Recipe courtesy of Nuts for Life (www.nutsforlife.com.au)
Ingredients
- 1 cup cooked, mashed sweet potato
- 1 cup tahini paste
- 1/4 cup maple syrup
- 2 teaspoons vanilla bean extract
- 1 teaspoon baking powder
- 1/4 cup almond meal
- 1/4 cup walnuts (chopped)
- 1/4 cup cashews (chopped)
- 1/4 cup cacao powder
- 1/2 cup dark chocolate chips
Instructions
- Preheat oven to 350°F.
- Line a brownie tray with parchment paper.
- Place the mashed sweet potato into a large mixing bowl and combine it with the tahini, maple syrup, and vanilla bean extract. Stir well to combine.
- In a separate small bowl, combine all the dry ingredients, using only 1/4 cup of the chocolate chips (the remaining chocolate chips will be sprinkled on top).
- Add the dry ingredients into the wet ingredients, and fold together.
- Pour the brownie batter into the lined tray and top with remaining chocolate chips.
- Bake for 25-30 minutes until cooked through.
- Allow to cool and slice into small pieces.
Tip: Store leftovers in the refrigerator in an airtight container. To make this dairy-free and vegan, use dairy-free chocolate chips.
Recipe courtesy of Nuts for Life (www.nutsforlife.com.au)
Ingredients
- 2 cups of mixed nuts – (e.g., walnuts, pecans, almonds, cashews, hazelnuts and macadamias)
- 7 ounces of chocolate
- 2 tablespoons of nut butter (e.g., almond butter)
- 1 teaspoon extra virgin olive oil
Instructions
- Roughly crush nuts – this can be done by placing them in a high-speed blender or food processor and quickly pulsing (be careful not to make them into a nut butter). Alternatively, place them into a snap lock bag and roll with a rolling pin, or roughly chop with a knife.
- Line a baking tray with oiled parchment paper.
- Spread the crushed nuts evenly over the parchment paper and then set aside.
- Melt your chocolate – this can either be done in a microwave, stirring a few times, or on a stove top using the double boiler method.
- Once melted, quickly pour hot chocolate evenly over nuts to completely cover. Drizzle with nut butter.
- Place in the freezer for a few hours or overnight.
- Remove from freezer, lift out brittle and break into pieces.
Tip: Store in an airtight container for up to 1 month or freeze for up to 3 months.
Bake out of the ordinary with this nut-infused take on the classic apple pie.
Ingredients
Pastry
- 1 cup raw macadamias, almonds, hazelnuts, pine nuts or a mixture, frozen or chilled
- ¾ cup plain flour
- ¼ cup cornstarch
- 3 tablespoons sugar
- 1 egg, beaten, plus one for glaze
- 2-3 tablespoons chilled water
Filling
- 4 large baking apples, cored and sliced into ¼ inch slices
- Juice and zest of ½ lemon
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 2 tablespoons unsalted butter, melted
- Pinch of salt
Crumble
- ¼ cup rolled oats
- ¼ cup flour
- ½ cup chopped pecans, walnuts and/or pistachios
- ¼ cup brown sugar
- 4 tablespoons soft butter
Instructions
- To make pastry, place the nuts, flour, cornstarch and sugar in a blender and process until nuts are finely ground. Add egg and pulse to combine, then add water in a slow drizzle until mix forms a dough.
- Transfer to a floured board and knead gently until smooth. Cover in plastic wrap and allow to sit in refrigerator for at least 30 minutes. (Pastry can be made a few hours ahead of time).
- Place apples and remaining ingredients in a large bowl and mix with hands until apples are thoroughly coated in mixture.
- To make crumble, combine oats, flour, nuts, and sugar in a bowl. Cut butter into small pieces and add to mix. Rub in with fingertips until evenly distributed.
- Preheat oven to 350°F. Lay a sheet of parchment on a baking tray.
- Roll the dough out to a rough oval to fit tray, about ¼-inch thick. Carefully lift onto parchment.
- Lay apples over pastry, leaving 2-3 inches at edge. Fold pastry over apples, creating pleats to enclose the filling. Whisk remaining egg with a teaspoon of water and brush evenly over pastry.
- Scatter crumble mixture over apples then transfer to the oven.
- Bake 45-55 minutes or until golden brown and caramelized.
Description
Nuts add a silky texture so you don’t need to add anything else for a luscious creamy soup.
Ingredients
- ½ teaspoon fennel seeds
- 1 tablespoon olive oil
- 1 clove garlic, finely diced
- ½ teaspoon allspice
- ½ teaspoon ground coriander
- ½ cup dense nuts, such as almonds, hazelnuts, macadamias, Brazil nuts or a mixture
- 1 pound carrots, peeled and chopped
- 4 cups chicken or vegetable stock
- Salt and freshly ground pepper to taste
- ¼ cup Greek yogurt, to serve
Raisin, Nut and Cumin Agrodolce
- 1 tablespoon cumin seeds
- 2 tablespoons honey
- Juice from 1 lemon
- 4 tablespoons golden raisins
- 4 tablespoons nuts – pistachios, pine nuts and walnuts work great with these flavors
Instructions
- Heat a large saucepan over medium heat, add fennel seeds and toast for 1 minute. Add olive oil, garlic and spices and cook 1 minute, until aromatic. Add nuts and cook 2-3 minutes, stirring until nuts are aromatic but not browned. Add carrots and stock and bring to a boil.
- Reduce heat to a simmer and cook for 10-12 minutes or until carrots are soft but haven’t lost their color. Cool slightly, then place carrots in blender with half the liquid. Puree, adding remainder of liquid as you puree until desired consistency. If still too thick, add some more stock, wine or, for a creamy version, milk.
- Season to taste and return to heat.
- To make agrodolce, toast cumin seeds in a dry pan on medium heat until aromatic, about 1 minute. Add honey, stir to just melt, then stir in lemon, golden raisins and nuts. Remove from heat.
- Spoon soup into bowls and top with a swirl of yogurt, followed by agrodolce.
