October 28, 2023 / Lyn Jones / 0 Comments
(from Aldi Dessert recipes) Makes: 8 large pieces
Ingredients
- 1 cup pecan nuts, split into quarter cup and 3 quarter cups
- ¾ cup salted butter, melted & cooled (or add extra salt if using unsalted)
- 2 eggs, beaten
- 1 cup rolled oats
- 1 cup plain flour
- 2 tsp BP
1 cup brown sugar
- ½ cup white chocolate melts, melted
- ⅓ cup dark chocolate melts
- Preheat the oven to 160°C FF. Grease and line a 20cm square baking tin.
- Roughly chop pecans, set aside. Place sugar, flour, oats & BP into large mixing bowl. Stir, mix in the melted butter and beaten eggs with wooden spoon.
- Fold in melted white chocolate and ¾ cup chopped pecans and stir to evenly combine.
- Pour into prepared tin, sprinkle with remaining pecans. Bake 30 minutes or until cooked through. Remove from oven and leave to cool slightly for 10 minutes.
- Meanwhile, melt the dark chocolate. Transfer slice to a cooling rack and spoon over the melted dark chocolate. Allow to cool then cut into 8 pieces.
Note: You can drizzle the chocolate across the top of the slice with a spoon – in a lined pattern or simply pour the chocolate over the top and smooth it with a palette knife.
Tip: For a less sweet version, you can swap the white chocolate for more dark chocolate.
May 8, 2023 / Lyn Jones / 0 Comments
((https://runningonrealfood.com/seed-bread/print/27660/)
This delicious, hearty, dense seed loaf is packed with fiber, protein and healthy fats.
It is low-carb with a nutty, earthy flavour and chewy texture
INGREDIENTS
1 cup (150 g) raw sunflower seeds
1/2 cup (80 g) pepitas (raw pumpkin seeds)
1/2 cup (approx. 70 g) mixed seeds of choice (choose from hemp seeds, more raw pumpkin seeds (pepitas) and sesame seeds)
1/4 cup (30 g) ground flaxseed
1/4 cup (45 g) chia seeds
1/4 cup (45 g) psyllium husk powder – this is the binder for the bread! (double if just husks)
1/2 tsp sea salt
1/2 tsp powdered stevia or 10-20 drops liquid stevia (optional but recommended, see notes for alternatives)
1/4 cup (60 g) Tahini
1.25 cup water (295 mL)
INSTRUCTIONS
1. Preheat the oven to 190 C FF. Line loaf pan (8.5 x 4.5 x 2.5 in) with parchment paper (with ends sticking out over the sides so you can lift it out of the pan).
2. All into a large mixing bowl except the tahini & water – stir to combine. Add tahini & water, stir into a thick, doughy paste.
3. Place into a lined loaf pan – spread evenly/press with hands into pan until flat. Bake 50 mins.
If you tap the loaf and it sounds hollow, it’s done. If not, return to the oven for a little longer.
4. Remove from oven. Let sit 2 mins then use parchment paper to lift the loaf out of the pan. (You may need to run a knife along the edges that don’t have parchment paper covering them).
5. Let cool on a cooling rack for 15 minutes before slicing into 12-14 slices. Store in an airtight container the fridge for up to 1 week or freezer for up to 3 months.
6. It will keep in the fridge for 1 week or can be frozen for up to 3 months. It is perfect for toasting!
NOTES
A mix of finely chopped nuts – almonds, walnuts, hazelnuts or pecans can replace up to 1 cup of the seeds. Made with walnuts is delicious too!
The stevia is optional but I find a hint of sweetness really improves the final taste. Alternatives include monk fruit sweetener to keep it sugar-free, otherwise maple syrup or coconut sugar.