Browsing Category

Treats & Snacks

Treats & Snacks, Vegan &/or Raw, x For Freezer x

Medjool, Miso & Coconut Pinwheels

I’m all about finding sweets to love, that will love my body back. I enter a state of limerence milling into these pinwheels. How can something so healthy taste unstintingly sinful?

Bringing the right combination of flavours together is nothing short of bewitching. When the list of ingredients is short – like this one – and requires absolutely no cooking, a tingly infatuation takes control of my motherboard. I morph into a culinary Steve Irwin, telling everyone what’s happening in my wild kitchen life.

These are basically pimped up pinwheels, inspired by Jessica’s genius from One Part Plant. I love her vibe. These guys are cleverly stored in the freezer, which is almost the same as having treats-on-tap. This is real fast food brothers and sisters, with a nutritional slam dunk.

 

 

Medjool, Miso & Coconut Pinwheels

 

3 tablespoons sweet white miso
2 cups medjools dates, stones removed
3 tablespoons coconut flour or ground chia seed
3 tablespoons cashew butter
Soft, desiccated coconut to roll

 

Using a food processor, blitz the Medjools, miso, coconut flour or milled chia, and cashew butter until a rough doughball forms. Splendid. Now smooth it onto parchment paper using a silicone spatula (see photo above). Depending on how squishy my medjools are, this can be straight forward, or damned messy. Be patient. You’re looking for 5mm thick.

Neaten the edges, ensuring a similar depth across the dough. Go for a rectangle rather than square. Shake some desiccated coconut over, and press. Freeze on a flat breadboard for 1 hour.

Take it out of the freezer and roll like a Swiss sponge (see below). Use the parchment paper to help you, as you would do with sushi. The first bit is the trickiest, as you tuck the ‘tongue’ under to facilitate rolling. I use one hand to pull the parchment away from the dough and the other hand to push and roll the dough. Work with what you have sister. Keep rolling into a log until you’ve reached the end and then smooth over the seam with damp fingers. Return to the freezer wrapped in parchment, where it will live until your guests arrive.

 

Treats & Snacks, Vegan &/or Raw

Making Cola Cordial

A long list of Ayurvedic spices and celestial goodness? Yup. It’s home-made cola, inspired by Dublin’s best barista and mixologist. (Hi Alex).

Whatever you’re into … Jesus, Allah, ACDC or Dumbledore, you can’t deny the reverie here. It’s all-powerful and pervading.

 

Home-made Cola

Makes 500ml cola cordial

 

5 medium unwaxed oranges

4 small unwaxed lemons (3 big ones)

600ml water

270g-300g light muscovado sugar

1 large cinnamon stick

6 cloves

1 vanilla stick

½ teaspoon ground All Spice

2 bay leaves (optional)

Sparkling water, to top

 

Prepare your cordial by juicing and zesting the oranges and lemons. Bring to a gurgling boil, and add the water, sugar, cinnamon stick and cloves. Now split the vanilla pod down the centre. Using a sharp knife, scrape out the sticky black seeds (which looks like black sap). Add this, and the empty vanilla pod, to your bubbling pot. Sprinkle in the ground all-spice – don’t panic if you can’t find this because you can swap it out for 2 bay leaves, a little ground coriander seed and ground nutmeg.

Boil for 45 minutes, or until dark and viscous.

Strain into an airtight sterilised bottle. Store in the fridge for up to 8 weeks.

To serve as cola, use ¼ cordial to ¾ sparking water in each glass and add some ice to the party. If it’s too sweet, add as much fizz as you fancy.

 

Groovy re-usable straw …

To wash, just rinse or stick it in the dishwasher! Made by my friend Jeannie in California (Jeannie is short for Genius, I think). Metal ones tend to freeze the bejaysus out of my lips.

 

 

Breakfast, Treats & Snacks, Vegan &/or Raw

GRAINOLA – a multigrain granola

Rice malt syrup – ever heard of it? You will. Hottie Sarah Wilson of I Quit Sugar fame levitates on the stuff.

In fairness, this sweetener is flipping good. Think of a malted milkshake that hits the spot without being too saccharine or sweet. That’s rice malt syrup.

But calm down, it ain’t no superfood! (BTW, I’ve bags’d that for my epitaph).

Rice malt syrup is merely a natural sugar that escapes the modern evils of fructose. What’s so bad about fructose? Little, really. Unless you regularly neck the dumbed-up version found in sodas. This is called high fructose corn syrup (HFCS).

Fructose, itself, is a naturally occurring sugar found in fruit and some veg. In its natural state, fructose is found in small amounts within a coalition of minerals and fibre contained within that piece of fruit. Ah! But when fructose is artificially concentrated, and in isolation of other nutrients, our body treats it quite differently.

Glucose is metabolised by every cell in the body, says endocrinologist Dr Robert Lustig. Fructose, however, can only be metabolised by the liver.

Too much fructose in a concentrated, isolated form has been shown to substantially burden the liver. So if you’ve been horsing into high-fructose agave, it might be time to make friends with a new sweetener. Let me help you do exactly that.

Grainola

Enough for several weeks worth of breakfast

The number of expensive granolas to choose from in our supermarkets is unprecedented in Irish history. Trust me – you can make a much better one for a fraction of the price at home. This one has three different grains, making it a complete protein by virtue of its amino acid permutation. That’s benchpresser speak for “highfive”. Sporty teens will go mental for it.

  • 125ml (½ cup) rice malt syrup (€€€) or barley malt syrup (€)
  • 125mll (1/2 cup) extra virgin coconut oil
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 150g oat flakes
  • 150g barley flakes
  • 150g whole buckwheat grouts (not flakes)
  • Up to 1 cup of hazelnuts
  • 4 tablespoons raw cacao nibs (optional)
  • Pinch of flaky sea salt
  • 200g dried dates
  • 100g dark chocolate, like Green & Blacks cooking chocolate

Fire up your oven to 160 Celsius, gas mark 3.

Line your largest tray with parchment, or use two smaller trays.

In your biggest pot, melt the coconut oil, your syrup, vanilla and cinnamon over a timid heat. Turn off the heat.

Now tumble in the remaining ingredients, all except for the dates and dark chocolate. Scrape the contents of the pan out over your lined tray(s).

Bake for 22 minutes. Allow the ‘Grainola’ to cool completely before stirring through the chopped dates and glorious chunks of chocolate. Store in a tall glass jar on the kitchen counter. This is magnificent stuff with ice-cold milk.