Month: February 2022

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Peanut Butter Cookie Dough Slice

Ingredients
For the Base:
▪️1/2 cup Peanut Butter
▪️1/4 cup Maple Syrup
▪️2 tbs Coconut Oil
▪️1 1/4 cup Lupin Flour
▪️1/4 cup Almond Meal

For the Top:
▪️150g Dark Chocolate
▪️2 tbs Peanut Butter

Method

1. Add peanut butter, maple syrup and coconut oil to a bowl and microwave for 30 seconds. Stir until smooth.
2. Add remaining ingredients and stir until a thick dough is formed.
3. Press into a lined baking tin and set aside in the fridge.
4. Melt dark chocolate with peanut butter and pour over the top of cookie dough.
5. Put back in the fridge to set before slicing.
*store in the fridge for up to 5 days.

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Edamame Dip Salad

Ingredients
Edamame & chickpea dip

  • 100g frozen shelled edamame
  • 400g tin chickpeas
  • 50ml olive oil
  • 50ml milk
  • 1 tablespoon peanut or almond butter
  • 1 tablespoon tahini
  • 1 small clove of garlic
  • pinch of salt
    Salad
  • Handful of spinach leaves
  • Chopped cherry tomatoes
  • Blend of quinoa and lupin crumb
  • Chopped red onion
  • Lime
  • Dressing of maple syrup, tamari sauce, olive oil

Method

  1. For the dip: defrost the edamame by placing in a small bowl and cover in boiling water, leave until softened for 3-5 minutes. Drain and discard the water.
    Add the edamame to a high-speed food processor or blender with all the remaining ingredients (you may need a splash more liquid if you’re using a blender), blend until smooth and creamy. Season to taste. Store in an airtight container in the fridge for up to 1 week.
  2. Place all salad ingredients in a bowl with a dollop of dip and drizzle dressing over.