If you’re looking for the perfect quick and easy snack, these Simple Pecan No-Bake Energy Bites are a great option with only 4 ingredients and no added sugar!
INGREDIENTS
- 1 1/2 cups pecan pieces
- 1 cup pitted dates
- 1 teaspoon vanilla extract
- Pinch of sea salt
INSTRUCTIONS
- Add the pecan pieces to the bowl of a large food processor. Process on high (with an S-blade) for about 15 seconds until they form a fine powder. Make sure not to over-process the pecans and release the oils too much.
- Add the remaining 3 ingredients to the bowl of the food processor and process for about one minute until it forms a dough.
- Carefully remove the blade from the food processor, and divide the dough into 12 balls. (Alternatively, press the dough into the bottom of a parchment-lined loaf pan and cut into pieces at a later step.)
- Let the bites chill in the refrigerator or freezer for about an hour before enjoying. The bites can be stored in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
DESCRIPTION
Celebrate North America’s native crops with this flavor-packed breakfast or side dish.
INGREDIENTS
- ½ cup chopped pecans
- 4 large sweet potatoes
- 2 cups fresh or frozen blueberries
- 2 tsp ground cinnamon
INSTRUCTIONS
- Preheat oven to 375o
- Wash sweet potatoes thoroughly. Pierce holes all over in the sweet potatoes with a fork and wrap each one with foil. Place on a baking sheet and bake for about 40-45 minutes or until the sweet potatoes are soft and tender. Once the sweet potatoes are done, let them set for about 10 minutes to cool.
- Slice sweet potatoes in half length wise and use a fork to fluff up the potatoes.
- Top each sweet potato with blueberries, chopped pecans, and cinnamon. Drizzle with honey, if desired, and enjoy!
INGREDIENTS
- 5 1/4 ounces vegan chocolate
- 2 tsp coconut oil
For the filling:
- 2 1/4 ounces pistachio butter
- 1 tbsp agave syrup
- 1 tbsp protein powder (vanilla or natural)
- A handful of pistachios
Optional: sea salt
For the pistachio butter:
- 10 1/2 ounces shelled pistachios
INSTRUCTIONS
For the pistachio butter:
- Preheat the oven to 392 degrees Fahrenheit and place the shelled pistachios on a baking tray lined with baking paper.
- Roast the pistachios in the oven for 5 minutes and then leave to cool briefly.
- Place the roasted pistachios in a high-performance blender and blend until creamy.
Tip: The blending process can take a while, as the oils from the pistachios first have to be released to create a cream. If you don’t have a blender, you can also use ready-made pistachio butter.
For the pistachio protein cups:
- Finely chop the chocolate and then melt together with the coconut oil in a bain-marie.
- Line 8 muffin cases (made of paper or silicone) with about half of the melted chocolate and allow to set completely.
- Mix the pistachio butter with the agave syrup and protein powder to create a firm cream. Divide the cream into 8 equal parts and press one part each evenly into the chocolate-lined molds. Repeat the process with each part and then spread the remaining chocolate evenly into the molds.
- Sprinkle the pistachios over the cups, whole or chopped as desired, and leave to set in the fridge.
INGREDIENTS
- 1 3/4 ounces peanut butter
- 2 1/2 ounces pistachios
- 2 tbsp maple syrup
- 10 1/2 ounces skyr
- 3 1/2 ounces Greek yogurt
- 1 3/4 ounces dark chocolate
Optional: The protein content can be increased with whey protein powder. Simply add 2-3 tablespoons to the skyr mixture and stir in.
INSTRUCTIONS
- Mix peanut butter, 1 1/2 ounces pistachios, maple syrup, Skyr and yogurt in a food processor until creamy. Pour the mixture into ice cream molds and let freeze for at least 4 hours.
- Melt the chocolate and roughly chop the remaining pistachios. Remove the ice cream from the ice cream molds. Top with chocolate and pistachios and serve.
This cake is nuts—literally!
Ingredients
- 2 oranges, washed
- 1½ cups sugar
- 6 eggs
- 2½ cups almond or hazelnut meal
- 1 teaspoon baking powder
Topping
- 1/3 cup sugar
- 2 ounces water
- 2 cardamom seeds, optional
- Zest of 2 oranges
- 2 oranges, peeled and finely sliced (reserve juices)
- 2 ounces pistachios
- 2 ounces pecans (can substitute pine nuts or macadamias)
- ½ cup, plus 2 tablespoons Crème Fraiche, to serve
Instructions
- Bring a large pot of water to boil, add oranges and simmer for 2 hours. Remove oranges, allow to cool. Cut oranges into chunks, removing seeds, and place in a blender. Puree, including skin, until smooth. This can be done a day ahead of time if desired.
- Preheat oven to 320°F. Grease a springform 8–9-inch cake tin and line base with baking paper.
- Beat eggs and sugar until pale golden and creamy. Fold ¼ of the egg and sugar mixture into the orange purée. With a spatula, fold in combined almond meal and baking powder gently (do not deflate) to combine. Next, add half of the remaining egg mixture until mostly combined and then fold in the remaining.
- Spoon into prepared tin and bake in center of oven for 1¼ hours or until a skewer inserted in the center comes out clean.
- Allow to cool in pan on a wire rack, then run a knife around the edge before turning out of pan. Cool completely and store in a sealed container for up to a week.
- To make topping, place sugar and water in a small saucepan and stir to dissolve sugar. Allow to come to a simmer, then add cardamom seeds and cook until syrup is golden. Add oranges with any juice and cook for 2-3 minutes.
- Bake nuts in a 350°F oven for 6-7 minutes until golden. Place oranges in a bowl with any syrup and gently stir in the nuts.
- To serve, place a slice of cake on plates, top with caramelized orange nut mixture, orange zest and a spoon of Crème Fraiche.
Recipe courtesy of Nuts for Life (www.nutsforlife.com.au)
Ingredients
- 7 ounces raw Brazil nuts, chopped
- 1 clove crushed garlic
- 12 ounces low fat ricotta
- 2 teaspoons finely grated lemon rind
- ¼ cup chopped flat leaf parsley
- 2 tablespoons grated parmesan
- cracked black pepper to taste
- 4 large field mushrooms
Instructions
- Preheat oven to 400°F.
- Place the Brazil nuts, garlic, ricotta, lemon rind, parsley, parmesan and pepper in a large bowl and mix together until fully combined.
- Clean the mushrooms and remove the stems.
- Divide the ricotta mixture between the mushrooms, piling in the center cavity of each.
- Transfer the mushrooms to an oven tray lined with foil. Bake for 15 minutes or until mushrooms have softened and ricotta mixture is golden on top.
Recipe courtesy of Nuts for Life (www.nutsforlife.com.au)
Ingredients
- 14 ounces dark chocolate, chopped
- 14 ounces sweetened condensed milk
- 1 cup Brazil nuts, chopped
Instructions
- Place the chocolate into a microwave safe bowl and melt the chocolate in the microwave in 20-30 second increments until the chocolate is completely melted (around 90 seconds).
- Remove the bowl from the microwave and pour in the condensed milk and chopped Brazil nuts. Stir until combined, noting it will feel quite dense.
- Pour the mixture into a parchment lined brownie pan (8 x 8″) and smooth with the back of a spoon.
- Place it in the fridge for 2-3 hours to set or until the fudge is firm.
- Cut into 36 small pieces and store in an airtight container in the refrigerator.
Recipe courtesy of Nuts for Life (www.nutsforlife.com.au)
Ingredients
- 1 tablespoon macadamia oil
- 3 small chicken breast fillets, thinly sliced
- 1 medium onion, cut into wedges
- 1 bunch broccolini, chopped into 5cm lengths
- 1 teaspoon shredded ginger
- 1 bunch baby bok choy, trimmed and roughly chopped
- 2 1/2 ounces snow peas, trimmed
- 2 1/2 ounces blanched raw almonds
- 2 1/2 ounces raw cashews
- 2 tablespoons salt reduced soy sauce
- ¼ cup plum sauce
- 4 cups cooked basmati rice
Instructions
- Heat half the oil in a wok over medium-high heat. Add the chicken and cook in batches until golden and cooked through. Set aside.
- Add remaining oil and cook onions and broccolini for 4 minutes until tender. Add the ginger, bok choy, snow peas, almonds and cashews and stir fry for 2 minutes or until bok choy is wilted.
- Return chicken to the wok, along with the soy and plum sauce and toss together gently. Cook for another minute then serve with rice.
Recipe and image supplied courtesy of Australian Macadamia Society
Ingredients
Pastry
- 2 cups plain flour
- ½ cup cold butter, diced
- ½ teaspoon cooking salt
- 1 cup raw macadamias, chopped
- 2-3 tablespoons iced water
Filling
- 4 eggs
- 2 egg yolks
- 1½ cups pure cream
- ½ cup parsley leaves, finely chopped
- 12 sage leaves, finely chopped
- 3 sprigs thyme, finely chopped
- 4¼ ounces soft goats’ cheese or marinated goats’ feta (drained)
Instructions
Pastry
- Put the flour, butter, salt and macadamias into a food processor and process until the mixture resembles fine breadcrumbs.
- With the machine still running, add the iced water one tablespoon at a time, until the mixture just comes together, do not overprocess.
- Turn dough onto a lightly floured surface and form into a disc, wrap in plastic wrap. Refrigerate for 30 minutes.
- Pre-heat the oven to 350°F. Put the dough between two sheets of baking paper and roll out until 1/8 inch thick. Line a tart pan and trim.
- Once pressed into the pan, line the dough with a sheet of baking paper or foil and fill with uncooked rice, dried beans or baking weights.
- Bake for 8 minutes, then remove the paper and baking weights and return to the oven for another 12 minutes or until it begins to turn golden.
Filling
- While the crust is in the oven, prepare the filling by whisking together the eggs, cream and herbs, season to taste with cracked black pepper and sea salt.
- When the crust is ready, pour in the egg mixture.
- Roughly break up the goats’ cheese and scatter it evenly across the tart.
- Reduce the oven temperature to 325°F and bake for 15-20 minutes or until just set.
Tip: Shortcrust pastry can be a little tricky to manage. An easy way of transferring the dough into the tart pan is to peel back the top layer of baking paper and invert the rolled dough over the pan, peeling the remaining paper off once the dough is in the pan.
