Category: Snacks

We had really good intentions for our chestnuts, We were going to eat them with brussel sprouts on Christmas Day. In end, that didn’t happen.

With a leftover box of chestnuts I obviously had to make some truffles. These are SUPER rich tasting so be careful! They’re also incredibly delicious. I recommend storing them in the fridge in an air tight container or they might melt all over the place.

INGREDIENTS

  • 200g chestnuts, cooked and peeled
  • 200g dark chocolate
  • 3 tbsp maple syrup
  • Pinch of salt
  • 1 Vanilla pod, scraped or 3 tsp vanilla extract
  • 1 tbsp coconut oil
  • 2 tbsp Cocoa powder for dusting

  1. In a food processor, pulse the chestnuts until broken into small pieces. Add in the maple syrup and salt. Pulse again until the mixture comes together to form a paste.
  2. In a bowl over a saucepan of boiling water, melt the chocolate with the coconut oil and stir in the vanilla paste or extract.
  3. Pour the melted chocolate into the chestnut paste and pulse on high until combined.
  4. Scrape out the paste into a bowl and chill in the fridge for at least 30 minutes.
  5. Line a baking tray with grease proof parchment paper.
  6. Once chilled, using a teaspoon, measure out the truffles and roll into uniform balls. Roll in cocoa powder to coat.
  7. Place the truffles onto the baking tray. Repeat with the remaining mixture.
  8. Chill the truffles in the fridge for another 30 minutes to 1 hour or until firm enough to handle.

Using a teaspoon measure made around 18 fairly large truffles. If you want a bigger quantity, use a 1/2 or 1/4 tsp measure instead.

Sarah xxx

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You know what’s annoying? This:
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Why do I have so many packets of the same seed? I had a cupboard clear out and decided that was it, let’s use some sunflower seeds. I used to love those Parmesan thins so here’s my vegan alternative! As a little bonus they are gluten free too, sneaky.

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INGREDIENTS

  • 125g Brown rice
  • 1 cup sesame seeds
  • 1 cup sunflower seeds
  • 2 cloves garlic, pressed into paste
  • 2 tbsp soy sauce (don’t use if you’re gluten intolerant! Replace with additional water)
  • 2 tbsp paprika
  • 1 tsp dried pepper flakes
  • 1 tsp ground pepper
  • 2 tsp salt
  • 1 flax egg
  • 1/4 cup lukewarm water
  • 3 tbsp nutritional yeast

METHOD
1. Cook the brown rice as per packet instructions. Rinse and drain.
2. Add the sesame and sunflower seeds to the drained rice. Using your hands heavily squash so the rice begins to break up and the seeds combine.
3. Add the garlic, soy sauce, paprika, pepper, chilli flakes, salt, flax egg and the water and combine using a fork- you can still use your hands but the garlic will stick into your hands for weeks!

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4. Transfer half your mixture onto a sheet of baking paper. Covering the top with another sheet like a sandwich, use a rolling pin to press the mixture out evenly. Get it as thin as you can or you won’t get a snap!
Mine resembles a square looking Australia.

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5. Sprinkle half the nutritional yeast on top and lightly splash with water to help stick. Do the same 4 and 5 process for the other half of the mixture, this is due to the size!

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6. Place in the oven at gas mark 8/230degrees for 10-15 minutes until the thins have dried out and slightly burnt on the edges.

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7. Remove from the oven and leave to cool. To serve snap into desired pieces! Dip into all the things.

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Becky xxx

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If you’ve never had an avocado fry, you’re missing out. They will change your life. Below is my recipe for a vegan smokier version that can easily be made gluten free. Enjoy!



INGREDIENTS

  • 1/2 cup/118ml non-dairy milk
  • 1/2 cup/64g plain flour or gluten free flour blend
  • 1/2 tsp sweet smoked paprika
  • 1 tsp of Ogran Egg Replacer mixed with 2 tbsps water
  • salt
  • pepper
  • 1 avocado, cut into fairly large slices
  • Vegetable oil to fry
  1. Get three shallow dishes or bowls ready. Put your milk in one bowl, then the flour, paprika, salt and pepper in another and in the final bowl mix up your egg replacer mixture.
  2. Get a frying pan or skillet hot and add in enough oil to coat the bottom. Heat on a medium heat.
  3. First dunk your avocado slices in the milk, then roll in the flour mixture, then in the egg mixture and then back into the flour. Make sure they are covered evenly.
  4. Repeat for the rest of the avocado.
  5. Fry the avocado slices in the oil for around 1-2 minutes each side or until crispy and golden.
  6. Enjoy! These go great with sweet chilli sauce or vegan mayonnaise.

Sarah xxx

 



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