Ryland Peters And Small publishing company logo

Newsletter

Sign up to receive exciting news about our food and drink, craft, interiors, kids' and gift books

Email

First name

or dismiss
Tag Archives: healthy
  • Posted on March 9, 2017

    Chunky Baked Falafel Patties

    These patties are a great twist on the traditional falafel recipe. As they’re baked, they are healthier than their deep-fried cousins and serving them on toasted sourdough makes a great change from the traditional wraps. They’re perfect for lunches, snacks and even as a veggie option at a BBQ.

    Baked falafel patties

    Chunky Baked Falafel Patties

    1⁄2 large onion (about 60 g/2 oz.)

    2 garlic cloves

    320 g/2 cups cooked red kidney beans, well drained

    2 tablespoons toasted

    ground sesame seeds or ground flaxseeds

    1 tablespoon dark sesame oil (or pumpkin seed oil or olive oil)

    1 teaspoon salt

    2 tablespoons gram flour (chickpea/garbanzo bean flour)

    ¼ teaspoon bicarbonate of soda/baking soda

    serving suggestion

    Roasted Red Pepper and Mustard Sauce (see below)

    toasted sourdough

    rocket/arugula

    pickled vegetables of your choice

    baking sheet, lined with baking paper

    Makes 18 patties

     

    Preheat the oven to 180°C (350°F) Gas 4.

    In a food processor fitted with an ‘S’ blade, finely chop the onion and garlic. Mash the beans with a fork, leaving some chunks, then mix the beans with the chopped vegetables and all the other ingredients. The mix should resemble a thick cookie dough. Use a measuring spoon to scoop 18 flat, free-form patties onto the lined baking sheet.

    Bake in the preheated oven for 15–20 minutes, until dry enough to separate from the baking sheet without falling apart.

    These falafel patties are on the saltier side and I love them served on slices of freshly baked or just toasted sourdough bread with Roasted Red Pepper and Mustard Sauce, rocket/arugula and any type of pickled vegetables on the side. You can use cooked chickpeas/garbanzo beans instead of kidney beans for a more authentic falafel flavour, if you like.

    Roasted Red Peppers

    Roasted Red Pepper and Mustard Sauce

    The best variety of peppers to use for this yummy sauce are long, red pointed Romano peppers, but if you can’t find them you can use red (bell) peppers too. Roasting peppers deepens their flavour and gives a wonderful aroma, and goes well with any kind of falafel.

    1 kg/2 ¼ lbs. Romano peppers

    60 ml/ ¼ cup extra-virgin olive oil

    2 tablespoons smooth Dijon mustard

    4 garlic cloves, crushed

    apple cider vinegar, to taste

    chilli/chili powder or freshly ground black pepper (optional)

    sea salt, to taste

    baking sheet, lined with baking parchment

    Makes about 240 ml/1 cup

     

    Preheat the oven to 180°C (350°F) Gas 4.

    Wash and pat-dry the peppers, leaving them whole.

    Place the whole peppers on the baking sheet and roast in the preheated oven for 20–25 minutes, turning frequently until the entire pepper skin has turned black and blistery.

    Remove from the oven, put the peppers into an airtight container and let rest, tightly covered for long enough to build up the steam; about 15 minutes. This will make peeling the skin easier.

    Save all the liquid that leaks from the peppers while cooling, and the liquid coming out as you peel and deseed.

    Blend the peeled and deseeded peppers in a blender or food processor until smooth, adding the oil, collected juices, Dijon mustard, garlic, salt and a little vinegar. You can also add a little chilli/chili powder or black pepper, for extra heat. Add more pepper juice or oil to reach the desired consistency. Store in a tightly covered sterilized jar in the fridge and use within 1 month.

    These recipes are from Falafel Forever by Dunja Gulin, available here.

    Falafel Forever by Dunja Gulin

    Save

    Save

    Save

    Save

    Save


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, What's new, What's new and was tagged with savoury, recipe for the weekend, vegetarian, healthy, falafel

  • Posted on March 2, 2017

    Tofu Tacos

    These Tofu tacos are a perfect way to kick off veggie month. Although not strictly Mexican, tofu is very healthy and its unique texture adds another dimension to many dishes. It also combines very well with a bit of heat. Pico de Gallo is the perfect accompaniment to these tacos, but you could serve them with sour cream too, if you like.

    Tofu Tacos with tomato salsa

    Tofu Tacos

    400 g/14 oz. tofu

    ½ red onion

    1 red sweet/bell pepper

    1 yellow sweet/bell pepper

    2 garlic cloves

    1 fresh Jalapeño (or a couple of Thai green chillies for more heat)

    20 g/1 ½ tablespoons butter

    ½ teaspoon dried oregano

    ¼ teaspoon sea salt

    ¼ teaspoon ground white pepper

    8 x 15-cm/6-in. corn or flour tortillas

    TO SERVE

    Pico de Gallo (see below)

    SERVES 4

    First, prepare the ingredients. Cut the tofu into strips about 5 cm/ 2 inches long. Cut the onion and sweet/bell peppers into strips and thinly slice the garlic and Jalapeño.

    Melt the butter in a frying pan over high heat, then fry the tofu for about 5 minutes.

    Add the onion, sweet/bell peppers, garlic, oregano, salt and pepper and fry for 5 minutes. The tofu should be brown and a little crispy at the edges and the peppers should still have a little crunch.

    Stir in the chopped Jalapeño.

    Place a dry frying pan over high heat. Warm each tortilla for about 20–30 seconds on each side.

    TO SERVE

    Spoon the ingredients over the tortillas and serve with Pico de Gallo.

    Pico de gallo (fresh tomato salsa)

    When these fresh, simple ingredients are combined together, they produce a wonderful salsa bursting with flavour. Like other Mexican salsas, there are many variations, such as adding lime juice and fresh chillies.

    4 tomatoes

    ¼ onion

    1 medium bunch of coriander/cilantro

    ¼ teaspoon sea salt

    MAKES A BOWLFUL

    Finely chop the tomatoes, onion and coriander/cilantro and put in a bowl. Add the salt and mix well. Next time you make this mild salsa, adjust the proportions according to your taste.

     

    This recipe is from Real Mexican Food by Felipe Fuentes & Ben Fordham of Benito's Hat Mexican Kitchen, available here.

    Real Mexican Food by Benitos Hat

    Save

    Save

    Save

    Save

    Save

    Save

    Save


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, What's new, What's new and was tagged with savoury, recipe for the weekend, vegetarian, Mexican, healthy, tofu, tacos

  • Posted on February 23, 2017

    'Treat don't Cheat' Green Tea Coconut Chicken

    No need to call a takeaway this weekend, this green tea coconut chicken is a curry like no other! It’s perfect for a Friday night in, with the extra bonus that it is super good for you! Green tea is a powerful antioxidant, helping to protect the skin, boost energy levels and detoxify the body. It also adds a wonderful colour and flavour to this super simple dish.

    Coconut chicken recipe with matcha green tea

    Green Tea Coconut Chicken

    2 tablespoon coconut oil

    ½ cup finely chopped onion

    450g / 1 lb chicken breast pieces

    1 – 2 teaspoon matcha green tea powder, plus extra to serve

    1 tablespoon honey

    about 200ml / ¾ cup coconut milk

    a pinch of sea salt and white pepper

    steamed rice, to serve

    toasted flaked/slivered almonds, to serve

    SERVES 2

    Heat the coconut oil in a saucepan, over low-medium heat. Add the chopped onions and cook gently for 2-3 minutes until soft. Add the chicken and cook until they are white all over, then stir in the green tea powder, honey and coconut milk. Simmer gently for a further 7-8 minutes until the chicken is cooked all the way through. If you like more sauce, you can add a dash more coconut milk or a little water to slacken the mixture.

    Season the dish with salt and white pepper and serve, sprinkled with a little extra matcha green tea powder, on a bed of steamed rice with a sprinkle of toasted flaked / silvered almonds on top.

    This recipe is from Beauty Foods by Caroline Artiss, available here.

    Beauty Foods recipe book by Caroline Artiss

    Save

    Save

    Save


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with savoury, recipe for the weekend, healthy, curry, green tea, beauty foods, matcha

  • Posted on February 16, 2017

    'Treat don't Cheat' Beef and Oxtail Ragu

    It’s been so cold this week, all we want is some hearty, comforting food to keep us cosy, and this beef and oxtail ragù recipe ticks all the boxes. The rich sauce makes it a great winter warmer and serving it with spiralized sweet potato makes it the perfect guilt-free comfort food!

    beef ragu with spiralized sweet potato

    Beef and Oxtail Ragù with Spiralized Sweet Potato

     

    beef dripping, for cooking

    600 g/21 oz. oxtail (on the bone)

    600 g/21 oz. beef short rib arrowroot, to coat

    3 smoked garlic cloves, finely chopped

    2 carrots, finely diced

    1 large white onion, finely diced

    2 celery stalks/ribs, finely diced

    2 fresh rosemary sprigs

    2 bay leaves

    400 ml/1 ¾ cups chicken stock (or water)

    11/2 teaspoons wholegrain mustard

    3 tablespoons good-quality balsamic vinegar

    225 g/8 oz. baby plum tomatoes

    salt and black pepper, to season

    to serve

    2–3 large sweet potatoes

    chopped fresh parsley

    mixed green salad

    SERVES 4–6

     

    Set a large casserole dish over medium heat and add 1–2 tablespoons of beef dripping. Coat the meat in arrowroot and sprinkle with salt and pepper. Add the meat to the dish – any fatty bits need to take priority on the heat. Once the meat is coloured and sealed, remove from the pan.

    Put all the vegetables and herbs except the tomatoes in the dish and sauté for a few minutes. Return the meat to the pan, stir everything together, add the stock, mustard and balsamic, and cover with a lid. Simmer for 40 minutes.

    Remove the lid and stir everything together. Cover the dish with baking parchment, and simmer over low–medium heat for another 1–2 hours, stirring occasionally. If the ragù sauce is reducing too much, add a little water and put the lid over the baking parchment.

    Add the tomatoes for the last 30–40 minutes.

    The meat should fall apart and fall off the bone; the sauce should be reduced and thickened. Remove the bones from the dish and keep warm.

    Spiralize the sweet potato. Set a frying pan/skillet over medium heat and sauté the sweet potato with a little water for a few minutes until softened.

    Serve the sweet potato with the ragù, sprinkled with chopped fresh parsley, and a side salad.

     

    This recipe is from Perfectly Paleo by Rosa Rigby, available from Amazon UK and Amazon US, as well as other retailers and bookstores.

    Perfectly Paleo by Rosa Rigby

    Save

    Save

    Save


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, What's new, What's new and was tagged with winter warmer, savoury, recipe for the weekend, paleo, healthy

  • Posted on February 9, 2017

    'Treat don't Cheat' free-from Pancakes

    Pancakes for breakfast is one of the great weekend treats we don’t want to miss out on! So whether you’re an early riser, or enjoying a lazy brunch, this recipe is a great indulgent yet healthy option. It is gluten-free as well as dairy-free and given a nutritional boost with the addition of protein powder, making these pancakes an ideal start to the day for runners and gym bunnies everywhere! Serve with your choice of fresh fruit or chocolate chips.

    dairy-free and gluten-free pancakes

    Free-from protein pancakes

     

    6 tablespoons gluten-free plain/ all-purpose flour of choice

    1 scoop of protein powder of choice

    ½  tablespoon xylitol or stevia, or other granulated sweetener

    ½  teaspoon baking powder

    a pinch of salt

    1 small banana

    1 tablespoon non-dairy milk of choice

    1 teaspoon vanilla extract

    ½  teaspoon coconut oil

    berries of choice and maple syrup, or dark/bittersweet chocolate chips, to serve

    MAKES 3–4

     

    In a bowl, combine the flour, protein powder, sweetener, baking powder and salt.

    Separately, mash the banana until no lumps remain, then add the milk and vanilla extract.

    Mix the wet ingredients into the bowl of dry ingredients until well combined.

    Melt the coconut oil in a frying pan over medium heat so that it coats the bottom of the pan. Spoon a quarter of the pancake batter at a time into the pan, then flip the pancake over when you see it start to bubble. Cook until golden underneath.

    Remove the pancake from the pan and keep it warm while you make the remaining pancakes with the rest of the batter.

    Serve with berries and a touch of maple syrup for a healthy option, or dark/ bittersweet chocolate chips for a treat.

     

    This recipe is from Pancakes and Waffles by Hannah Miles, available on Amazon UK and Amazon US as well as bookstores and other retailers.

    Pancake and Waffle recipe book by Hannah Miles

    Save

    Save

    Save

    Save

    Save

    Save

    Save

    Save

    Save

    Save

    Save

    Save

    Save


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, US, What's new, What's new and was tagged with brunch, recipe for the weekend, Gluten-free, pancakes, healthy, dairy-free, protein

  • Posted on February 2, 2017

    'Treat Don't Cheat' Paleo Pizza

    This February we want to prove that eating healthy doesn’t have to mean missing out on the foods you love. Our recipe inspiration for this month is all about those favourite foods but with a little twist, so you can treat without cheating! This week…pizza! This paleo pizza has a base packed with good carbs and protein from a mixture of flours and almonds and is topped with olive tapenade, chicken and sun-dried tomatoes.

    Paleo Pizza

     

    80 g/ ½ cup arrowroot

    130 g/1 cup tapioca flour

    190 g/2 cups ground almonds

    1 tablespoon mixed dried herbs (or dried oregano)

    1 garlic clove

    salt and black pepper, to season

    pizza sauce

    1 red (bell) pepper, chopped

    5 medium tomatoes, halved

    3 garlic cloves

    ½ – 1 tablespoon dried oregano

    tapenade

    70 g/ ¾ cup pitted/stoned black olives

    70 g/ ¾ cup pitted/stoned green olives

    1–2 tablespoons capers, squeezed of excess liquid

    juice of ½ lemon

    2 big handfuls of fresh basil

    70 ml/5 tablespoons extra virgin olive oil

    toppings

    1 cooked chicken breast, sliced

    a small handful of sun-dried tomatoes, chopped

    ¼ – ½ green or yellow courgette/zucchini, shaved

    a handful of rocket/arugula

    fresh basil leaves, torn

    1 teaspoon dried oregano

    2 baking sheets lined with

    baking parchment, 1 brushed with olive oil

    a high-powered blender (I use a NutriBullet)

    pizza stone (optional)

    MAKES 1 30-CM/12-INCH PIZZA

     

    Begin by preparing the sauce. Preheat the oven to 180°C (350°F) Gas 4.

    Put the red (bell) pepper, tomatoes and garlic on the prepared baking sheet without oil, sprinkle with the oregano and season with salt and pepper. Bake in the preheated oven for 20 minutes. Remove the roast vegetables from the oven and transfer to the high-powered blender and blitz to a smooth purée.

    Meanwhile make the pizza base. Mix all the dry ingredients together in a large mixing bowl. Add 170 ml/ ¾ cup of water and bring the dough together to form a ball and put on the prepared baking sheet.

    If you have a pizza stone put it in the oven to warm up. Roll the dough into a thin 30-cm/12-inch round on the oiled baking sheet. Then once the sauce ingredients are cooked turn the oven up to 200°C (400°F) Gas 6.

    Bake the base on the pizza stone by shooting it into the top of the oven from the baking sheet, or on the baking sheet, for 20 minutes, or until golden. Remove the base from the oven but keep the heat on at 180°C (350°F) Gas 4. Rub with a peeled garlic clove to infuse it with flavour.

     

    This recipe is from Perfectly Paleo by Rosa Rigby, available here.

    Save

    Save

    Save

    Save

    Save

    Save

    Save

    Save


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, What's new, What's new and was tagged with savoury, recipe for the weekend, Pizza, paleo, healthy

  • Posted on January 12, 2017

    Vegan and Paleo friendly Vegetable Stir-Fry

    This fabulous vegetable stir-fry is a great, versatile dish, as you can easily mix and match your ingredients to suit everyone’s tastes. Packed full of colourful veg and served with a sweet and spicy sauce, this recipe is Vegan and Paleo friendly, but you could add king prawns or nuts for extra protein, or serve with noodles or rice on the side…it’s totally up to you!

    Vegetable Stir-Fry

    1 red and 1 green (bell) pepper, sliced into strips

    3 carrots, cut into ribbons

    150 g/5 oz. green beans, sliced

    100 g/5 oz. baby corn, roughly chopped (optional, omit if following strict Paleo diet)

    2 pak choi/bok choy, sliced lengthways

    coconut oil, for frying (optional)

    black sesame seeds, to garnish

    sesame oil, to drizzle

    stir-fry sauce

    ½ –1 teaspoon freshly grated ginger, to taste

    ½ –1 green chilli/chile, thinly sliced, to taste

    ½ red chilli/chile, thinly sliced

    1 garlic clove, finely chopped

    a small handful of jarred pea aubergines/eggplants, roughly chopped

    2 tablespoons pomegranate molasses

    2 tablespoons liquid coconut aminos

    freshly squeezed juice of 1 lime

    SERVES 4

    First prepare the stir-fry sauce. Mix all the ingredients together in a small bowl and set aside until ready to cook.

    The hard work in this dish is in the slicing of the vegetables. Prepare the ingredients as indicated, ensuring everything is sliced or chopped in a similar way to allow the ingredients to cook at the same time.

    Set a large wok or frying pan/skillet over high heat and add a little coconut oil or water. Add the vegetables and cook for 1–2 minutes until you have the desired crunch – I like my vegetables to be al dente but you can cook them for a little longer if you prefer.

    Tip half of the stir-fry sauce into the pan and toss to coat. Continue to cook for 1–2 minutes longer to release the flavours of the sauce into the dish, then remove the pan from the heat.

    Top the dish with black sesame seeds and drizzle with a little sesame oil. Serve immediately with the remaining stir-fry sauce on the side to pour over to taste.

    This recipe is from 'Perfectly Paleo' by Rosa Rigby, available here.

    Save

    Save

    Save

    Save

    Save


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, What's new, What's new and was tagged with january, vegan, savoury, recipe for the weekend, vegetarian, paleo, healthy

  • Posted on January 5, 2017

    Chickpea and Vegetable Curry for Veganuary

    If you're trying out Veganuary this year (going Vegan for January!) and you need some inspiration then look no further! This curry is very simple to make and you can change any of the vegetables to suit availability. As with all curries this one can be made in advance and left overnight for the flavours to deepen and intensify. Perfect for warming up those cold January evenings.

    Chickpea and Vegetable Curry

    3 tablespoons of vegetable oil

    2 garlic cloves, crushed

    2 red onions, chopped

    4cm fresh ginger, peeled and finely chopped

    1 tablespoon curry powder

    2 teaspoons ground coriander

    ½ teaspoon fenugreek

    ½ teaspoon crushed dried chillies

    410g canned chopped tomatoes

    800g potatoes, cut into 2.5cm pieces

    1 cauliflower, cut into florets

    800g canned chickpeas, drained and rinsed

    500g spinach, chopped

    250g okra, halved lengthways

    SERVES 12

    Heat the oil in a large saucepan, add the garlic, onion and ginger and cook over low heat for 10 minutes until softened. Add the curry powder, coriander, fenugreek and dried chillies, mix well and cook for a further 4 minutes.

    Add the tomatoes and 100ml of water, then add the potatoes cauliflower and chickpeas. Mix well and simmer for about 15 minutes, stirring frequently.

    Add the spinach and okra, mix well and simmer for a further 5 minutes. You  may need a little extra water at this final stage.

    This recipe is taken from Easy Vegetarian, available here.

    Save

    Save

    Save

    Save

    Save

    Save

    Save

    Save

    Save


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, What's new, What's new and was tagged with january, vegan, recipe for the weekend, vegetarian, healthy, curry

  • Posted on November 18, 2016

    Vegan Thanksgiving? No problem!

    Our colleagues in America are getting very excited for the holiday weekend, and here in the UK we’re getting excited because Thanksgiving means that Christmas is literally just around the corner! Today’s recipe is from our new book Perfectly Paleo by Rosa Rigby and would make a wonderful vegan main dish for the holiday period. We reckon it’s so tasty that if you make it for Thanksgiving everyone will be requesting it again for Christmas too!

    Winter Root Vegetable Gratin

    This is quite a hearty vegan meal, which is warming enough to serve straight from the pan and I actually really enjoy it served on its own or with some simple sautéed or steamed green veg on the side.

    1 tablespoon coconut butter

    1 heaped tablespoon each of chopped fresh parsley and rosemary

    leaves of 8 sprigs fresh thyme

    2 bay leaves

    2 celery stalks/ribs, finely diced

    1 onion, finely diced

    4–5 ladles Vegetable Stock

    250 g/9 oz. white turnip, thinly sliced

    250 g/9 oz. swede/rutabaga, peeled and thinly sliced

    250 g/9 oz. butternut squash, peeled and thinly sliced

    black pepper, to season

    toasted flaked/slivered

    almonds, to serve

    topping

    200 g/1¾ cup cashews, soaked in water

    ½ teaspoon salt

    freshly squeezed juice of ½ lemon

    ½ teaspoon mixed dried herbs (I use a dried Italian herb mix)

    a 1-litre/quart capacity casserole dish, greased with coconut butter

    a high-powered blender (I use a NutriBullet)

    SERVES 4–6

    Preheat the oven to 180°C (350°F) Gas 4.

    Put the coconut butter in a large saucepan over medium heat. Add the herbs, celery and onion, and sauté for a few minutes. Pour over the stock and cook for a little while longer.

    Layer the sliced root veg in the prepared casserole dish – I tend to mix and match the vegetables in a layer – and, between each layer, add a layer of the cooked onions and celery, removing the bay leaves. Pile the layers up high as the casserole shrinks as it cooks, season with black pepper and pour over the remaining stock – you may not need all the stock but there should be enough to steam through the veg, bearing in mind that it will evaporate during cooking.

    Put the dish on top of a baking sheet in case of spillages and bake in the preheated oven for 45 minutes, or until the veg is cooked.

    To make the topping, blend all the ingredients in a high-powered blender with 6 tablespoons of water. The mixture should be smooth. If it seems too thick add a little more water. It should have the consistency of a creamy white sauce or béchamel.

    Remove the casserole dish from the oven and spread the topping over the cooked vegetables. Return to the oven and bake for another 10 minutes, or until golden.

    Sprinkle with almonds immediately before serving.

    Perfectly Paleo by Rosa Rigby is available here. For more vegan recipes, click here.

    Enjoy!

    Save


    This post was posted in Featured, Recipes, UK, What's new and was tagged with christmas, vegan, savoury, vegetables, recipe for the weekend, vegetarian, butternut squash, Thanksgiving, healthy, 2016

  • Posted on November 11, 2016

    Vegan Baking!

    As November is World Vegan Month, we’ve decided that all our new recipes on this little blog will be vegan-friendly. Since, it’s cold and dark outside, we’ve also decided that we’re going to spend the weekend baking, and we don’t anyone to miss out! So, because it’s Friday and we’re feeling generous, here’s not one but two vegan recipes from our new book Brownies, Blondies & Traybakes. Enjoy!

    Cocoa Energy Bars

    Energy and protein bars are everywhere you look and it’s easy to understand why. They are the perfect snack for when you’re on the go and need to curb hunger pangs. These are made with unsweetened cocoa powder for a chocolate fix and almonds for added protein.

    75 g/½ cup sliced dried figs

    150 g/1½ cup rolled oats

    35 g/¼ cup oat flour

    25 g/⅓ cup chopped almonds

    120 g/1½ cups crisped rice cereal

    50 g/⅓ cup dark/bittersweet chocolate chips

    3 tablespoons brown sugar

    4 tablespoons cocoa powder

    50 g/¼ cup almond butter

    60 ml/¼ cup coconut oil

    115 g/⅓ cup brown rice syrup

    80 ml/⅓ cup almond milk

    1 teaspoon vanilla extract

    an 18 x 28-cm/7 x 11-inch baking pan, greased and lined with baking parchment

    Makes 12

    Preheat the oven to 180°C (350°F) Gas 4.

    Pulse the figs and oats together in a food processor and transfer the mixture to a large mixing bowl. Add the flour, almonds, crisped rice cereal, chocolate chips, sugar and cocoa powder and mix well. Set aside.

    Melt the almond butter, coconut oil, rice syrup, almond milk and vanilla in a small pan set over a medium heat. Pour over the oat mixture and mix well so all the ingredients are well-coated.

    Pour the bar mixture into the prepared baking pan and bake in the preheated oven for 30 minutes. Remove from the oven and set aside to cool completely before cutting into equal bars.

    Ginger Cashew Granola Bars

    Shortcuts are always handy when cooking around a busy schedule. Because the granola is pre-made here, this tasty tray requires only assembly, and a bit of patience while the bars stick together!

    200 g/1¾ cups plain store-bought granola

    60 g/½ cup well-chopped cashews

    40 g/¼ cup well-chopped crystallized ginger

    80 g/1 cup crisped rice cereal

    50 g/¼ cup almond butter

    115 g/⅓ cup brown rice syrup

    1 tablespoon vegetable oil

    a 20-cm/8-inch square baking pan, greased and lined with baking parchment

    Makes 12

    Mix the granola, cashews, ginger and crisped rice cereal together in a large mixing bowl. Add the almond butter, rice syrup and oil and mix well so everything is well-coated.

    Press the sticky batter into the pan and put in the refrigerator to set for at least 3 hours. Remove and cut into bars before serving.

    Variation: Candied citrus peel is a great alternative to crystallized ginger in this recipe and gives the bars a tropical burst of tangy citrus flavour.

    Brownies, Blondies & Traybakes is available here.

    Save


    This post was posted in Featured, News, Recipes, UK, What's new and was tagged with vegan, baking, chocolate, recipe for the weekend, vegetarian, quick, sweet, healthy, 2016

Items 1 to 10 of 49 total

Page:
  1. 1
  2. 2
  3. 3
  4. 4
  5. 5