gently peel the baking paper off.

Serve with yoghurt and a nice cup of tea.

Recipes · Snacks and starters · Sweet things

Chocolate Brownie Bites

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These brownies pack an energy punch, the use of black beans adds protein and chocolate gives that extra boost to keep you powering up hills or through your yoga class.

Recipe

Makes 20 pieces, prep time 15 min, cook time 15-18 min

1 cup cooked black beans

3 Tbsp maple syrup or honey

1 Tbsp chia seeds

½ tsp vanilla essence

¼ tsp peppermint essence

1 cup gluten free or spelt flour

1 tsp baking powder

1/3 cup cocoa powder

½ cup dark chocolate chips

½ cup chopped walnuts (optional)

¾ cup almond milk

 

Preheat oven to 170C and line a small baking pan.

In a food processor blend the black beans, maple syrup, vanilla and peppermint essence and chia seeds until smooth.

In a large bowl sift together flour, baking powder and cocoa. Mix in chocolate chips and chopped nuts and then stir through black bean mixture and milk until just combined.

Spoon into lined baking dish and bake for 15-20 min until just cooked through. Cool in pan then cut into squares.

Due to its low sugar content, store these bites in an airtight container in the fridge.