Tag: spiced

Since the dawn of aquafaba and the vegan meringue bandwagon I’ve been using a lot of cans of chickpeas. Usually, I’m more bothered about the liquid than the chickpeas themselves. This weekend, I was doing some recipe testing using aquafaba as an egg replacer and ended up with a can of chickpeas that I had no use for.



Normally I would make Isa’s chickpea of the sea faux tuna salad but I had been thinking about protein rich work snacks and so the spiced roasted chickpea was born. You can use these as a salad topping (hello, protein crouton) or just eat them as a snack!

INGREDIENTS

  • 1 can of chickpeas, drained and rinsed
  • 1 tbsp coconut oil, melted
  • 1 tsp garlic powder
  • 1 tsp cumin powder
  • 1 tsp turmeric powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper

  1. Preheat your oven to 350f. Melt the coconut oil in a small saucepan and set aside.
  2. In a bowl, add the chickpeas and spices. Pour over the coconut oil and stir thoroughly until the chickpeas are well coated in spices and oil.
  3. Bake on a non-stick baking tray for 20 minutes or until golden and crispy, turning half way.
  4. Once cooled, store in an airtight container in the fridge.



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Finally had some time and motivation to blog some kind of recipe. Whilst I was in the US I had some cashew milk and remembered why I liked it so much. I have about 3kg of cashews stashed in the house  so I decided to make some!

INGREDIENTS

  • 1 cup of raw cashews, soaked in warm water with a pinch of salt for at least 8 hours, preferably overnight
  • 2 cups water
  • 1 tbsp maple syrup (I used grade A)
  • 1 tsp vanilla bean paste or extract
  • 1/2 tsp cinnamon
  • 1/4 tsp grated nutmeg
  • Nut milk bag

  1. Start by rinsing your soaked cashews, give them a good proper rinse. You’re rinsing off all the stuff that would give you a bad stomach so do it properly!
  2. Add cashews and water to the blender and blend on high for 1 minute or until smooth.
  3. Get a big bowl or jug, line it with your nut milk bag and pour in your blended cashew water mixture.
  4. Slowly start to squeeze out the liquid. Keep squeezing until there is nothing left. You will be left with some squishy looking nut pulp – you can keep this to use in other smoothies or granola!
  5. Give your blender a quick rinse and pour the cashew milk back in.
  6. Add the vanilla, cinnamon, nutmeg and maple syrup and blend until combined.
  7. Test it to see if it’s sweet enough, if not add more syrup.
  8. Bottle and leave in the fridge to chill.

 

(In my experience the milk generally lasts 1-2 days before it starts to go bad)

 

Sarah xxx

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Recently I was doing a little online food shopping and I came across Provamel’s new Macadamia milk  and I knew I had to try it. I had my first experience with Macadamia nut butter in LA back in November of last year so my love affair with macadamias is long standing.

This morning I was struggling to think what to have for breakfast….then I remembered the macadamia milk

INGREDIENTS

  • 3/4 cup/67.5g steel cut or rolled oats
  • 1 1/2 cup/354ml Macadmia milk
  • 1/2 tsp vanilla extract – the real stuff!
  • 1/4 cup/33g macadamia nuts
  • 1 1/2 tbsp spiced sugar (recipe from our chai snickerdoodle donuts here – I have a jar of this in the kitchen to use whenever)
  • Date syrup to taste

  1. Measure the oats and add them to a large saucepan. Cover with the milk and heat gently on a medium to low heat.
  2. Stir in the vanilla. Cook for 5-10 minutes.
  3. Whilst the oats are beginning to cook, roughly chop the macadamias. Using a dry pan on a medium heat toast the nuts until golden brown and fragrant. Set aside.
  4. After 5-10 minutes the oatmeal will have started to thicken, stir frequently to avoid sticking. Cook to your desired thickness then remove from the heat.
  5. Whilst still warm stir in the spiced sugar.
  6. Transfer to a bowl and top with the macadamia nuts, date syrup and a splash more macadamia milk.

 

Sarah xxx

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