Month: February 2016

Peanut, oat blueberry slice

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This recipe is based on one by Emily Van Euw,  but where she uses whole berries I prefer to make a raw berry jam and drizzle it all with raw white chocolate.

The slice is filling, nutritious and delicious, and transports reasonably well. I recommend you try it!

oat slice

1 cup rolled oats (not the wholemeal ones)

3 tablespoons coconut flour

1/2 cup desiccated coconut

1/2 cup peanut butter

1/3 cup coconut oil

1/4 cup rice syrup

1 teaspoon vanilla paste

3/4 cup fresh or frozen blueberries

1/4 cup water

1.5 tablespoons chia seeds

1 tablespoon honey

3 tablespoons cacao butter (optional)

3 tablespoons maple syrup (optional)

To make the base, give the oats a very quick pulse to make them a bit finer but still chunky. Add the coconut flour and coconut and mix. In a saucepan, melt the coconut oil, peanut butter, rice syrup and vanilla. Stir the wet ingredients into the dry and push down into a loaf tin (I love to use a silicon one; the slice comes out really easily). Refrigerate while you make topping.

To make the topping, grind the chia seeds using a blender, coffee grinder or mortar and pestle until very fine. Mix the ground chia with water and leave to sit for a few minutes to absorb. If using frozen berries allow them to defrost. Blend the berries with the honey until smooth, then mix through the chia mixture. Spread over the oat base and place back in the fridge.

The slice is delicious just like this, but for an extra bit of decadence simply melt the cacao butter and maple syrup together and drizzle over the slice.

Slice when cold and keep in the fridge.

 

Self-Crusting Vege Pie

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I have so many friends who tell me, “I don’t want to be vegetarian, but I do want to cook more meals without meat”. This recipe is for them! It’s a family favourite that’s been doing the rounds for years. It is versatile, easy, delicious, and so filling that you never miss the meat. In fact, I’ve served it up to the most ardent meat-eaters and have won every one of them over.

Traditionally, the pie calls for 1 cup of cooked, chopped spinach, but I like to mix it up depending on what is in season (and in my fridge). So in summer I might add corn, tomato and grated courgette, and have been known to throw in left over roast veges from the night before’s dinner in winter.

Here is the basic recipe; feel free to adapt it to suit yourself:

4 eggs

2 cups milk

1/2 cup plain flour

1/2 teaspoon baking powder

1 cup grated cheese

salt and pepper

1 -2 cups chopped/grated vegetables

Whisk eggs and milk together then add remaining ingredients. Pour into a well-greased pie dish and bake at 200 degrees for about 45 minutes or until set and brown. Cut into slices and serve with salad or vegetables.

The pie is also delicious cold for the next day’s lunch, and is ideal for taking on picnics.