Baked Peanut Butter & Raspberry Pots

Vegan & Gluten Free Sweet Delights from Livia's Kitchen
The baked peanut butter and chocolate pots from my book make us go crazy in the office so we decided to make a summer version of it. Introducing peanut butter and raspberries pots! They turned out even better than we thought…
 
It’s such a quick recipe and only includes 6 ingredients, making them ideal for dinner parties. The warm sweet raspberries combined with the salty peanut butter makes the most heavenly combination, this is definitely a recipe to try!
 
Makes 6 servings.
 
Ingredients:
200g pitted Medjool dates (12 dates)
360g peanut butter, crunchy or smooth (1 1/3 cup)
250ml oat milk (1 cup)
30g coconut sugar (3 tbsp)
A pinch of salt
100g frozen raspberries (3/4 cup)
 
Method:
Pre-heat the oven to 180 degrees Celsius/350 degrees Fahrenheit.
 
Put the dates in to a blender and blend into a smooth paste is formed (you might have to pause and scrape down the sides a few times).
 
Add the peanut butter, oat milk, coconut sugar and salt and blend until it’s all combined together.
 
Place your peanut mix in to a bowl and stir through the frozen raspberries.
 
Grab your pots and fill them with your peanut and raspberry mixture, smoothing out the tops.
                                                                                                   
Bake for 12 minutes until the top is crispy but the inside is still gooey.
 
Let them cool for 5 minutes and enjoy warm, or save them in the fridge for 3-5 days and eat cold/re-heated.

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Moroccan Harira Chickpeas

A crunchy and flavourful savoury snack recipe, brought to us by Squirrel Sisters!
This snack is flavoursome, filling and perfect for picking at. The chickpeas are coated with ras-el-hanout, a classic Moroccan spice mix, and tangy lemon juice. Irresistibly good!
 
Serves 4
 
400-g/14-oz can chickpeas (garbanzo beans), drained and rinsed
2 tbsp olive oil
2 tbsp lemon juice
2–3 tsp ras-el-hanout spice mix (depending on how spicy you want them)
1 tsp flaked sea salt
 
Preheat the oven to 200°C/400°F/Gas Mark 6.
 
Put the chickpeas in a bowl and add all the remaining ingredients. Stir well to coat.
 
Tip the chickpeas into a roasting pan and spread out into an even layer. Make sure all the liquid goes in too, as the lemon juice will evaporate and leave a lovely tangy flavour on the chickpeas.
 
Pop in the preheated oven and roast for 10 minutes. Remove from the oven and stir everything around well, then return to the oven for another 10 minutes.
 
Serve warm or allow to cool in the pan, then pack into small food bags in individual portions.

This recipe is from The Squirrel Sisters' brand new book: Naturally Delicious Snacks & Treats which is available to buy on Amazon.
 

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Black Forest Trail Mix

An easy peasy grab-and-go snack recipe, brought to us by Squirrel Sisters!
Dark chocolate in bars is usually much better quality than the cooking chocolate drops, so buy a good high cocoa- percentage bar and chop it yourself. The cocoa nibs really maximise the chocolate flavour, but can be a little bitter, so leave out if you’re not a strong chocolate fan!
 
Serves 2
40g/1½ oz dark (bittersweet) chocolate, at least 70% cocoa solids, roughly chopped
50g/1¾ oz/1⁄3 cup dried cherries
50g/13/4 oz/1⁄3 cup whole unblanched almonds
30g/1oz/1⁄6 cup unroasted buckwheat groats
10g/1⁄3oz/1 tbsp cocoa nibs (optional)
 
Mix all the ingredients together, then divide into bags to snack from.

This recipe is from The Squirrel Sisters' brand new book: Naturally Delicious Snacks & Treats which is available to buy on Amazon.
 

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Grilled Vegetables with a Rhubarb and Mango Salsa

We are right at the peak of rhubarb season and our rhubarb plants have been giving us wonderful stalks to enjoy. The mixture of rhubarb with mango, jalapeño, lime a bit of salt and pepper and a red bell pepper is magical and especially delicious on grilled veggies.

Serving Size: 2

Ingredients:

for the salsa:

• 1 mango, peeled, sliced and cut in small pieves
• 4-5 stalks (depending on size) rhubarb, cut in small pieces
• 1 red bell pepper, de-seeded and cut in small pieces
• 1 jalapeno pepper, de-seeded and cut in small pieces
• 1 red onion, cut in small pieces
• ½ lime, juce and zest
• small handful fresh basil, cilantro or coriander, washed and chopped
• 1 tablespoon sweet syrup (agave, maple, elderberry)

veggetables for the grill:

• 1 eggplant, sliced thinly
• 1 zucchini, sliced thinly
• 1 red bell pepper, de-seeded and cut in chunks
• 1 large sweet potato, peeled, sliced and slightly steamed
• 10-12 cherry tomatoes

Directions:

To make the salsa:

1. De-seed the red bell pepper and cut
2. into small piecesCut the rhubarb stalks in small pieces.
3. Chop the red onion in small pieces.
4. Place all the ingredients in medium sized bowl.
5. Cut the mango down the middle next to the nut. Do this on both sides of the mango.
6. Peel the skin off and cut the mango into small pieces that match the size of the rest of the salsa.
7. Add the mango to the rest of the salsa.
8. Chop a handful of fresh basil leaves, or coriander or cilantro – which ever you prefer or have.
9. Add the chopped herbs to the salsa.
10. De-seed and chop the jalapeño in small pieces.
11. Squeeze 1/2 a lime over the salsa.
12. Add a tablespoon of sweet syrup of your choice.
13. Add a pinch of salt.
14. Mix well and chill for at least 1/2 an hour before using so the flavours meld.

For the grilled veggetables:

1. Peel and slice the sweet potato.
2. Place in a steamer for 3-5 minutes to slightly soften, then remove from the steamer.
3. Slice the eggplant in thin slices.
4. Slice the zucchini in thin slices
5. De-seed and cut the red bell pepper in bite-sized pieces.
6. Thinly slice the eggplant and zucchini.
7. De-seed and cut the red bell pepper into chunks.
8. Brush the veggies with a bit of oil and place on the grill.
9. Grill lightly on each side and place on a platter to serve.
10. Grill the cherry tomatoes last as they take the least time.
11. Serve the grilled veggies with the salsa on top of at the side.

Related Posts:

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Spelt Pilaf with Artichokes, Mushrooms and Pesto

We really enjoyed this meal last night. The meal is heart and filling and the grains give a nice soft nutty crunchiness.

Serving Size: 4

Ingredients:

• 1 cup whole spelt grains
• 2 cups water
• 1 cup dry white wine
• 1 teaspoon vegetable bouillon powder
• ½ cup pesto
• 8 ounces smoked tofu pieces
• 1 (14 ounce) can artichoke hearts
• 10-12 mushrooms, cleaned and sliced
• 1 onion, chopped
• 2 tablespoons cooking oil, divided

Directions:

1. Soak the spelt for at least 3 hours or overnight.
2. Make the pesto. We used kale, garlic, lemon juice, olive oil, salt and pepper to make the pesto.
3. Cut the tofu in small cubes
4. Slice the artichokes into bite sized pieces
5. Chop the onion.
6. Slice the mushrooms.
7. Heat the oil in a large frying pan or wok that has a lid.
8. Add the chopped onion and sauté.
9. Drain the water from the soaked spelt.
10. Add the spelt to the pan and stir well to mix with the onion.
11. Add the white wine and lower the heat.
12. Stir well, and place the lid on the pan so the spelt absorbs the wine.
13. Meanwhile in a separate pan, sauté the mushrooms.
14. Remove the lid from the frying pan and stir the spelt.
15. Add a cup of water and the teaspoon of vegetable bouillon continue cooking the spelt to soften.
16. Add a tablespoon of the pesto and mix it well with the spelt.
17. Continue stirring and cooking to soften the spelt.
18. Add the lemon juice and the last cup of water as needed.
19. When the spelt become soft, add the artichoke pieces and the tofu pieces.
20. Stir well to mix.
21. Season to taste with additional pesto salt and pepper.
22. Shortly before serving add the mushroom pieces and mix with the spelt.
23. We garnished the meal with a few red pepper flakes and a few dollops of pesto.

Related Posts:

• Marinated Mushrooms
• Lentils and Mushrooms on Toast
• Wild Garlic Pesto
• Vegan Dandelion Pesto
• Beet Leaf Pesto

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Spriralzed Sweet Potato Chow Mein

This makes a very tasty meal that is really quick and easy to make. It’s a “light” meal yet filling. We enjoyed this so much, we will do more stir-fry meals this year.

Serving Size: 4

Ingredients:

• 1 large sweet potato, peeled and spiralized
• 2 carrots, peeled and cut in matchsticks
• 4 spring onions, greens cut in rounds, white parts in matchsticks
• 1 red bell pepper, de-seeded and cut in long strips
• 10-12 baby corn cobs, sliced in half
• 2 tablespoon fine cooking oil

for the sauce:

• 1 tablespoon tamari
• 1 tablespoon soy sauce
• 1 tablespoon sweet and spicy sauce
• 1 teaspoon sesame oil
• ¼ teaspoon garlic powder
• ¼ teaspoon ginger powder
• sesame seeds as garnish

Directions:

1. Prepare the vegetables:
   1. Peel the sweet potato and slice in long thin noodles with the spiralizer.
   2. Peel the carrots and slice as matchsticks.
   3. Shred the cabbage in thin slices.
   4. Slice the bell pepper in thin slices.
   5. Slice the baby corn cobs in half.
2. Mix the sauce by blending the sauce ingredients together in a small bowl.
3. Heat the oil in a wok or large frying pan.
4. Add the sweet potato noodles and cook until al dente.
5. Remove from the wok and place in a bowl for later use.
6. Place the carrots and red bell pepper pieces in the wok and sauté until the begin to soften.
7. Add the cabbage and stir well to mix evenly.
8. Add the green onions and a tablespoon of the sauce.
9. Add the corn pieces and stir well to mix.
10. Add the cooked sweet potato noodles and the rest of the sauce.
11. Stir well to mix.
12. Sprinkle the vegetables with sesame seeds and serve.
13. Optionally you can add coriander and bean sprouts as well.

Related Posts:

• Broccoli and Sweet Potato Stir-Fry
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• Review: African spiced yellow split pea and sweet…
• Roasted Sweet Potato Salad with Red Grapes, Dried…

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