There is absolutely no need to miss out on the finer things in life! Violet crumbles used to be an absolute childhood favourite of mine so this is super exciting to be able to enjoy the deliciousness of the honeycomb and chocolate with every crunch and feel completely guilt-free about it. This recipe is super clean and will nourish you with every mouthful!
Ingredients:3 tablespoons honey or rice malt syrup1 cup coconut sugar2 teaspoon bicarb soda200g dark chocolate melted (try 70 or 85%)Method:Line a 20 cm baking tin with non stick paper.Combine the honey and coconut sugar in a saucepan and stir over a low heat until the sugar dissolves completely. Bring the mixture to the boil, and allow the mixture to gently boil for two minutes without stirring.Remove from the heat and stir in the bicarb, taking care for the mix not to spill over. Pour into the tin and set aside.Once the mix has cooled, place into the fridge overnight.Line a new container with non stick paper.Roughly chop the honeycomb and place into a bowl. Drizzle over the melted chocolate and stir to combine.Press the mixture into your prepared tin and place in the fridge to set. Slice to desired bars.Makes 12-16 depending on size (This is a JBT Recipe, check out the programs I offer here)
I can’t put my finger on it, but for me creamy dressings always make a salad feel more wholesome. I avoid eating dairy so this is where coconut yoghurt makes a really good replacement. The lemon adds such a beautiful ‘zing’ that it will be delicious on an vegetables you throw together.
Ingredients:¼ cup natural coconut yoghurt (no added sugar)½ lemon juiced¼ teaspoon turmeric1 teaspoon fresh thymesalt and pepper to tasteMethod:Place all ingredients together in a bowl and whisk until combined.Add onto any salad you desire or use as a dipping sauceMakes 1/3 cup
Middle Eastern Cuisine has always been a favourite of mine. The food is so fresh and bursting with flavours. I will always have a freshly made dip in the fridge ready as an option for a snack. A little extra time is needed to make my baba ganoush dip due to the initial roasting of the eggplant, but at the end of it, you will be thankful that you made it.
Ingredients2 large eggplants, roasted½ lemon, juiced2 garlic cloves, minced1 teaspoon cumin2 tablespoons tahinisalt and pepper to tasteMethodPreheat oven to 200 degrees. Pin prick the eggplant and place on a baking tray in the oven, roasting for 35-45 minutes until the eggplant begins to look sunken.Place eggplant in a bowl of cold water once removed from oven and wait a few minutes.Once eggplant has cooled slightly, peel the skin away and add the flesh to a blender.Add all other ingredients and blend until nice and smooth. Adjust seasoning as required.Makes approximately 1.5 cups