Vegan oat cookies

January 14, 2021 / Lyn Jones / 0 Comments

Makes 20 cookies

Ingredients

  • 2 tbs flax seeds
  • 3 tbs water
  • 1/4 (60g) cup coconut oil
  • 1/2 cup peanut butter
  • 1/2 cup coconut sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon bicarb soda
  • 1/2 teaspoons baking powder
  • Pinch of sea salt
  • 1 cup oats
  • 1/2 cup desiccated coconut
  • 1/2 cup brown rice flour

For a full batch of…

Oat sultana: add 3/4 cup sultanas to the mix

Oat chocolate: add 3/4 cup vegan choc chips or cacao nibs

Oat banana: slice 1 small banana into 20 pieces to add to top
Oat apricot & almond slivers

Method

1. Preheat oven to 180C and line a large tray with baking paper.

2. In a small bowl combine the flax seeds with the water and whisk to combine. Set aside to gel for 10 minutes.

3. In a large mixing bowl whisk together the coconut oil and peanut butter. Then mix in the flax seed gel. Next add in the coconut sugar, vanilla, bicarb soda, baking powder and a pinch of sea salt. Stir well to combine.

4. Pour in the oats, coconut and brown rice flour and stir together.

5. Finally add in the sultanas or choc chips. You may need to use your hands to knead the mixture together.

6. Form tablespoon sized balls and place them on the baking tray before gently pressing them down with the back of a fork. If making Oat Banana press small pieces into the top of the cookie at this stage.

7. Bake in the preheated oven for 12-14 minutes until golden. Allow to cool completely on the tray before enjoying with a cuppa.

 

Thai Inspired Pumpkin Peanut Soup

September 17, 2020 / Lyn Jones / 0 Comments

Rich velvet-y soup chock full of vitamins from the pumpkin, with the surprising touch of peanuts, ginger and a kick of red pepper.        Servings: 4

Ingredients

    • 1/2 medium onion, chopped fine
      Celery – medium bunch chopped
      Scallions – small bunch chopped (use spring onion)
      3 cups low sodium vegetable stock
      15oz can of solid pack pumpkin
      • 1 Tbsp olive oil
      4 Tbsp Peanut Butter brand Thai Ginger and Red Pepper chunky style peanut butter
Sweat down onions, celery and scallions in a small amount of olive oil
Add 3 cups of vegetable stock, bring to a boil
Add 1 can of pumpkin (plain pumpkin, not pie-seasoned pumpkin)

Stir well to incorporate the pumpkin
Process the pumpkin-vegetable soup in a blender to a smooth consistency
Return the soup to the stove
Stir in 4 Tbsp of flavoured peanut butter.

NOTES: You can add plain chunky peanut butter, natural preferrably.
Add some grated ginger and red pepper and roasted garlic to spice up the soup to your taste.
I’ll serve this with toasted slices of polenta on top, sprinkled with smoky paprika.
Stir in fat-free sour cream or greek yogurt before serving to make it extra-rich

I couldn’t find Thai PB so I used regular,some chopped peanuts & some ground ginger – fantastic!

Absolutely delicious served with rice. I used:
pumpkin pie filling
lime-to counteract sweetness
carrots
crunchy peanut butter
thai seasoning
ginger
curry
pepper flakes
garlic
onion
water

LOVED this! I made a lot of adjustments…more peanut butter, added some garlic powder, ground ginger, red pepper flakes (we couldn’t find the flavored PB), lime juice, and some Greek yogurt on top. Served it with a little crusty bread and it was just perfect!

I used fresh pumpkin and chili peppers and regular peanut butter. Good the day you make it, fantastic the next day after the flavors blend. What a treat!!

 

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