Marinated goat cheese is the perfect topping to spread over crackers
or toasted bread. This version combines tangy lemon with fresh herbs and
black peppercorns that infuse the rich and creamy goat cheese with
flavor. It is ready to serve after marinating for 12 hours. Take a jar
and a baguette to share with friends at your next brunch or potluck.
SERVINGS: 4 to 5
TIME TO TABLE: 10 minutes prep, 12 hours marinating.
INGREDIENTS: 4 slices of Paramount Citrus lemon 4 sprigs of fresh chives 3 sprigs fresh thyme 2 sprigs fresh rosemary 1 teaspoon black peppercorns 1, 5-oz. log goat cheese, cut into 5 slices 1 to 1 ½ cups olive oil
1. Place 3 slices of lemon, 2 sprigs of chives and thyme, and one
sprig of rosemary in the bottom of a 16 to 20 oz. jar. Add the
2. Layer the goat cheese slices in the jar and add the remaining sprigs of chives, thyme, rosemary, and the slice of lemon.
3. Pour in the olive oil to fill the jar and cover the goat cheese.
Seal the jar and place in the refrigerator. Let marinade for 30 minutes
to 2 hours before serving. If the olive oil becomes thick, let the jar
come back to room temperature before serving.
This cookbook has become very near and dear to my heart and has been part of my life for the past few months. While designing merch to go along with this book, I have learned so much about vegan and gluten-free living.
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Ingredients: 1 cup of GF oat flour (this can be made by blending oats with a food processor) 1 cup of GF oats 2 tbsp maple syrup 2/3 cups shredded coconut 2/3 cups of coconut sugar ¼ cup coconut oil
Method: 1. Preheat oven to 160°C. I find using muffin trays for the cookies great to keep mixture separated and mould cookies into a round shape whilst baking. Cover tray with a thin layer of coconut oil. (Alternatively you can line 2 baking trays with baking paper and coconut oil.) 2. Combine oats, oat flour, coconut sugar and coconut in a bowl & mix. 3. Place coconut oil, maple syrup and 2 tablespoons cold water in a saucepan over medium heat. Stir for 2 minutes or until melted. Stir warm mixture into the dry oat mixture. 4. Roll level tablespoons of mixture into balls. Place either on trays, 5cm apart or in muffin tray. Flatten slightly. Bake for 10 to 12 minutes or until light golden. 5. Transfer to a wire rack to cool. Serve.