lisamarleychef
Lisa Marley
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🍪🎉 Calling all dessert lovers! Get ready to celebrate National Cookie Day with a giant, mouthwatering treat that will have your taste buds dancing with joy. Lace up your running shoes because this colossal peanut butter chocolate chip cookie 🍪 is worth every delicious calorie.
Here's what you'll need:
- 220g of soft brown sugar
- 100g of plant-butter
- 225g of plain flour
- 80g of melted coconut oil
- 110g of melted peanut butter
- 1 tsp of bicarbonate of soda
- 1 tsp of baking powder
- 2 tsp of vanilla extract
- 150g of vegan chocolate chips 🍫
Now, let's get baking:
1. Start by creaming together the butter and sugar until smooth and creamy.
2. Gently melt the coconut oil and peanut butter, creating a luscious mixture.
3. Add the melted mixture, flour, bicarbonate of soda, and vanilla extract to the butter and sugar. Mix until well combined.
4. Don't forget to save a handful of chocolate chips to sprinkle on top before baking. Add the rest of the chocolate chips to the batter and mix them in.
5. Line and grease a baking pan, then spread the batter evenly to cover the surface.
6. Bake at 160 degrees for 20 minutes, allowing the giant cookie to turn golden brown and irresistible.
7. Once baked, let it cool in the pan or give in to temptation and dive right in.
Get ready to experience a taste sensation like no other. This giant peanut butter chocolate chip cookie 🍪 is the perfect way to celebrate National Cookie Day. Grab a glass of milk 🥛 and indulge in this delectable treat that will satisfy your sweet tooth cravings. Join me in the kitchen and let's create something truly extraordinary. #NationalCookieDay #GiantCookie #PeanutButterChocolateChipBars #Indulgence
#baking #explorepage #recipe
Here's what you'll need:
- 220g of soft brown sugar
- 100g of plant-butter
- 225g of plain flour
- 80g of melted coconut oil
- 110g of melted peanut butter
- 1 tsp of bicarbonate of soda
- 1 tsp of baking powder
- 2 tsp of vanilla extract
- 150g of vegan chocolate chips 🍫
Now, let's get baking:
1. Start by creaming together the butter and sugar until smooth and creamy.
2. Gently melt the coconut oil and peanut butter, creating a luscious mixture.
3. Add the melted mixture, flour, bicarbonate of soda, and vanilla extract to the butter and sugar. Mix until well combined.
4. Don't forget to save a handful of chocolate chips to sprinkle on top before baking. Add the rest of the chocolate chips to the batter and mix them in.
5. Line and grease a baking pan, then spread the batter evenly to cover the surface.
6. Bake at 160 degrees for 20 minutes, allowing the giant cookie to turn golden brown and irresistible.
7. Once baked, let it cool in the pan or give in to temptation and dive right in.
Get ready to experience a taste sensation like no other. This giant peanut butter chocolate chip cookie 🍪 is the perfect way to celebrate National Cookie Day. Grab a glass of milk 🥛 and indulge in this delectable treat that will satisfy your sweet tooth cravings. Join me in the kitchen and let's create something truly extraordinary. #NationalCookieDay #GiantCookie #PeanutButterChocolateChipBars #Indulgence
#baking #explorepage #recipe
Here's a recipe for mini filo pies with a delicious plant-based filling:They are a great alternative to mince pies. They take no time at all to bake.
Ingredients
- 200g extra firm tofu, crumbled
- 50g soaked cranberries
- 50g toasted walnuts, chopped
- 1 tablespoon finely chopped rosemary
- 100g wilted spinach, chopped
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 12 sheets of filo pastry
- Olive oil for brushing
Instructions:
*You will need a muffin tin.
1. Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper
2. In a mixing bowl, combine the crumbled tofu, soaked cranberries, toasted walnuts, chopped rosemary, wilted spinach, cumin, onion powder, garlic powder, salt, and pepper. Mix well until all the ingredients are evenly distributed.
3. Take one sheet of filo pastry and brush it lightly with olive oil. Scrunch It into the muffin tin, ensuring space for the filling..
4. Cut the filo pastry stack into squares or rectangles, depending on the size of the pies you want to make.
5. Place a spoonful of the tofu filling in the centre and top with some extra scrunched filo pastry. Repeat this process with the remaining filo pastry and filling.
6. Place the mini filo pies on the prepared baking tray and brush the tops with a little more olive oil.
7. Bake in the preheated oven for about 15-20 minutes, or until the filo pastry is golden brown and crispy.
8. Remove from the oven and let the mini filo pies cool slightly before serving.
These mini filo pies make a perfect appetiser or party snack. Enjoy the delicious combination of flavours and textures in each bite!
#sunday #christmas #holidays #festive #recipe #vegan #plantbasedrecipes
Ingredients
- 200g extra firm tofu, crumbled
- 50g soaked cranberries
- 50g toasted walnuts, chopped
- 1 tablespoon finely chopped rosemary
- 100g wilted spinach, chopped
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 12 sheets of filo pastry
- Olive oil for brushing
Instructions:
*You will need a muffin tin.
1. Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper
2. In a mixing bowl, combine the crumbled tofu, soaked cranberries, toasted walnuts, chopped rosemary, wilted spinach, cumin, onion powder, garlic powder, salt, and pepper. Mix well until all the ingredients are evenly distributed.
3. Take one sheet of filo pastry and brush it lightly with olive oil. Scrunch It into the muffin tin, ensuring space for the filling..
4. Cut the filo pastry stack into squares or rectangles, depending on the size of the pies you want to make.
5. Place a spoonful of the tofu filling in the centre and top with some extra scrunched filo pastry. Repeat this process with the remaining filo pastry and filling.
6. Place the mini filo pies on the prepared baking tray and brush the tops with a little more olive oil.
7. Bake in the preheated oven for about 15-20 minutes, or until the filo pastry is golden brown and crispy.
8. Remove from the oven and let the mini filo pies cool slightly before serving.
These mini filo pies make a perfect appetiser or party snack. Enjoy the delicious combination of flavours and textures in each bite!
#sunday #christmas #holidays #festive #recipe #vegan #plantbasedrecipes
This IS THE BEST Brussels sprout recipe. You can also make it in advance (23rd/24th) and warm before serving.
For the purée
300g Brussels Sprouts, washed, trimmed & boiled
Sea salt - a good pinch
1 tsp nutmeg
70ml plant cream
For the shredded sprouts:
300g Brussels sprouts, washed, trimmed and shredded
1 tbsp oil
Sea salt
30g flaked almonds
Pomegranate seeds to garnish.
Add the boiled sprouts, sea salt, nutmeg and cream to a food processor and blitz to a purée. Warm in a saucepan before serving.
Fry the shredded sprouts in oil for 5 minutes. Add the almonds and salt and fry for a further 3 minutes.
Arrange on plates and sprinkle over pomegranate seeds.
#christmas #Saturday #festive #explorepage
For the purée
300g Brussels Sprouts, washed, trimmed & boiled
Sea salt - a good pinch
1 tsp nutmeg
70ml plant cream
For the shredded sprouts:
300g Brussels sprouts, washed, trimmed and shredded
1 tbsp oil
Sea salt
30g flaked almonds
Pomegranate seeds to garnish.
Add the boiled sprouts, sea salt, nutmeg and cream to a food processor and blitz to a purée. Warm in a saucepan before serving.
Fry the shredded sprouts in oil for 5 minutes. Add the almonds and salt and fry for a further 3 minutes.
Arrange on plates and sprinkle over pomegranate seeds.
#christmas #Saturday #festive #explorepage
Who doesn’t love chocolate? Cherries and chocolate go so well together.
This recipe is EASY. Anyone can make this.
Ingredients
250g silken tofu
35g cocoa powder
15g icing sugar
30ml plant cream
2 tbsp maple syrup
Cherries, tinned or frozen.
Place all of the ingredients, apart from the cherries into a bowl and blitz with a stick blender (or food processor)
Place 5 cherries at the bottom of your serving bowl.
Spoon over the chocolate mix and finish with chocolate shavings.
You also use chocolate cream from a can. Fun to use!
#festive #cream #Christmas #dessert #plantbased #vegan
This recipe is EASY. Anyone can make this.
Ingredients
250g silken tofu
35g cocoa powder
15g icing sugar
30ml plant cream
2 tbsp maple syrup
Cherries, tinned or frozen.
Place all of the ingredients, apart from the cherries into a bowl and blitz with a stick blender (or food processor)
Place 5 cherries at the bottom of your serving bowl.
Spoon over the chocolate mix and finish with chocolate shavings.
You also use chocolate cream from a can. Fun to use!
#festive #cream #Christmas #dessert #plantbased #vegan
🧑🎄🧑🎄❄️☃️⛄️
I had a blast at @eat_drink_festival & @ideal_home_show & not forgetting @cakeandbakeshow
If you’re looking to add a touch of creativity and health to your Christmas feast, this plant-based wreath is the perfect choice! 🌿🎅🏼✨
I will post the recipe and step-by-step instructions, so you can recreate this festive centrepiece in your own kitchen. 📝👩🏻🍳
#Christmas #plantbased #demo
📸🎥 @mrandrewdickens @The Eat & Drink Festival #SHOW #christmas #sustainable #vegan
I had a blast at @eat_drink_festival & @ideal_home_show & not forgetting @cakeandbakeshow
If you’re looking to add a touch of creativity and health to your Christmas feast, this plant-based wreath is the perfect choice! 🌿🎅🏼✨
I will post the recipe and step-by-step instructions, so you can recreate this festive centrepiece in your own kitchen. 📝👩🏻🍳
#Christmas #plantbased #demo
📸🎥 @mrandrewdickens @The Eat & Drink Festival #SHOW #christmas #sustainable #vegan
Here's a recipe for a plant-based bolognese using pea protein mince, onion, garlic, celery, carrot, stock, and mixed herbs. Please note that the measurements provided are approximate, and you can adjust them according to your taste preferences.
Ingredients:
- 200g pea protein mince
- 1 onion, finely chopped
- 3 cloves of garlic, crushed
- 2 celery stalks, finely chopped
- 1 carrot, finely chopped
- 500ml vegetable stock
- 1 tsp oil
- 1 teaspoon dried mixed herbs (such as oregano, basil, thyme)
- Salt and pepper to taste
Instructions:
1. Heat the oil in a large pan over medium heat.
2. Add the chopped onion, crushed garlic, celery, and carrot to the pan. Sauté for about 5 minutes until the vegetables start to soften.
3. Add the pea protein mince to the pan and cook for another 5 minutes, stirring occasionally.
4. Pour in the vegetable stock and bring the mixture to a simmer. Reduce the heat to low and let it cook for about 15-20 minutes, allowing the flavours to meld together.
5. Stir in the dried mixed herbs and season with salt and pepper to taste. Adjust the seasoning according to your preference.
6. Continue to simmer the bolognese sauce for another 10 minutes, or until it reaches your desired consistency.
7. Serve the plant-based bolognese sauce over your favourite pasta or use it as a filling for lasagna, stuffed peppers, or other dishes.
Enjoy your plant-based bolognese made with pea protein mince!
#thebear #cooking #recipe #chef #eating
Ingredients:
- 200g pea protein mince
- 1 onion, finely chopped
- 3 cloves of garlic, crushed
- 2 celery stalks, finely chopped
- 1 carrot, finely chopped
- 500ml vegetable stock
- 1 tsp oil
- 1 teaspoon dried mixed herbs (such as oregano, basil, thyme)
- Salt and pepper to taste
Instructions:
1. Heat the oil in a large pan over medium heat.
2. Add the chopped onion, crushed garlic, celery, and carrot to the pan. Sauté for about 5 minutes until the vegetables start to soften.
3. Add the pea protein mince to the pan and cook for another 5 minutes, stirring occasionally.
4. Pour in the vegetable stock and bring the mixture to a simmer. Reduce the heat to low and let it cook for about 15-20 minutes, allowing the flavours to meld together.
5. Stir in the dried mixed herbs and season with salt and pepper to taste. Adjust the seasoning according to your preference.
6. Continue to simmer the bolognese sauce for another 10 minutes, or until it reaches your desired consistency.
7. Serve the plant-based bolognese sauce over your favourite pasta or use it as a filling for lasagna, stuffed peppers, or other dishes.
Enjoy your plant-based bolognese made with pea protein mince!
#thebear #cooking #recipe #chef #eating
🍫🍰 FAT & SUGAR FREE - CHOCOLATE CAKE RECIPE 🍠🌱
Do you want to indulge in a guilt-free treat? This is a delicious and healthy chocolate cake recipe! Made with sweet potatoes and free from fats and refined sugars.
Ingredients:
- 2 medium sweet potatoes, peeled, boiled & blitzed with 50ml of plant milk to form a smooth paste (allow to cool)
- 100g white spelt flour
- 80g self-rising flour
- 220ml plant milk mixed with 1 tsp apple cider vinegar
- 1/2 of the sweet potato purée
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 60g cacao powder
- 60ml maple syrup
For the Frosting:
- Remaining sweet potato purée
- 50ml maple syrup
- 30ml plant cream
- 40g cacao powder
Instructions:
1. Preheat your oven to 180°C (350°F) and grease a cake tin with a little bit of plant oil or line it with parchment paper.
2. In a large mixing bowl, combine the white spelt flour and self-rising flour. Mix well.
3. In a separate bowl, whisk together the plant milk and apple cider vinegar. Let it sit for a few minutes to curdle slightly.
4. Add the sweet potato purée, bicarbonate of soda, baking powder, cacao powder, and maple syrup to the flour mixture. Mix until well combined.
5. Gradually pour in the plant milk mixture while stirring continuously. Mix until you have a smooth batter.
6. Pour the batter into the prepared cake tin and smooth the top with a spatula.
7. Bake in the preheated oven for approximately 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. While the cake is baking, prepare the frosting. In a bowl, combine the remaining sweet potato purée, maple syrup, plant cream, and cacao powder. Mix until smooth and creamy.
9. Once the cake is baked, remove it from the oven and let it cool completely in the tin.
10. Once cooled, carefully remove the cake from the tin and transfer it to a serving plate.
11. Spread the frosting evenly over the top of the cake using a spatula.
#weekend #baking #GBBO #cake #recipe #easyveganbaking
Do you want to indulge in a guilt-free treat? This is a delicious and healthy chocolate cake recipe! Made with sweet potatoes and free from fats and refined sugars.
Ingredients:
- 2 medium sweet potatoes, peeled, boiled & blitzed with 50ml of plant milk to form a smooth paste (allow to cool)
- 100g white spelt flour
- 80g self-rising flour
- 220ml plant milk mixed with 1 tsp apple cider vinegar
- 1/2 of the sweet potato purée
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 60g cacao powder
- 60ml maple syrup
For the Frosting:
- Remaining sweet potato purée
- 50ml maple syrup
- 30ml plant cream
- 40g cacao powder
Instructions:
1. Preheat your oven to 180°C (350°F) and grease a cake tin with a little bit of plant oil or line it with parchment paper.
2. In a large mixing bowl, combine the white spelt flour and self-rising flour. Mix well.
3. In a separate bowl, whisk together the plant milk and apple cider vinegar. Let it sit for a few minutes to curdle slightly.
4. Add the sweet potato purée, bicarbonate of soda, baking powder, cacao powder, and maple syrup to the flour mixture. Mix until well combined.
5. Gradually pour in the plant milk mixture while stirring continuously. Mix until you have a smooth batter.
6. Pour the batter into the prepared cake tin and smooth the top with a spatula.
7. Bake in the preheated oven for approximately 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. While the cake is baking, prepare the frosting. In a bowl, combine the remaining sweet potato purée, maple syrup, plant cream, and cacao powder. Mix until smooth and creamy.
9. Once the cake is baked, remove it from the oven and let it cool completely in the tin.
10. Once cooled, carefully remove the cake from the tin and transfer it to a serving plate.
11. Spread the frosting evenly over the top of the cake using a spatula.
#weekend #baking #GBBO #cake #recipe #easyveganbaking
🧄 Did you know that garlic is not only a delicious addition to your meals, but it also has amazing health benefits? 🌿✨
🌟 Garlic is known to boost our immune system, helping us fight off colds and flu. 🤧💪 It’s packed with antioxidants that can help reduce inflammation and protect our cells from damage. 🛡️🌟
🌿🌡️ Not only that, but garlic has been shown to lower blood pressure and cholesterol levels, promoting a healthy heart. ❤️🩺 It’s also believed to have anti-cancer properties, making it a powerful ally in our overall well-being. 🎗️🌿
🍝🧄 So, next time you’re in the kitchen, don’t forget to add some garlic to your dishes! Not only will it enhance the flavor, but it will also give your health a little boost. 🌶️👩🍳
#GarlicLovers 🌱✨#weekend #cooking
🌟 Garlic is known to boost our immune system, helping us fight off colds and flu. 🤧💪 It’s packed with antioxidants that can help reduce inflammation and protect our cells from damage. 🛡️🌟
🌿🌡️ Not only that, but garlic has been shown to lower blood pressure and cholesterol levels, promoting a healthy heart. ❤️🩺 It’s also believed to have anti-cancer properties, making it a powerful ally in our overall well-being. 🎗️🌿
🍝🧄 So, next time you’re in the kitchen, don’t forget to add some garlic to your dishes! Not only will it enhance the flavor, but it will also give your health a little boost. 🌶️👩🍳
#GarlicLovers 🌱✨#weekend #cooking
If you fancy a sweet treat this Sunday then I can highly recommend this little number.
Ingredients:
Pastry:
100g plain flour
50g icing sugar
90g vegan butter alternative, cubed and chilled
20ml ice cold water
Frangipane:
60g plain flour
220g ground almonds
125g caster sugar
1 tsp baking powder
1 tsp bicarbonate of soda
65g melted vegan butter
100ml plant-milk
2 tsp almond essence
Zest of a lemon
225g fresh blackberries
50g flaked almonds
Method:
For the pastry
Add all the ingredients (apart from the water) into a food processor and pulse until you get a mixture resembling breadcrumbs.
Add the cold water tsp at a time and pulse until the dough starts coming together.
Wrap in baking parchment and refrigerate for an hour.
For the frangipane:
Mix all the ingredients in a large bowl.
In the meantime, roll out the pastry and place in loose bottomed pastry tin. Use a rolling pin to remove excess pastry.
Dock with a fork and bake on 180 for 15 minutes or until golden.
Place the halved blueberries over the base of the pastry.
Pour on the frangipane
Scatter a few extra blueberries and flaked almonds.
Bake for 20 minutes
Allow to cool then refrigerate for an hour.
#baking #recipe #weekend
Ingredients:
Pastry:
100g plain flour
50g icing sugar
90g vegan butter alternative, cubed and chilled
20ml ice cold water
Frangipane:
60g plain flour
220g ground almonds
125g caster sugar
1 tsp baking powder
1 tsp bicarbonate of soda
65g melted vegan butter
100ml plant-milk
2 tsp almond essence
Zest of a lemon
225g fresh blackberries
50g flaked almonds
Method:
For the pastry
Add all the ingredients (apart from the water) into a food processor and pulse until you get a mixture resembling breadcrumbs.
Add the cold water tsp at a time and pulse until the dough starts coming together.
Wrap in baking parchment and refrigerate for an hour.
For the frangipane:
Mix all the ingredients in a large bowl.
In the meantime, roll out the pastry and place in loose bottomed pastry tin. Use a rolling pin to remove excess pastry.
Dock with a fork and bake on 180 for 15 minutes or until golden.
Place the halved blueberries over the base of the pastry.
Pour on the frangipane
Scatter a few extra blueberries and flaked almonds.
Bake for 20 minutes
Allow to cool then refrigerate for an hour.
#baking #recipe #weekend
Sure! Here's a recipe for Sticky Cauliflower Bites:
Ingredients:
- 1 medium cauliflower (around 600g) 🥦
- 150g chickpea flour 🌾
- 1 teaspoon 5 spice powder 🌶️
- 200ml plant milk 🥛
- 150g panko breadcrumbs 🍞
- Retail sauce (e.g., sweet chili sauce or teriyaki sauce) 🌶️
- Sesame seeds for sprinkling 🌰
- Fresh coriander for garnish 🌿
- Sesame oil for drizzling 🍯
Instructions:
1. Preheat your air fryer to 180°C (350°F).
2. Cut the cauliflower into bite-sized florets. 🥦
3. In a mixing bowl, combine the chickpea flour and 5 spice powder. Gradually add the plant milk while whisking until you have a smooth batter. 🌾🌶️🥛
4. Dip each cauliflower floret into the batter, making sure it's well coated. Shake off any excess batter. 🥦🌾
5. Roll the cauliflower in the panko breadcrumbs, pressing gently to ensure they stick. 🍞
6. Place the coated cauliflower bites in the air fryer basket, making sure they are not overcrowded. Cook for about 12-15 minutes, or until they are golden brown and crispy. 🍽️
7. While the cauliflower bites are cooking, prepare the sticky sauce by heating the retail sauce in a small saucepan over low heat. 🌶️
8. Once the cauliflower bites are cooked, transfer them to a large mixing bowl. Pour the sticky sauce over the bites and toss gently to coat them evenly. 🥢
9. Sprinkle sesame seeds over the cauliflower bites for added flavor and texture. 🌰
10. Serve the Sticky Cauliflower Bites hot, garnished with fresh coriander leaves. Drizzle with a little sesame oil for extra richness. Enjoy! 🌿🍯
Note: The quantities provided are approximate and can be adjusted according to your taste preferences. #recipe #eating #sticky #fyi #explore
Ingredients:
- 1 medium cauliflower (around 600g) 🥦
- 150g chickpea flour 🌾
- 1 teaspoon 5 spice powder 🌶️
- 200ml plant milk 🥛
- 150g panko breadcrumbs 🍞
- Retail sauce (e.g., sweet chili sauce or teriyaki sauce) 🌶️
- Sesame seeds for sprinkling 🌰
- Fresh coriander for garnish 🌿
- Sesame oil for drizzling 🍯
Instructions:
1. Preheat your air fryer to 180°C (350°F).
2. Cut the cauliflower into bite-sized florets. 🥦
3. In a mixing bowl, combine the chickpea flour and 5 spice powder. Gradually add the plant milk while whisking until you have a smooth batter. 🌾🌶️🥛
4. Dip each cauliflower floret into the batter, making sure it's well coated. Shake off any excess batter. 🥦🌾
5. Roll the cauliflower in the panko breadcrumbs, pressing gently to ensure they stick. 🍞
6. Place the coated cauliflower bites in the air fryer basket, making sure they are not overcrowded. Cook for about 12-15 minutes, or until they are golden brown and crispy. 🍽️
7. While the cauliflower bites are cooking, prepare the sticky sauce by heating the retail sauce in a small saucepan over low heat. 🌶️
8. Once the cauliflower bites are cooked, transfer them to a large mixing bowl. Pour the sticky sauce over the bites and toss gently to coat them evenly. 🥢
9. Sprinkle sesame seeds over the cauliflower bites for added flavor and texture. 🌰
10. Serve the Sticky Cauliflower Bites hot, garnished with fresh coriander leaves. Drizzle with a little sesame oil for extra richness. Enjoy! 🌿🍯
Note: The quantities provided are approximate and can be adjusted according to your taste preferences. #recipe #eating #sticky #fyi #explore
No-Bake Organic Flapjack Bars 🥣
Ingredients:
- 200g oats 🌾
- 200g organic dates 🌱
- 100g maple syrup 🍁
- 50g linseeds 🌿
- 50g pumpkin seeds 🎃
- 50g walnuts 🌰
Instructions:
1. In a food processor, blend the organic dates until they form a sticky paste-like consistency.
2. In a large mixing bowl, combine the oats, linseeds, pumpkin seeds, and walnuts. Mix well.
3. Add the date paste and maple syrup to the dry ingredients. Mix until everything is well combined and sticky.
4. Line a square baking dish with parchment paper. Transfer the mixture into the dish and press it down firmly to create an even layer.
5. Place the dish in the refrigerator for at least 2 hours, or until the mixture has hardened.
6. Once firm, remove the flapjack from the dish and cut it into bars or squares.
7. Serve and enjoy! These no-bake flapjack bars make a delicious and nutritious snack.
#eating #health #fyp #explore
Ingredients:
- 200g oats 🌾
- 200g organic dates 🌱
- 100g maple syrup 🍁
- 50g linseeds 🌿
- 50g pumpkin seeds 🎃
- 50g walnuts 🌰
Instructions:
1. In a food processor, blend the organic dates until they form a sticky paste-like consistency.
2. In a large mixing bowl, combine the oats, linseeds, pumpkin seeds, and walnuts. Mix well.
3. Add the date paste and maple syrup to the dry ingredients. Mix until everything is well combined and sticky.
4. Line a square baking dish with parchment paper. Transfer the mixture into the dish and press it down firmly to create an even layer.
5. Place the dish in the refrigerator for at least 2 hours, or until the mixture has hardened.
6. Once firm, remove the flapjack from the dish and cut it into bars or squares.
7. Serve and enjoy! These no-bake flapjack bars make a delicious and nutritious snack.
#eating #health #fyp #explore