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

Advertisements

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

QUINOA & LENTIL VEGE BURGERS WITH TURMERIC TAHINI SAUCE

Quinoa-Lentil-Vege-Burgers-banner

Another tasty & nutritious recipe from Tristen Van De Kley of Balanced Body Nutrition. Tris describes these as ‘delicious plant-based good-for-you burgers that make for an easy protein packed meatless Monday meal’. She recommends serving in a burger bun with salad and turmeric tahini sauce, or in a nourish bowl with a variety of veggies drizzled with sauce.

Serving Size: makes 8-10 small falafel sized patties or 4 burger patties Continue reading

TAHINI COOKIES

Tahini-Cooks

This is my all time favourite baking snack for so many reasons. The smell in the kitchen is amazing whilst they are cooking and they are so simple to put together. They are perfect for my daughter’s lunch box snack and great for taking on long walks because they are so jam packed full of energy. Firm on the outside but soft on the inside, I love the flavour of the honey and tahini together with the crunch of the rolled rice. Enjoy.

Continue reading

FASOLADA (SIMPLE GREEK BEAN SOUP)

Bean-Soup

After a recent conversation in the back office with our IT specialist Dean, we were inspired to try out one of his favourite soups from childhood, Fasolada. Fasolada has its origins in Greece as a soup made of  beans (and sometimes meat) with a few vegetables, lemon and olive oil. There are many variations of the recipe across Greece and after a little experimentation by Kym (our stock manager and lover of anything beans) we have a recipe that is certifiably blog grade. Don’t be put off by the amount of ingredients as this is actually a very easy soup to make.

Thank you Dean for the inspiration and Kym for your cooking efforts.

Continue reading