Vanilla Caramel Popcorn

WEF_Ep19_Vanilla caramel popcorn

Ingredients

¼ cup PureHarvest Olive Oil

¾ cup popcorn kernels

¾ – 1 cup PureHarvest Rice Malt Syrup

2 tablespoons butter or coconut oil

2 teaspoons vanilla extract

1 ½ cups roasted nuts (we used pecans, almonds and cashews)

Pinch baking soda

Salt to taste

Method

  1. Pop the mixed nuts on a tray and put into a 160°C oven to roast. They should take around 10 minutes.
  2. While the nuts are roasting it’s time to make the popcorn. If you have a popcorn machine feel free to use it (just follow the instructions). Otherwise making the perfect popcorn on the stove is really simple. Heat the olive oil in a heavy based pot. Pour in the popcorn kernels into the pot and place the lid on. Once you hear the kernels begin to pop, give the saucepan a shake, this helps the kernels from sticking to the bottom on the pot. As soon as the popcorn stops popping, or the popping becomes quiet, remove from the stove and pour into a large bowl, and set aside.
  3. Check the nuts in the oven. You want them to be lightly browned. Once ready remove from the oven and add to the popcorn.
  4. Now it’s time to make the vanilla caramel. Place the rice malt, butter and vanilla into a small saucepan and bring to the boil, stirring continuously. Pop in a pinch of baking powder. Once the mixture is frothing remove from the heat and pour over the popcorn and nuts. Give it a good stir to ensure all the popcorn and nuts are evenly coated with the caramel.
  5. Place the mixture on the baking tray and pop into the oven for 5-10 minutes.
  6. Allow the popcorn to cool slightly before breaking it up and popping it into a bowl.
  7. This popcorn is great for movie nights at home, a delicious snack and also great for kids’ birthday parties. It’s cane sugar free and is a great alternative to your store bought popcorn.

Grilled Banana Crumble with Coconut & Lime Custard

WEF_Ep23_TABLE OF PLENTY_Grilled  with Coconut and Lime Custard

Recipe by Dani Venn

Serves: 4

Prep Time: 20 minutes

Cook Time: 20 minutes

Ingredients

Custard

400mls coconut milk, stirred well

1 lime, zest finely grated

1 tablespoon coconut nectar (see note)

3 free range egg yolks

1 teaspoon tapioca / arrowroot flour

 

3 – 4 bananas, sliced 5cm thick on the side

1 lime, juice only

2 teaspoons coconut nectar

 

Method

Preheat fan-forced oven to 180 degrees on grill with fan on setting.

To make custard place coconut milk, lime zest and coconut nectar in saucepan over low heat, stir well to combine and heat up until just below simmering point.

Whisk egg yolks and flour together in mixing bowl, when coconut milk mixture is hot, add a little to egg yolks then whisk, then add remaining coconut milk mixture, whisk together well, then put mixture back into saucepan over low heat and stir with flexible spatula for about 5 mins until mixture is thickened. Turn off heat and set aside.

Meanwhile, add bananas to ceramic baking dish. Mix together lime juice and coconut nectar and pour glaze over bananas ensuring they are well coated. Place bananas in oven for 5 minutes, then remove and baste bananas in glaze, cook for a further 5 minutes, remove from oven, top with Table of Plenty Banana or Gingerbread Clusters, heat in oven for a further 2 minutes, remove from oven.

Serve crumble with warm custard and extra lime zest.

Notes

  • Coconut nectar is preferred for this recipe however if you can not source maple syrup is a good alternative

Vegan Sweet Potatoes Brownies with Salted Peanut Butter Ice Cream

WEF_Ep21_Mayvers_Vegan_Sweet Potatoe Brownies

Recipe by Dani Venn

Serves: 10

Prep Time: 15 minutes

Cook Time: 25 minutes, plus freezing overnight

Ingredients

Brownie

2 sweet potatoes, cut into 5cm rounds

1 cup tightly packed medjool dates, seeds removed (approx. 20 dates)

1 cup almond or hazelnut meal

½ cup raw cacao

½ cup arrowroot flour

1 cup Mayver’s Dark Chocolate Super Spread

¼ cup coconut nectar or maple syrup

Ice Cream

2 large bananas, cut into 5cm chunks (see tips)

1/3 cup smooth Mayver’s peanut butter

Pinch of sea salt flakes, (optional)

Method

  1. Line a 30 x 20cm baking tray with baking paper, preheat fan-forced oven to 180 degrees
  2. Place sweet potato in a large steamer for 20 minutes or until very soft, remove from steamer and place in high powered food processor along with dates. Process on high until completely combined and mixture is smooth.
  3. Add almond meal, cacao, flour, Mayver’s Dark Chocolate Superfood Spread and coconut nectar to blender and process mixture until smooth and well combined.
  4. Add mixture to baking tray and smooth out surface. Place in oven and bake for 20  – 25 minutes. When cooked, remove from oven and allow to cool slightly before cutting into squares.
  5. To make ice cream place frozen banana into high-powered food processor, blend on high until smooth and creamy. Add peanut butter and process till combined. Taste and add salt flakes if needed. Best served as soon as it is made.
  6. Serve brownie whilst still warm with a scoop of ice cream

Tips

  •   Do not peel sweet potato to retain extra nutrients
  •   You can find medjool dates in the fresh food section of your supermarket, if you can not source fresh dates, you can use dried however they may need to be soaked in warm water prior to use.
  •  Brownie should be still soft and fudgy when removing from oven although look for a slightly hardened surface to know its cooked through.
  •   To freeze banana place on baking tray and place in freezer overnight to become frozen.
  •   Store brownie in an air-tight container
  •   Ice cream best eaten when made, or keep in the freezer in small portions that can easily be re-blended before serving. Eg: Store in flexible moulds in small containers lined with baking paper.

Peanut Butter Chocolate Cups

WEF_Ep23_COPHA_Peanut Butter Chocolate Cups

Recipe by Dani Venn

Makes: Approx 30

Ingredients

Base

250g Butternut Snap biscuits

½ cup melted copha

Ganache

75g copha

250g dark chocolate, finely chopped

1 cup smooth peanut butter

Peanut Praline
1 cup roasted peanuts

1 cup sugar

½ cup water

Method

Line a 24 mini muffin baking tray with mini cupcake liners.

Blitz butternut snap cookies in food processor, pour in melted copha and continue processing until combined. Remove and add 1 teaspoon of mixture into each cupcake case, pressing firmly on down to create base.

Create a double boiler over low heat, add copha, when warm, add chocolate and stir well to combine, add peanut butter and whisk through. Remove from heat.

Place a teaspoon or so of chocolate ganache in each cupcake liner so that it almost reaches capacity. Allow to firm up at room temperature or alternatively place in fridge for a short time until firm.

To make praline, place peanuts on lined baking tray. Add sugar and water into saucepan over medium heat, ensuring that no sugar is stuck to side of pan, if so dip pastry brush in water and brush off. Allow mixture to reduce, gently swirl occasionally if needed, once mixture begins to turn a deep golden colour, remove from heat and pour syrup over peanuts. Allow to cool and harden. Blitz half of the peanut praline in a food processor to resemble fine crumbs, and break up the other into rough chunks. Top peanut butter cups with praline and peanut chunks.

 

Mini Rice Cake Ice Cream Sandwiches

WEF_Ep22_TABLE OF PLENTY_Mini Rice Wheel Ice Cream Sandwhiches

Recipe by Kate Weiss

Serves: 8

Prep Time: 10 minutes

Freezing Time: 8 hours, or overnight

Ingredients

2 x 60g packets Table of Plenty Mini Rice Wheel Cakes

1 litre good quality vanilla ice cream, slightly softened

Selection of sprinkles, dehydrated fruit (eg: pomegranate seeds, raspberries), crushed hazelnuts or peanut

Method

Line baking tray with plastic cling wrap or baking paper.

Scoop ice cream and place in baking tray and smooth out surface. Place back in freezer to firm up, preferably overnight.

Take small 45mm cookie cutter and make rounds of ice cream, place between rice cakes and roll sides in your choice of sprinkles, fruit or nuts. Serve immediately or place in freezer until ready to serve.

Raw Chocolate and Tahini Mousse

WEF_Ep20_Raw Chocolate and Tahini Mousse (1)

Recipe by Dani Venn

Serves: 6

Prep Time: 15 minutes

Setting Time: 1 – 2 hours

Ingredients

2 large ripe avocados (See tips)

1 cup chilled thickened coconut cream (See tips)

½ cup raw cacao

½ cup unhulled tahini

1/3 cup maple syrup

½ cup hazelnuts

100g cherries, sliced

Method

  1. Combine avocado, coconut cream, cacao, tahini and maple syrup in food processor and blend on high speed until smooth, creamy and well combined. Taste and add extra tahini or maple syrup if you think it needs it.
  2. Place mousse in piping bag or spoon into serving jars, place in fridge to chill for an hour or so.
  3. Preheat oven to 180 degrees, place hazelnuts on lined baking tray and roast in oven for 10 minutes. Remove from oven and lightly crush.
  4. To serve garnish with roasted hazelnuts and cherries.

Tips

  •   If avocados are small use 3
  •   Place can of coconut cream in fridge overnight or in the freezer for 1 hour, use only the hard thickened part of the coconut cream for this recipe

Pistachio Dukkah Eggs with Goats Cheese & Zucchini Salad

WEF_Ep21_Pistachio Dukkah and Eggs with Zucchini Salad (1)

Recipe by Dani Venn

Serves: 4

Prep Time: 20 minutes

Cook Time: 5 minutes

 

Ingredients

8 free range eggs

1/3 cup olive oil

45g Table of Plenty Pistachio Dukkah  

 

2 zucchinis

1 cup coriander leaves

1 lemon

150g marinated goat’s cheese (See note)

 

Sea salt

Cracked black pepper

 

Method

Bring a pot of water to the boil. Using a small sharp knife pierce a small hole into the wider base of each egg, carefully place into boiling water using a large spoon. Boil eggs for 4.5 minutes, remove from water and allow to cool before peeling.

Using a mandolin with the julienne function on, slice zucchini into ‘noodles’, alternatively if you don’t have a mandolin, grate the zucchini, place in mixing bowl. Pick coriander leaves and add to the zucchini. Squeeze over lemon juice, toss though with a little olive oil, season with salt and pepper.

Place olive oil in a bowl, place dukkah in a separate small bowl. Roll each egg in olive oil then roll in dukkah, repeat with remaining eggs and set aside.

Place a large handful of zucchini onto serving plates, add a little goats cheese to each dish, create a little nest for eggs, place two eggs per serving on plates. Serve whilst eggs are still warm.