I Love Chai tea, bake with Chai, add it to smoothies and overnight soaked oats. Store bought mixes cost quite a bit, therefore I make my own !!! this recipe is strong in flavour and has bite. I am certain you will enjoy it
For the base: 235g pitted dates 200g hazelnuts 100g walnuts 100g coconut butter 50g almond flour 50g cacao powder 2 tbsp coconut nectar Put everything into a food processor until finely ground.
Line a 20 x 20 baking pan with baking paper and press the mixture evenly into the bottom.
For the frosting: 150g maple syrup 120g coconut oil (melted) 80g cashew butter 50g cacao powder Mix all ingredients and stir until smooth. Pour on top of the base and transfer to the fridge to set. When set cut into squares.
2 tbsp of olive oil 1 large onion, chopped 1 cup of chopped walnuts 1 cup of rolled oats (or gluten free rolled oats) 1/2 cup of chopped mushrooms 2 cups of vegetable stock 2 chopped garlic cloves 3/4 cup of shredded carrots 3 tbsp of Dijon mustard 4 tbsp of tomate paste 2 tbsp of tamari sauce 350 grams/12 oz of firm tofu 2 tbsp of cornflour (cornstarch) 3/4 cup of breadcrumbs 1 cup of tomate sauce (coulis) Oil spray
Heat the oven at 375 degrees and grease with oil spray a 9 x 5 inch loaf pan.
Heat half the oil in a large frying pan and cook the onion for about 15 minutes until lightly browned. Remove from the pan and set aside.
Heat the remaining oil in the pan and toast the walnuts during 3 minutes, add the oats and cook for another 3 minutes while stirring.
Add the mushrooms, vegetable stock and garlic, reduce the heat and simmer until the stock is absorbed.
Add the carrots, mustard, tomate paste, tamari and previously set aside onions.
Purée the tofu and cornflour in a food processor until smooth and stir into the oat mixture along with the breadcrumbs and mix well.
Transfer the mixture into the loaf pan and spread the tomate sauce on top.
Bake for 40 minutes and leave to stand for 20 minutes before slicing.
This is my go to recipe when I have nothing sweet in the house, have not soaked cashews overnight as many recipes require. This recipe literally takes 20 minutes to make, baking time included ! They are bite size, perfect with a coffee or tea in the afternoon when you need that little pause.
3/4 cup almonds 5 pitted dates 1 tbsp maple syrup 1 tbsp almond butter 1/4 cup coconut sugar 1 flax egg (1 tbsp ground flax combined with 2 tbsp water) Pinch sea salt 2 tbsp of cacao powder
Preheat the oven to 350 F In a food processor, process the almonds into a fine meal. Add the dates, maple syrup, Salmond butter, coconut sugar, flax egg, sea salt and cacao powder. Process until well combined. Shape into balls with a scooper (I used a 1 inch but you can certainly make them bigger and use a 1 1/2 inch scooper). Flatten with damp hands. Place onto a lined baking sheet and top with a slivered almond or topping of your choice . Place in the oven to bake for 10 minutes or 15 minutes if you used the larger scooper. They are sooo moisty & yummy !