This is one of those desserts…. one bite and addictive!
‘I don’t often eat Baklava, but when I do, I eat the whole tray…’
Here is an easy, peasy, lemon squeezy recipe for you to try out at home. It is such a beautiful taste and the smell of toasted pistachios is an added bonus. I used creamed honey from the farmers market as it is a little mellower, but any high quality honey will work.
This is a little healthier than your normal Baklava as it doesn’t have multiple layers of syrup. It is also easy to serve with cocktails as a canapé. I’d suggest adding a little rose water to some prosecco would be a good pairing, bringing out the fragrance and smells of a souk in both.
- 15 mini tart shells
- 3 tbsp. vegan butter
- 1 cup raw unsalted pistachios
- 2 tbsp. honey
- ½ tsp. cardamom
- Pinch salt
- Bake the tart shells
- Melt the butter in a medium pan, add pistachios and stir for c. 2 minutes until they start to have a nutty aroma
- Add the honey, cardamom and salt
- Take off the heat and mix
- Use two spoons to scoop the filling into the shells
- Cool before serving and make sure you don’t get any sugar on your skin as it will be super hot (I may be talking from experience…)
Toffee Apples (Vegan, DF, GF)
‘Here’s to the crazy one. The misfits, the rebels. The troublemakers. The round pegs in the square holes. The ones who see things differently. They are not fond of rules. And they have no respect for the status quo. You can quote them, disagree with them, glorify or vilify them. About the only thing you can’t do is ignore them. Because they change things. They push the human race forward. Some may see them as the crazy some genius. But it is only those who are crazy enough to think they can change the world, that do’
Matthew Kenney was one such crazy person, who created a plant-based culinary nutrition education program. He is a true believer that food is our medicine and through his own personal experience has seen a plant based diet bring him back to life. His culinary school is dedicated to showing the world that healthy, plant-based foods can be delicious, sexy, vibrant, beautiful and can be consumed without compromise.
I am a true believer in this philosophy and whilst not 100% plant based, I am making my way down this path. My dream is that food is used to fuel our body, minds and souls and the more I learn about the nutrient content of our basic plant friends, the more I feel like our health care is easily accessible and available to all.
Of all the courses that the PlantLab Culinary school runs, the one I choose to start with was their raw desserts course. You can do it online over 6 months, so pacing it with your own schedule. Desserts have always been my weakest point; due to my body not reacting well to gluten and dairy, so this course is an eye and palate opener. Mr B who loves his desserts is super happy too as he can now eat dessert for breakfast.
This was the first recipe I used at my vegan dinner party and the guests where in love with it. The whole plate was dairy, gluten and nut free and they were super surprised that it was a possibility. I hope Chef Kenney is proud of the impact he is having, I believe this revolution and evolution has just begun!
- 10 medjool dates, pitted and soaked
- ¼ cup maple syrup
- 1/3. Cup coconut oil, melted
- 1 tsp. vanilla extract
- 1 tbsp. mesquite or maca powder
- ½ tsp. salt
- 1 tbsp. Water
Pumpkin seed crunch/raspberries
- ½ cup, plus 2 tbsp. pumpkin seeds
- 2 tbsp. coconut sugar
- ½ vanilla pod, seeds
- Pinch of salt
- Freeze dried raspberries
- Using a melon baller, make apple balls, place in a bowl with some lemon water to make sure it doesn’t brown. Place to the side
- Blend all the caramel ingredients until smooth. Pour caramel to the side and move to the side
- Grind all the pumpkin seed ingredients together, place in a bowl and move to the side
- Crush the freeze dried raspberries, place in a bowl and move to the side
- Take one of the apple balls, dry off, place a toothpick through the center, roll in the caramel, roll in topping of choice
- Place in fridge to set (min 5 minutes)
- Serve once set