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:
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.
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.
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
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.
The KOOL KAT from page 27 of Kahuna Kevin’s Tiki Cocktails Vol. III, a wonderfully delicious & potent Rhum Agricole cocktail made with 21 ingredients. This variant was made using extremely rare Plantation Guadeloupe Limited Edition Rhum. Outstanding!!!
If you love Tiki drinks be sure to snag my books for a combined 136 completely unique cocktails: www.KahunaKevin.com