VEGAN COUS COUS PIES

Vegan-Cous-Cous-Pies

This weeks ‘recipe of the week’ is a delicious mini vegan pie recipe from none other then Meg Phillips. It uses a combination of vegetable, spices, coconut milk and cous cous, wrapped in vegan pastry. A great autumn and winter recipe for the collection.

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DELICIOUS GLUTEN FREE MUFFINS

Gluten-Free-Muffins-1

This weeks recipe of the week is a simple muffin recipe base from Sarah Follent of Baked Livingness. The base is free from gluten and dairy, using almond meal, eggs, some coconut milk and lemon, leaving you the option of add ins such as fruit, nuts and spices to create your own preferred flavour.

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CINNAMON AND VANILLA OAT PORRIDGE

Vanilla-Cinnamon-Porridge

She’s been at it again…..Meg Phillips producing simple, delicious and wholesome recipes to share on the Affordable Wholefoods Recipe blog. This may seem like a pretty standard breakfast….a bowl of oats in the colder weather, but its always great to have a little inspiration with how we flavour our meals. This one is made using cinnamon and vanilla, and a little coconut sugar for sweetness. Toppings and garnishes to your own making….Enjoy!

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NO BAKE BANANA PROTEIN BAR (VEGAN)

No-Bake-Banana-Bread-Protein-Bars

Our smooth & creamy ‘no bake’ banana protein bar is a banana chocolate lovers dream. We used the 180 vegan chocolate protein powder for the protein boost and well ripened bananas for sweetness. The result is just delicious. These bars would be great as an afternoon energy snack or to have following a workout.

Serving Size: Makes 16 bars

Ingredients:

Method:

  1. Grease your tin and line with baking paper in preparation. We used a 22cm square cake pan.
  2. Place the oats, coconut flour, protein powder, nuts and spices in a bowl and mix well.
  3. Combine the nut butter, coconut milk and maple syrup in a saucepan over medium heat, stirring until it is just warm and well combined.
  4. Remove from heat and then stir in the banana, vanilla and a pinch of salt.
  5. Add this mix to the dry ingredients in the bowl and mix well.
  6. Press the mixture into the prepared pan and then scatter the coconut over the top, pressing down with a piece of baking paper to seal it at the top of the slice.
  7. Refrigerate for 2 hours (or until firm) before cutting into slices and eating.
  8. Store chilled in an airtight container for up to 2 weeks.

Read more at: Affordable Wholefoods Blog

VEGAN CHOCOLATE QUINOA PUFF BARS

Chocolate-Quinoa-Slice
This weeks recipe comes from local food blogger and recipe connoisseur  Meg Phillips. A deliciously tempting chocolate quinoa puff bar made using organic quinoa puffs, organic cacao powder and organic Loving Earth Mylk Chocolate.
Ingredients:
  • 3 cups organic puffed quinoa
  • 1/4 cup rice malt syrup
  • 2 tablespoons organic cacao powder
  • 2 tablespoons natural peanut butter
  • 3 tablespoons coconut oil
  • 50g Loving Earth mylk chocolate (available in either our Lismore or Coffs Harbour stores).
Method:
  1. Add the quinoa puffs to a largish mixing bowl.
  2. In a seperate bowl mix the rice malt, cacao powder, peanut butter and coconut oil until smooth.
  3. Pour the wet mix over the quinoa and mix until evenly coated.
  4. Melt the chocolate and pour roughly half of it over the bottom of a tin lined with baking paper.
  5. Press the quinoa mixture into the tine tightly using a fork.
  6. Pour the remaining chocolate over the top and set in the freezer.
  7. Once set, cut into bars and enjoy.

Note: You can use regular dark or milk cooking chocolate in place of the Vegan chocolate from Loving Earth used above.

Read more at Affordable Wholefoods Blog

MAPLE, TAHINI AND ALMOND COOKIES (GF/VEGAN)

Tahini-Maple-Cookie

These delicious little morsels have been a hit in store the past few weeks made by our Lismore store manager Caroline. They are super easy to bake with just four ingredients including the brazil nut decoration on top, and definitely worth a try.

Serving Size: Makes around 20 cookies

Ingredients:

Method:

  1. Pre-heat your oven to 160’C – fan-forced.
  2. On low heat melt the tahini & maple syrup in a saucepan and stir until you have a smooth paste.
  3. Remove from heat and allow to cool (about 5 minutes).
  4. Place the almond meal in a mixing bowl and add the cooled tahini and maple syrup, stirring until well combined.
  5. Spoon out tablespoon size amounts and roll into small balls then flatten slightly.
  6. Cut your brazil nuts into halves and press into the centre of the portion.
  7. Place these onto a baking tray covered with baking paper.
  8. Bake in the oven for 10 minutes, then turn the oven off leaving for another 5 minutes before taking out of the oven and allowing to cool. Enjoy.

Inspiration:

Add cinnamon, vanilla, or your favourite baking spice for added flavour.

Read more at: Affordable Wholefoods Blog

BLACK BEAN CHILLI

BLACK BEAN CHILLI

A simple and tasty Mexican style dish that is perfect in soft taco’s or tortilla’s or accompanied with rice. Its warm, spicy and soft on the palate.

Serving Size: 6

Ingredients:

Method:

  1. Warm up the olive oil in a large saucepan over medium heat.
  2. Add the sweet potato and onion and stir occasionally until the onion is translucent and the sweet potato is slightly soft. (about 7-8 minutes).
  3. Add the garlic and cook for a further 30 seconds to a minute.
  4. Stir in the spices, followed by the black turtle beans, tomatoes and stock.
  5. Bring to the simmer then reduce the heat to medium-low. Cover your pot, stirring occasionally for the next 45 minutes.
  6. Remove the lid and continue cooking until the beans are soft (around 1 minute).
  7. Serve with avocado and rice.

Read more at Affordable Whole Foods Blog