recipe*

Healthy School Nut Bars - 100% Organic wholesome ingredients ✔️✔️✔️

Easy to prepare and you will never go back to buying packaged ones I promise! So this is one of a few recipes I am creating at the moment.

Recipe posted on my Facebook page tonight as the blog is currently undergoing minor changes & improvements.

#organic #organicfood #organicblogger #veganfoodshare #plantbased #nutrition #makeitdelicious #huffpostgram #feedfeed #gloobyfood #glutenfree #dairyfree #nomnom #cleantreats #cleaneating #healthyeating #dessert #healthysnacks #recipeoftheday #foodpics #foodforfoodies #foodphotography #fortheloveoffood #bestoftheday #melbournefood #foodstagram #foodshouldtastegood #socialfeeds #melbournemade #forthemakers

Check out this new sweet and slightly salty raw vegan slice I whipped up for the #Pipcorn recipe contest!! This is bursting with caramely chocolatey flavor with the lovely addition of @pipsnacks kettle and sea salt popcorn! The first place winner will receive a $250 dollar gift card. Give their page a visit to see all the details on how you can win this contest! If I were you, I would head over as soon as possible because this popcorn is so good! Plus, it is vegan and healthy! Perfect snack or addition to any meal!

Vegan Carob Kettle Corn Slice:
Base:
½ cup macadamia nuts
1 cup almonds
13 medijool dates
Splash of vanilla extract
Dash of cinnamon

Blend in a high speed blender, press in a pan and top with crushed @pipsnacks kettle corn. Place in freezer while making filling.

Filling:
15 medijool dates
Tbsp carob powder
1 ½ tbsp almond milk
1 ½ tbsp coconut oil
¼ tsp pink Himalayan salt

Blend in a high speed blender, spreed on top of base and place in freezer for 2 ½ hours.

Peanut butter carob topping:
1 ½ tbsp melted coconut oil
2 heaping tbsp carob
¼ cup peanut butter
1 tbsp coconut sugar

Mix in a small bowl then pie over the filling. Immediately, top with the kettle corn and the sea salt corn as well as some goji berries or nuts if you like.

Freeze for 9 hours or overnight. Store in freezer.

#ReciPIP #Pipcorn #recipeoftheday #homemade #eeeeeats

#RecipeFriday—Sticky Gingerbread from Home Baked by Yvette van Boven

The batter for this gingerbread is almost liquid, and you’ll probably think it’s going all wrong, but it’s perfectly fine! Because the batter is so wet, the consistency of the breakfast bread becomes so soft and sticky. Ah, insanely, addictively delicious. My mother used to always serve us a slice of gingerbread, thickly covered with salted butter, and a cup of tea when we got home from school. Yes…this tastes like the good old days.

FOR 1 loaf
PREP 25 min.
BAKE 50 min.

wheat-free
refined sugar–free option

  • 2 cups plus 2 tbsp (250 g) light spelt flour
  • 2 tsp baking powder
  • 1 tsp sea salt
  • 1 tsp ground ginger
  • 2 tsp cinnamon
  • 1 tsp ground allspice
  • 7 tbsp (100 g) cold butter, cubed
  • ½ cup (100 g) chopped candied ginger
  • ¼ cup (50 g) chopped candied orange or candied lemon peel
  • 1¼ cups (300 ml) milk
  • scant ½ cup (100 g) packed light or dark brown sugar (or ideally: palm sugar)
  • ¾ cup plus 1 tbsp (200 ml) agave or maple syrup
  • 2 eggs

Preheat the oven to 350°F (180°C). Butter a 1½ qt. (1.5-L) loaf pan, line it with parchment paper cut to fit, and butter the parchment paper.

Combine the flour, baking powder, salt, and spices and rub in the butter until it looks like fine bread crumbs. Add the candied ginger and orange pieces and mix well.

In a saucepan, warm up the milk, brown sugar, and syrup over low heat and stir until the sugar has dissolved. Add to the flour mixture and stir until everything just about comes together— don’t stir too long!

One by one, beat the eggs and pour on top. Stir them in with the batter so that everything is smooth. Pour the batter into the prepared pan.

Bake the cake for 50 minutes, or until a skewer inserted into the middle comes out clean.

Let the cake cool for 5 minutes and gently invert onto a rack. Let cool completely.

For more information on Home Baked, click here