Recipes………
Eat More Vegan REGARDLESS OF YOUR FOOD PHILOSOPHY, ONE THING WE CAN ALL AGREE ON IS THAT WE NEED TO EAT MORE PLANTS. IN EAT MORE VEGAN, LUKE HINES SHARES 100 PLANT-BASED RECIPES THAT ARE PACKED WITH FLAVOUR, FULL OF VIBRANT COLOUR AND BURSTING WITH NUTRITION. Try his zingy breakfasts, such as sweet potato rostis with Indian avo smash, cauliflower and ‘chorizo’ scramble with spicy green sauce, or peanut butter and pumpkin spice pancakes. There are more substantial roasts, bakes and barbecued dishes, such as hasselback sweet potatoes, sensational jackfruit souvlaki and tempura tacos. Finish off with a wholesome treat, such as blueberry bounty bars or spiced roasted pineapple with macadamia crunch.
EAT MORE VEGAN BY LUKE HINES, PUBLISHED BY PLUM, RRP $26.99, PHOTOGRAPHY BY MARK ROPER
I NGREDIENTS MAKES 12 BARS • 270g (2 cups) coconut flour • 375ml (1½ cups) melted coconut oil • 3 tbsp maple syrup, coconut nectar or monk fruit syrup • 1 tsp vanilla bean paste or powder • Pinch of sea salt • 300g (2 cups) roughly chopped Luke’s Chocolate
METHOD Preheat the oven to 180°C. Line a 20 cm square baking tin and a large plate or tray that will fit in your freezer with baking paper. Add all the ingredients except the chocolate to a bowl and whisk together well. Spoon the mixture into the prepared tin and bake for 10–12 minutes, or until golden brown around the edges. Remove from the oven and leave to cool completely, then cut into 12 evenly sized bars. Arrange the bars on the prepared plate or tray, transfer to the freezer and leave for 30 minutes to chill and firm.
to cool slightly so that it is still runny but not super hot. Remove your chilled biscuit fingers from the freezer. Using your fingers, dip one of the bars briefly into the chocolate to coat completely, then place the bar back on the plate or tray. Repeat with the remaining bars, then transfer the tray to the freezer for 5 minutes for the chocolate to set. Return the chocolate to the stove and keep warm over low heat. Once the first layer of chocolate has had a chance to set, dip the bars back in the chocolate as before, then transfer to the fridge until ready to serve. The bars will keep in the fridge for up to 1 week or in the freezer for up to 3 months.
Melt the chocolate in a small saucepan over low heat, stirring as you go, until thick and creamy. Remove from the heat and leave
‘KITKAT CHUNKY’ BARS
REALLY GOOD ROCKY ROAD INGREDIENTS MAKES 16 PIECES • 80g (½ cup) macadamia nuts • 70g (½ cup) pistachio kernels • 50g (½ cup) pecans • 80g (½ cup) Brazil nuts • 30g (½ cup) flaked coconut
• 450g (3 cups) roughly chopped Luke’s Chocolate • 15g (½ cup) freeze-dried blueberries • 15g (½ cup) freeze-dried raspberries
METHOD Line a 20 cm square cake tin with baking paper. Place the nuts in a large frying pan over medium heat and toast, tossing to keep them moving so they don’t burn, for 4–5 minutes, or until golden brown and aromatic. Remove from the pan and set aside to cool. Place the flaked coconut in the pan and toast, tossing, for 1–2 minutes, or until golden, then remove from the pan and add to your toasted nuts. Mix well. Melt the chocolate in a small saucepan over low heat, stirring as you go, until thick and creamy. Remove from the heat and allow to cool slightly and thicken up. Add the nut and coconut mixture along with the freeze-dried blueberries and raspberries to the prepared tin and spread them out in an even layer. Pour over the melted chocolate and transfer to the fridge for 30 minutes to set. To serve, cut into 16 chunky pieces with a warm sharp knife and devour. Store any leftovers wrapped in baking paper in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.
66 slim magazine autumn 2021
