Browsed by
Tag: snack

Sugarfree Pecan Hazelnut Biscuits

Sugarfree Pecan Hazelnut Biscuits

Ok so Im on a sugardetox. Did you ever try that? Its not that tough at all. Maybe because I dont eat much refined sugar anyway but I was told Ill have a crash about 10 days into it…and I havent yet. Ive been doing it for about 12 days now so we will see right?

Anyway the toughest thing about it is that you cant have fruit and you cant have dried fruit. But because most my desserts have dates in them I thought it wasnt great, so I had to come up with a biscuit that has no dates in it and here it is.

It is absolutely delicious and totally sugarfree (except the naturally occuring sugars in nuts) and just the right thing for a midday snack.

I hope you like them and if you do make them please tag me on Instagram Id love to see your creations.

Print Recipe
Sugarfree pecan hazelnut biscuits
Delicious sugarfree protein biccies
Course Snack
Servings
biscuits
Ingredients
Course Snack
Servings
biscuits
Ingredients
Instructions
  1. Place the first seven ingrediets in a food processor and blend until combined and sticky. Refrigerate until firm.
  2. While the cookie dough is firming up, blend the remaining ingredients in a food processor until very creamy. Also refrigerate. It has to be frm enough to pipe but not too firm.
  3. Now roll the dough between two sheets of cling film, it will be hard to roll out and will crumble. Get a cookie cutter and cut an even amount of biscuits.
  4. Remove the beetroot filling from the fridge and pipe onto half of the biscuits leaving a bit of an edge. Place the other half of the biscuits on top and press gently down.
  5. Warning you will have some filling left but hey you can always spread it on toast and have pink toast right. These will ot keep for long, maybe 4-5 days as the filling will go sour. So enjoy within that time.
Share this Recipe

 

 

Pecan Tahini Fudge Bars

Pecan Tahini Fudge Bars

So its nearly Christmas and while I am writing this my mulled wine is slowly heating up on the stove.Youd think Id be sharing a lovely Christmassy treat with you now but I am not. I have been so busy with all sorts of things including getting my kitchen fixed up that I havent created anything Christmassy! How terrible is that?

I know I know really terrible. And you know what Ill try my best but I cannot guarantee anything will come out of my kitchen before next weekend, because tomorrow I am off for my Christmas party and then off to Paris for two days. My kitchen is still under construction….but as I said Ill try my best.

SO for now youll have to make do with these absolutely delicious Pecan Tahini caramel bars.

I really hope you like them and if you remake them, please tag me on IG. I would looove that.

Print Recipe
Pecan Tahini Fudge Slices
Course Dessert
Servings
Ingredients
Course Dessert
Servings
Ingredients
Instructions
  1. For the nut layer process the first 3 ingredients in a food processor until crumbly and sticky
  2. Layer the 100g pecans on top and refigerate
  3. Now make the fudge by placing the last three ingredients in a pot and heat gently stirring all te time until the mixture gets well combined and sticky and slowly starts to crumble and separate.
  4. Take of the heat and drain off the excess oil (btw I use that oil which is now sweet to fry pancakes). Make sure you to cool down the mixture and give it a good squeeze to drain all the oil out of it.
  5. Spread on the nut mixture and refrigerate until set.
  6. Enjoy
Share this Recipe

Shop similar items

Vegan Twix Bars

Vegan Twix Bars

Before I went vegan a little over a year ago I was a vegetarian. I didn’t really cook a lot and most days I was starving after work so Id stuff myself with cheese sandwiches because it was quick and because it was filling. As you might have noticed I have a very sweet tooth and when I was a vegetarian I was also consuming a huuuge amount of chocolate bars. Lets say I wasn’t a healthy vegetarian. My cholesterol level was through the roof and I wasn’t feeling great at all. So then I went vegan and all that changed except my love for chocolate bars. Only shortly after I went vegan I went to do the food shop and for some reason I remember being really stressed and angry and all of a sudden I was at the checkout eyeing up some twix bars. I was very very close to buying one and eating it right there in the shop. But I resisted I remember why I went vegan and I knew Id feel so bad after so I walked out.

You might think I went home and made my own vegan twix bars but I didn’t. My craving has passed and I was ok again. Only months and monthS later I thought I’m sure a vegan twix isn’t too hard to make and off I went to the kitchen. I made my first vegan twix and it wasn’t too bad except the shortcrust biscuit wasn’t great.

So I tried again and this time I think its delicious.

Heres my vegan twix bar. Let me know what you think and if you try it let me know on Instagram by tagging me or leaving a comment here.

Vegan Twix Bars
Serves 4
For the short crust biscuit
  1. 1/6 cup almond flour
  2. 1/6 cup coconut flour
  3. 1/3 cup brown soft sugar
  4. 1 tbsp. vegan margarine
  5. 1/2 vanilla pod scraped out
For the Caramel
  1. 1/4 cup Tahini
  2. 1/4 cup maple syrup
  3. 1/4 cup coconut oil
For the chocolate
  1. 1/8 cup coconut oil
  2. 1/8 cup cacao butter
  3. 1/4 cup cocoa powder
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
For the shortcrust
  1. Preheat the oven to 180C degrees.
  2. Combine the dry ingredients and mix in the margarine with your fingers until you have a dough ball, not sticky and not crumbly.
  3. Line a 6X4' tin with parchment paper and press the dough into it. It will be a thin layer
  4. bake in the over for about 10-12 minutes
For the Caramel
  1. Pour all ingredients into a saucepan and bring to the boil.
  2. Simmer for about 5 minutes on a low heat whisking constanty.
  3. Take off the heat and it should start to thicken up, let it cool
  4. Cut into 4 bars.
For the chocolate
  1. Melt all ingredients in a saucepan without bringing to a boil. Coat the bars in chocolate and let them cool in the fridge until chocolate is set.
Print
http://the-vegantwins-plantry.com/
Hazelnut Pumpkin Seeds Date Bar

Hazelnut Pumpkin Seeds Date Bar

 

Who doesn’t love breakfast bars, right?

They’re small and handy and if you have no time for breakfast in the morning just throw one in your bag and have it with your coffee or tea on the way to work, school, anywhere really. But are they good for you? With the huge amount of different bars on the market its hard to chose the right bar. They are all being marketed as really good for you with loads of fruit and nuts and cereal. But have you checked the ingredients list? First of all its usually a really long list and then one of the first ingredients listed is usually sugar.
 
SO they are full of sugar. Most of them anyway.
And while I have also been guilty of buying them because they are so nice with your morning caffeine fix I think there is a better solution and it doesn’t involve much work!
 
WIN WIN right?
 
So let me introduce you to the three ingredient breakfast bar. Or elevenses bar or anytime you want a snack bar really.
I try to make loads of them and keep them handy to bring to work or feed my kiddies with their plant milk when they’re that bit peckish.
 
I hope you’ll like them as much as I do.
Print Recipe
Hazelnut, Pumpkin seed & Date Breakfast Bars
Delicious healthy nutty bars, ideal for elevensies
Servings
bars
Ingredients
Servings
bars
Ingredients
Instructions
  1. Chop all the ingredients with a sharp knive until they are very small. I usually do this because I like my bars chunky. You can also throw them into a food processor and process until you get a sticky mass that can be rolled out. If it is too crumbly add a drop of water. Really only a drop until all the ingredients come together.
  2. Roll out into a square about 1cm high, obviously you can make thicker bars but then you will have less bars.
  3. Cut into bars
Share this Recipe