Pecan, Toffee and Oatmeal Dark Chocolate Chunk Bars

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
    1. Preheat the oven to 160°C FF. Grease and line a 20cm square baking tin.
    2. 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.
    3. Fold in melted white chocolate and ¾ cup chopped pecans and stir to evenly combine.
    4. 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.
    5. 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.

Stuffed Mushrooms With Almond Feta (https://www.onegreenplanet)

June 25, 2022 / Lyn Jones / 0 Comments

These make a great starter or party snack, but they can also be paired with a big green salad for a filling plant-based meal. A mix of veggies, oats & herbs make up the flavourful stuffing.
Top it off with some almond feta and you’ve got one delicious meal!

serves 4

Ingredients

For the Stuffed Mushrooms:

  • 12 small brown mushrooms
  • 1 tablespoon coconut oil
  • 1/2 sweet onion, finely chopped
  • 2 cloves of garlic minced
  • 1/2 teaspoon sea salt
  • Fresh ground pepper to taste
  • 2 tomatoes chopped
  • 1 cup of spinach chopped
  • 1/4 cup gluten-free oats
  • 2 Tabs water
  • 1 Tab oregano
  • 1 Tab coconut aminos

For the Almond Feta:

  • 1 cup almond pulp leftover from homemade almond milk
  • 1/4 cup filtered water
  • 4 Tabs lemon juice – DON’T ovedo
  • 3-4 tablespoons extra virgin olive oil, cold pressed
  • 1 clove of garlic
  • 1 teaspoon sea salt
  • 1 teaspoon dried oregano or thyme (optional)

Preparation

To Make the Mushrooms:

  1. Preheat the oven to 200 degrees C. Line a baking sheet with a parchment paper.
  2. Gently wash, remove stems from mushrooms. Carefully carve out a portion of the inside of the mushroom just enough to make room for stuffing.
  3. Put mushrooms, smooth side on top, on a prepared baking sheet. Cook for 5 minutes.

To Make the Stuffing:

  1. In a small skillet, warm coconut oil & saute onions for 3 minutes, adding water if necessary.
  2. Add garlic, salt & pepper and continue to cook for 2 more minutes.
  3. By now the mushroom caps should be ready to come out of the oven. Remove them from the oven, let cool a little bit. Flip the mushrooms, hollow side on top.
  4. Add tomatoes, spinach, oats & water to onion mixture – mix well, cook for 5 minutes.
  5. Finally mix in oregano & coconut aminos. Turn off heat.
  6. Spoon 2 Tabs filling into each mushroom cap, packing it as tightly as possible.
    Bake 10 mins, until mushroom is tender to touch & fillings are lightly browned.

To Make the Feta:

  1. Put everything into a food processor (messy to clean up) and blend until smooth.
  2. Top each mushroom with a teaspoon of feta (or cook them after adding).
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