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Treats & Snacks

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

Back-to-School Bonbons

Nut-free bonbons for your little chap’s lunchbox.

A total game changer for their dimples and their diet.

 

back to school recipes

 

I made these at Electric Picnic last weekend, and used them as currency into the VIP porter-loos (oxymoron?) Must is a great master.

Those of you who didn’t manage to get your mitts on my cookbook at EP, my publishers have promised to give you 20% off online orders with free postage & packaging ANYWHERE in Ireland. Groovy, eh? Think of it as a highfive for your health.

Just use the code … EP2016 … when checking out. The special offer for The Virtuous Tart cookbook link is here. And also here for The Extra Virgin Kitchen paperback.

Much love to your pots and pans,

SJ x

 

 

ENERGY GRENADES

Makes 30

 

 

1 & ½ cup squidgy medjool dates

Nearly 1 cup of Linwood’s milled sunflower & pumpkin seeds (or use a coffee grinder to mill the seeds yourself)

3 tablespoons extra virgin coconut oil

1 tablespoon spirulina or wheatgrass powder

4 tablespoons raw cacao or cocoa powder

¼ teaspoon real peppermint extract

Sea salt (for adults)   

 

 

 

Belt everything in a food processor (not a blender) until it forms a dough ball. Pinch a small blob off, and roll between your fingertips into a chocolate bonbon. You’ll get about 30 of these.

Chill until set. They also keep really well in the freezer, for lunchboxes later in the month.

 

 

 

 

Treats & Snacks, x For Freezer x

Black Sesame Brownies with Miso Caramel

This is the next evolutionary step towards happiness.

 

miso brownies

 

Black Sesame Brownies & Miso Caramel

I am astonished at the volume of love this recipe can yield, again and again. It does so at a vertiginous rate.

 

For the brownie bit:

1 block creamed coconut (200g)

230g dark chocolate

3 tablespoons black sesame seeds

180g coconut sugar or rapadura sugar (more, if you’re skipping the caramel)

4 eggs

3 tablespoons plant or regular milk

1/2 teaspoon flaky sea salt (way less, if it’s regular salt)

 

For the caramel:

1 cup (150g) regular pitted dates

100g cashew butter (just over 1/3 cup)

3 tablespoons white miso paste (I use Clearspring)

 

 

Clock your oven to 200 Celsius, fan-assisted 180.

Start by melting the block of creamed coconut and 200g of the dark chocolate in a bain marie. (This is fancy speak for a pot of gently simmering water, with a shallow bowl on top. Inside the shallow bowl, your chocolate and coconut will slowly melt over the heat of the steaming water. Magic).

Now roast the black sesame seeds on a dry baking tray for 3 minutes. Leave to cool on the tabletop.

Turn down your oven to 160-170 Celsius, 140-150 fan-assisted. Line an 8×12 inch baking tin (this is bigger than the usual square brownie tin) with non-stick parchment. Set aside.

Seems like a lot of steps. Stick with me!

Beat the sugar and eggs with a metal whisker until frothy. If you have a sonic sweet tooth, you might prefer an extra 20g of sugar. Pour in the melted chocolate and coconut ganache, and keep beating. Roughly chop the remaining 30g of chocolate that you didn’t melt, and add this too.

Now parachute the toasted sesame seeds, sea salt and milk before scraping into the lined tin. Bake for 30 minutes at 160 Celsius. Leave to cool, refrigerate, and prostrate.

For the caramel, cover the dates with a little water and boil in a small saucepan for 10 minutes. Whip in a food processor with the cashew nut butter and miso until smooth and shiny. Allow to cool down before you judge the flavour, because at this stage it won’t taste or smell like caramel. I usually add a little warm water to thin it out.

For maximum effect and pleasure, serve chilled alongside a dirty big wedge of black sesame brownie.

Treats & Snacks, Vegan &/or Raw

Vegan Chai Muffins

Chocolate has a calling like a ultrasonic dog whistle. Only audible to females, of course. Ignoring these soundwave emissions is, in my experience, damaging. The longer the ear-splitting sonar pulse, the sharper the fangs.

That’s why I came up with this vegan muffin recipe. They are criminally healthy, and taste lordly.

 

chocolate wrappers

 

Check out these ingredients for superhero points: chickpeas, brown rice, almond milk, psyllium seed husks, extra virgin olive oil, anti-inflammatory chai spices and resveratrol-rich dark choc. Healthy food should never feel penitential. It can and should be delivered with ingredients that taste sensational.

Think of it as alchemy. I’d never eat dark chocolate with a handful of chickpeas and almonds. These muffins exploit each ingredient for their best qualities and textures, then puts them through a time machine. (Eh, the oven). Result? The ingredients are locked into a symbiotic samba.

And because these muffins are vegan, you can swagger into the office on Monday morning and let your colleagues rub your halo.

Chickepa flour and brown rice flour will stuff your battery with much needed B vitamins to spark your ignition and your dimples without damaging blood sugar levels. Something a Yorkie can’t boast. Both flours contain vertiginous amounts of fibre to service your pipes too. Nice one.

 

2016-08-04 14.37.28

 

Oh and there’s no shame in wanting to straddle a tray of these chocolate chip chai muffins. You’ll soon see why.

You can order both flours, as well any other arcane ingredients on your wish list, online from a range of sources who deliver to Ireland. I like health-hunter.ie, downtoearth.ie and organicsupermarket.ie . Order today straight from your armchair, to your doorstep. Groovy, huh?

 

Chocolate Chip Chai Muffins

Makes 12 vegans very happy

 

125ml (1/2 cup) extra virgin olive oil
375ml (1 & 1/2 cups) plant milk
2 tablespoons psyllium husks

130g  (3/4 cup) brown rice flour
120g (1 cup) chick pea / gram flour
3 caffeine-free, chai tea bags (we used Pukka)
½ teaspoon sea salt flakes
40g dark chocolate chunks
1/2 teaspoon ground ginger
¾ cup coconut sugar or muscavado sugar
1 teaspoon baking powder

 

Preheat the oven to 190°C/170°C fan/375°F. Line a 12-mould cupcake tin with paper cases.

Let your plant milk, olive oil and psyllium party. Leave aside.

In a large bowl, let the remaining ingredients socialise.

Then combine both bowls and beat. Avoid tasting the batter – wet chickpea flour tastes and smells like cat’s pee. The cooked result is peerless though, so keep going!

Divide the batter between the 12 cupcake cases and bake for 28 minutes. Remove from the oven, turn the muffins out of the tray and let them cool on a wire rack. Prostrate.

These are best within 2 days, but I doubt that’s going to be a burden.