Day: March 28, 2019

Zucchini Apple Muffins

On By TunessaIn FoodLeave a comment

zuchinni cupcakes

 

Ingredients:

1 large zucchini (courgette) (220g
3 apples
2 cups of ground almonds (240g)
1 cup of buckwheat or brown rice flour (200g)
¼ of a cup of almond milk (60ml)
1 tablespoon of coconut oil
½ a cup of maple syrup (125ml)
a handful of dates
1 tablespoon of cinnamon
1 teaspoon of vanilla powder
1 tablespoons of maple syrup

For the oaty topping

½ cup of oats (60g)
½ cup of pecans (80g)
¼ cup of almonds (50g)
¼ cup of dates (50g)
½ tablespoon of coconut oil

Preparations

  • Start by pre-heating the oven to 200C. Next peel 2 of the apples, discard their cores and chop their flesh into small cubes. Then slice the ends of the zucchini and finely grate it using a cheese grater. Give the grated courgette a good squeeze to get rid of some of the excess water in it – do not skip this step as it will stop your muffins cooking properly.
  • Place the almonds into a food processor and blend for a minute or so until a nutty flour forms. Add the apple cubes and grated zucchini into this flour along with all of the remaining ingredients (except for those used for the topping) and blend for a few minutes.
  • Once a smooth muffin mixture has formed, peel and finely chop the third apple then stir the apple pieces through the muffin mixture. Spoon it evenly into muffin containers, then place them in the oven for 10 minutes.
  • While the muffins cook, make the oaty topping. Place all the necessary ingredients into a food processor and blend for 2-3 minutes until a sticky crumble-like mixture forms, this will taste delicious.
  • Remove the muffins from the oven after 10 minutes and evenly distribute the oat mixture on top of each one before placing them back into the oven for another 25 minutes.
  • After 25 minutes stick a knife into one to check it comes out clean, if it does then they are cooked. Allow them to cool for about 20 minutes before eating them as they will finish setting during this time. I think they taste best a few hours after cooking. Enjoy.

 

Vegan Thai Green Curry

On By TunessaIn Food1 Comment

Serves: 4
Cooking: 45M
Total: 45M
Difficulty: easy

Ingredients:
1 onion
2 garlic cloves
1 tablespoon of Thai green curry paste
400ml can of coconut milk
1 teaspoon of maple syrup
1 lemongrass stalk, bashed
1 tablespoon of tamari
Handful of fresh basil leaves, chopped
1 red chilli, chopped
Salt and pepper to taste
3 courgettes, cut into bite sized pieces
175g baby corn, cut into bite sized pieces
Squeeze of lemon juice
Olive oil

Method:
Start by chopping your onion and garlic and placing them in a pan over a medium heat with a drizzle of olive oil. Cook for 8-10 minutes until soft.

Once your onions are soft, spoon in your curry paste and stir well – cook for another few minutes before adding in your coconut milk. Bring the whole thing to the boil then add in your lemon grass, maple syrup, lemon juice, tamari, courgette and baby corn – reduce the temperature and let simmer for 25-30 minutes.

Once everything is cooked through, remove the lemon grass stalk and serve with a sprinkle of chopped basil leaves, chilli, salt and pepper.

Raspberry Chocolate Chunk Cookies

On By TunessaIn FoodLeave a comment

200g ground almonds
100ml maple syrup
100g dark chocolate, chopped into chips
4 tablespoons of brown rice flour (or a plain flour)
1 heaped teaspoon of bicarb
1 tablespoon of coconut oil, melted

For the raspberry sauce
300g fresh raspberries

Method:
– Pre-heat the oven to 175c, fan setting.
– Place all of your cookie ingredients (apart from the dark chocolate chips) in a food  processor and pulse until well combined. Once combined, add in the chocolate chips and give it another quick pulse to mix through.
– Scoop out spoonfuls of the mixture and roll them into balls using your hands, then squash them down into cookie shapes and place onto a lined baking sheet. Cook in the oven for 20-25 minutes until golden.
– While they cook make the raspberry sauce. First, place all of the ingredients in a pan over a medium heat and cook for 5-10 minutes until everything is melted. Then remove the pan from heat and whizz using an electric hand mixer until smooth.

Drizzle over cookies and enjoy.