Winter Warmers eBook

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HEARTY SOUPS WARMING BREAKFASTS WHOLESOME SALADS nter Warmer Recipes WITH

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Transcript of Winter Warmers eBook

  • HEARTY SOUPSWARMING BREAKFASTS

    WHOLESOME SALADS

    nter WarmerRecipes

    WITH

  • WELCOME TO OUR TABLEAs the weather cools down, the rain starts pattering a little heavier, its time to curl up on the couch in your favourite pjs with friends and family enjoying plentiful comfort food; a hearty and nourishing meal made for you.

    Weve created this eBook for those secret bakers, the creators and the ones looking for something warming, healthy and delicious on a cold winters morning. We want you to leap out of bed and feel inspired to create something nutritious, inspiring and substantial to lead you into your day.

    Our Winter Warmer eBook is filled with healthy breakfasts, desserts and bountiful dinners, using our Australian made and owned Dukkahs and Mueslis. Weve gathered the most amazing recipes from the Table of Plenty team, popular food bloggers, and other influential foodie folks. Theyre designed to be easy to make, to be crowd pleasers, and of course, to be totally and utterly delicious, because healthy eating can still be comfort food.

    We love creating these eBooks for our customers and fans. We want everyone to feel enriched, nourished and inspired to live a healthier, nourished life with products that are made with plenty of natural and wholesome ingredients. The easier it is to eat well, the better lives we can all live, and the greater contribution we can make. We believe in nourishing from the inside out.

    We hope these recipes inspire you to do the same, to find your passion and your bliss, and to create a Life of Plenty.

    Feel free to tag us with your own recipe creations through Instagram and Facebook at #tableofplenty @tableofplenty or by sharing your recipes on our website at www.tableofplenty.com.au,

    Please enjoy these recipes and create wonderful memories and eat well.

    Kate WeissFounder

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  • CONTENTS19 DUKKAH ROASTEDSWEET POTATOES WITH QUINOA TABBOULEH

    20 SWEET POTATO + ZUCCHINI FRITTERS

    21 PUMPKIN AND MUESLI LOAF

    22 SAVOURY KALEPANCAKES WITH BEET HUMMUS AND DUKKAH

    23 ROASTED VEGGIE TRAYWITH LEMON AND HERB DUKKAH

    24 VEGETARIAN QUICHE25 LAYERED MACADAMIA,CRANBERRY AND COCONUT BIRCHER

    26 VEGAN APPLE PIE27 APPLE AND RHUBARBCRUMBLE

    28 BAKED OATS29 DESSERT BAKED SWEETPOTATO

    30 SPICED LAMB RACKWITH PISTACHIO DUKKAH FRENCH TOAST

    31 DUKKAH TEMPEH BOWL32 WAGON WHEEL RECIPE33 SPICED POTATO JEWELSALAD

    4 OUR MUESLIS5 OUR DUKKAHS AND RICE CAKES6 OUR CONTRIBUTORS8 TURMERIC PUMPKIN SOUP9 PISTACHIO DUKKAH LAMB BURGER WITHLIME/MINT TZATZIKI

    10 PUMPKIN PIE11 CHICKPEA, TOMATO AND COCONUT SOUPDUKKAH-COATED TOFU

    12 GRILLED PLUMS WITH HONEYED RICOTTA CREAM13 SAVOURY FRENCH TOAST ROLL-UPS14 RASPBERRY PANCAKES 15 MATCHA CHIA PUDDINGCHI-AH SMOOTHIE BOWL

    16 SPICY ROASTED CHICKPEAS + SPICY MAPLE DUTCHCARROTS, SERVED WITH ROAST VEGGIES

    17 BLACKBERRY, APPLE + DATE CRUMBLE18 APPLE CRUMBLE

    16 17

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    Delicious, crisp brown rice cakes are covered with our signature chocolate and our triple berry yoghurt blend. A favourite for snacks and lunch boxes, these mini rice cakes are only 17 calories a cake, all natural and gluten free.

    They come in three flavours: Dark Choc, Milk Choc & Triple Berry.

    OUR DUKKA

    HS

    OUR RICE CAKES

    Dukkah is a traditional Egyptian side dish as an exotic blend of herbs, nuts and spices.

    This versatile ingredient can be used to add flavour naturally. Simply coat or sprinkle on chicken, meat or fish, dip with bread or add flavour to soups, dips and salads.

    Table of Plenty Dukkah comes in Lemon & Herb, Macadamia, Pistachio and Spicy Cashew blends and is available in Coles, Woolworths and leading independent stores.

    Finally, a lunchbox snack that ticks all the boxes. Our Crunchy Mini Rice cakes Dark, Milk Chocolate and Creamy Yoghurt. The perfect little snack for the whole family, and now perfect for lunchboxes. At 71 calories per pack you can have your cake and eat it too!

    NEW!

  • OUR CONTRIBUTORS..

    .

    @wildblend

    @cleantreats_

    @feedmeichi

    @rainbownourishments

    @Panaceas_pantry

    @the_wholesome_nutritionist

    @innerpickle_

    Anthea ChengAnthea is a food blogger,cake designer and dreamer of all things rainbow.She develops and sharesnourishing and colourful vegan recipes and makes bespokeraw vegan cakes professionally. She loves helping others to nourish themselves through wholesome food and self-compassion.

    Recipe: Turmeric Pumpkin Soup, Wintery Roast Vegetable Salad

    Angie TrinhDuring the day, Angie is a busy health professional but at night she is an avid home cook who finds the kitchen as the best place to unwind. Her Instagram account @feedmeichi started as a space to share her food creations but now allows her to develop recipes and indulge in food photography and styling.

    Recipe: Savoury French Toast Roll Ups

    EricaErica is currently in her last year of high school, ever since a young age she has been making and creating delicious and healthy meals. Last year Erica went vegan and has not regretted it since. You can find her food on @avocreates.

    Recipe: Matcha Chia Pudding with Vegan Chocolate

    Lilian DikmansLilian is a Melbourne-based blogger, recipe developer (and lawyer) who recently stepped out of the corporate world to pursue her passion for food, health and fitness. She specialises in nourishing desserts made with real food ingredients, and quick and easy nutrient-dense meals that can be incorporated into her busy lifestyle. She shares her recipes and tips for healthy living on her blogrb.com.au.

    Recipe: Veggie Bake Tray with Dukkah

    Renae Eastlake Renae is an accredited Practicing Dietian and health coach, she has been practicing for over 6 years. When she's not at work or exercising you can find her in the kitchen. Renae enjoys teaching people that healthy eating doesn't need to be hard (or expensive).

    Recipe: Baked Oats

    @thebitingtruth

    @realfoodhealthybody

    @avocreates

    Nicole FrainNicole is the founder of Thenuttywhey powdered peanut butter and creator of @cleantreats. Nicole has a strong passion for the health and fitness industry driving her to start her own business and share her creations with others. Nicole has competed in bikini and fitness competitions and plans to focus now on growing her NuttyWhey business.

    Recipes: Dessert Baked Sweet Potato, Pumpkin Pie, Chickpea, Tomato and Coconut Soup.

    Jade and KathKath and Jade and the sisterly duo behind their successful social media business, @Panaceas_pantry. Together, they have had their photography grace the front cover of various magazines, created recipes for leading health food brands, been guest judges at the world vegan bake sale and presented at the worlds largest vegan festival. Jade is an accredited naturopath and mother to one, and Kathie runs a cafe full time and is a passionate foodie.

    Recipe: Table of Plenty Layered Velvety Vanilla

    Alex and AnnaAlex and Anna, co-founders of The Biting Truth, aim to empower individuals to achieve optimal health and wellbeing through good nutrition. The girls are apostles of the mantra that all foods form part of a balanced diet that balance varies from person to person, and their role is to help you get that balance right

    Recipe: Pumpkin and Muesli Loaf

    Zoe RaissakisZoe is a CrossFitter and health blogger from Brisbane. Her label Wildblend aims to inspire people to live an active, happy and healthy lifestyle, and to eat wild unpackaged natural foods to nourish their bodies and their souls. Her recipes are focused on fresh seasonal ingredients, and celebrating unprocessed, healthy whole foods. You can find more of her raw treats at Wildblend.co

    Recipes: Blueberry Cobbler, Savoury Kale Pancakes with Beetroot Hummus and Dukkah

    Ashleigh CalderAsh is a passionate vegan foodie and Instagrammer, who loves to express her creativity in the kitchen. She is dedicated to living a nourishing and balanced way of life, and hopes to inspire others to nourish their bodies and minds by creating simple, but delicious recipes using whole and natural ingredients.

    Recipes: Spicy Roast Chickpeas, Spicy Maple Dutch Carrots with Roast Veggies, Blackberry, Apple & Date Crumble, Sweet Potato and Zucchini Fritters

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  • Bianca VirtueBianca is a Melbourne based food stylist and photographer. She has an exceptional eye for detail, colour and placement. With a strong passion for food you can mostly find her in the kitchen creating and developing recipes.

    Recipe: Pistachio Dukkah Lamb Burger with Lime/Mint Tzatziki

    @biancavirtue

    Laura FordLaura is about to complete her degree as a Nutrition and Dietetics student Laura is a devout Melbourne foodie and is passionate about making healthy food appealing, easy and most importantly, delicious! Laura's Instagram account is filled with Melbourne foodie hotspots, healthy treats and lots of delicious food.

    Recipe: Grilled Plums with Honeyed Ricotta Cream

    @laurafordnutrition

    Sophie FisherSophie loves active living, eating healthy, cooking wholesome foods and exercising. Sophie understands the importance of fuelling your body with goodness, which helps Sophie to create nourishing alternatives of foods she loves that are equally as delicious. Eating well is not a diet and she loves inspiring people to do the same.

    Recipes: Raspberry Pancakes@coconutandbliss

    Grace Thorell Grace is a 23 year old Melbourne girl, Grace has been vegan for many years and follows a low FODMAP diet, she is a certified holistic health coach and is very passionate about mental and physical health and wellbeing.

    Recipe: Dukkah-Crusted Tofu

    Janina GelbkeNina is a 19-year old earth-child and passionate vegan from WA. She has learned to heal her body and thrive through the power of plant foods. She loves being outdoors and active as well as creating delicious, healthy and cruelty-free recipes to share with friends and hope to inspire others.

    Recipe: Vegan Apple Pie @naturally_nina_

    Katrina Nguyen Kat is lover of all things wholesome, healthy and homemade. Her interest for cooking and experimenting in the kitchen came about when she turned vegetarian a couple of years ago and since then, Kat's passion for cooking continues to grow. She loves to cook with seasonal produce and has a soft spot for raw desserts and green smoothies.

    Recipe: Vegetarian Quiche

    @katnt

    Kelsey Jackson Kelsey is the face behind @cookcleancuisine. She is a self-confessed foodie with a passion for photography and food styling. When she's not out exploring the Melbourne food scene, you'll find her expiri-baking in the kitchen.

    Recipes: Creamy Cacao & Coconut Hot Chocolate, Chi-ah Smoothie Bowl

    @cookleancuisine

    Samara LeMerleSamara is from Sydney, she loves all things vegan food related, as well as keeping healthy, with a balanced lifestyle and wellbeing. Samara loves to indulge on food and enjoys reading, writing and getting lost in nature.

    Recipes: Vegan French Toast

    Holly Shelley Holly is the owner of Paradise Pantry, a health and wellness blog/company that seeks toprovideand inspire people to cook real, delicious food.She is currently in the third year of her Bachelor of Nutrition and Dietetics degree on the Gold Coast and in the midst of building a house eating well is all the more important with so much going on!

    Recipe: Dukkah Tempeh Bowl, Apple Crumble, Wagon Wheel Recipe

    @paradise_pantry

    Jo RossJo is a mum of two and plant-based foodie, who loves making healthy, refined sugarfree versions of her favourite treats. She likes inspiring people to live healthy and active lives, and enjoys developing her love of photography and food blogging, whilst balancing work and a busy home life.

    Recipe: Apple and Rhubarb Crumble @healthyeating_jo

    @thehappycleanvegan

    @georgeats

    @fithealthyproject

    Georgia McDermottGeorgeats is a food blog and Instagram. It started after becoming increasingly intolerant to a lot of foods two years ago. Since then, it has become a full time gig and her place to share gluten free, pescetarian and sometimes fructose friendly recipes, travel and general frivolities.

    Recipe: Dukkah-Roasted Sweet Potatoes with Quinoa Tabouleh

    Doni ViljoenDoni is a 17-year old foodie living in Melbourne, she recently discovered the importance of nourishing her body and mind with wholesome plant-based foods after recovering from an eating disorder for over 3 years. Doni wishes to be a positive influence on those around her through her instagram, food and healthy living. She loves being active, creating delicious recipes and exploring cafes.

    Recipe: Spiced Potato Jewel Salad

    @dinewithdoni

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    INGREDIENTSSoup 5 cups pumpkin, chopped (about

    half a butternut pumpkin) 1 onion, chopped 2 garlic cloves, minced 1 cup coconut milk 1 cup vegetable stock 1 tbsp turmeric 1 tsp ginger powder 1 tbsp Table of Plenty Spicy Dukkah

    Cashew cream cup cashews, soaked in water

    overnight cup coconut milk

    TURMERIC PUMPKIN SOUP VEGAN | GLUTEN FREEPreparation Time: 30 minsCooking Time: 40 mins Servings: 3-4

    METHOD1. Preheat oven to 180C. Place pumpkinand onion on a lined baking tray andbake for 30 minutes. Add minced garlicthen bake for another 10 minutes or untileverything is cooked through. Removefrom oven.2. Meanwhile, for the cashew cream,drain cashews and add to blender with coconut milk. Blend until very smooth and add water to thin as desired. Remove from blender.3. When pumpkin, onion and garlic havecooled, add them to blender withremaining soup ingredients. Blend untilsmooth.4. Heat soup up again if desired, separateinto bowls and drizzle with cashew creamand Table of Plenty Spicy Dukkah toserve.

    Garnish with a handful of

    Table of Plenty Spicy dukkah

    @rainbownourishments

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    Our signature blend of mueslis combines an amazing variety of ingredients with the perfectflavour combinations. All you have to do ischoose your favourite from our range including Velvety Vanilla, Nicely Nutty, Classic Bircher andour premium range, Berry Basket, Crunchy Chia,Maple Pecan and Fig & Plum.

    OUR MUESLIS

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    PISTACHIO DUKKAH LAMB BURGER WITH LIME/MINT TZATZIKIPreparation Time: 10 minsCooking Time: 20 mins Servings: 4

    INGREDIENTSFor the burger 500g minced lamb 1 tsp crushed garlic tsp salt flakes Pepper 2 tbsp Table of Plenty

    Pistachio Dukkah 4 - 5 tbsp Olive oil

    METHOD1. In a food processor put all ingredientsin and mix until all combine.2. Once combined, measure out equalamounts and roll into balls. In a separate bowlmix the Pistachio Dukkah and olive oil toform a paste. Roll burger balls into the pastemaking sure the balls are generously coveredin the paste mixture.3. Before cooking flatten into a burger-sizedpatties. This recipe willmake roughly 4 burgers.

    INGREDIENTSLime and mint tzatziki 1 cups Natural greek yogurt 1 medium sized Cucumber, seeded and

    peeled 1 lime, juiced cup fresh mint, chopped cup Olive oil Pinch of salt and pepper

    METHOD1. Grate the cucumber and place in a small bowl with the salt. Stir to combine and set aside for 10minutes.2. In a medium sized bowl place the yogurt, lime juice, mint, olive oil and salt and pepper.3. Stir to combine then stir in the grated cucumber and place covered in the fridge for 1 hour.

    @biancavirtue

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    INGREDIENTSBase 100g Melting moments or GF

    Yo-yos 1 cup processed finely - Table

    of Plenty Cruncy Fruit FreeNutty Muesli

    4tbsp organic butter (or acombination of coconut oil)

    pinch of cinnamon 1tbsp honey 1/3 cup cocoa powder

    Top 1 cup roasted pumpkin 1 tbsp coconut sugar 3 whole eggs 1 tbsp milk 1 cup smooth ricotta 2 tbsp TheNuttyWhey

    Original or Caramel ~ you canuse regular Peanut Butter

    1tsp cinnamon tsp nutmeg tsp clove tsp all spice 1tsp vanilla essence pinch of salt

    Topping Toasted Peanut butter Muesli -

    optional

    1. Set your oven to 1800C and line a standard spring foamcake tin.2. To make your cake base, blend your biscuits and muesli toa fine crumb and turn into a bowl. Add your honey, cinnamonand any other ingredients and stir in before adding yourmelted butter. Mix well. Press firmly into your lined cake tinand set aside.3. Make your filling. If you havent already you will need toroast your pumpkin - do this by giving a light spray ofcoconut oil or other oil and bake until tender with a sprinkleof coconut sugar - you could steam as well.4. Once cooked through allow to cool and process untilsmooth and creamy. Add in all your ingredients and continueto process well. Pour over your base.5. Bake for 45 minutes until the centre still jiggles but is set.6. Allow to cool with the oven door ajar and the oven off for20 minutes before moving onto the bench. Run a knife aroundthe outside of your cake tin and remove the sides.7. For the topping we brushed some warmed peanut butterdown first before sprinkling our crumble topping and drizzlesof chocolate. Amazing serves warm, great served cold andbest stored in the fridge!

    PUMPKIN PIEVEGETARIAN | GLUTEN FREEPreparation Time: 30 minsCooking Time: 1 hr 10 mins Servings: 6METHOD

    @cleantreats_

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    DUKKAH-COATED TOFUVEGAN | GLUTEN FREEPrep Time: 5 mins Cooking Time: 10 mins Servings: 1

    INGREDIENTS 125 grams of tofu, cut into thin strips 1 tbsp Table of Plenty Pistachio Dukkah Juice of one lemon

    METHOD1. Combine Lemon and Dukkah until it's apaste then rub over tofu until covered.2. Bake in the oven 25 mins or until golden.

    @thehappycleanvegan

    CHICKPEA, TOMATO AND COCONUT SOUPVEGAN | GLUTEN FREEPreparation Time: 30 minsCooking Time: 40 mins Servings: 3INGREDIENTS

    1 can chickpeas 1 can crushed tomatoes 1 can coconut milk 1 onion diced 1 veggie stock cube cup boiling water (for stock cube) 2 tsp cumin 2 tsp paprika 2 tsp coriander Salt Garlic 10g Table of Plenty Spicy Dukkah Spelt oats Coconut oil

    METHOD1. Heat your oven at 180 and line a baking tray for the Spicy Dukkah. Combine your oats, meltedcoconut oil and Dukkah to coat. Bake until golden and all to cool.2. Make your soup. Heat your pot and add some coconut oil with your onion, garlic, and cook untilsoftened. Add all other ingredient and bring to a high summer for thirty minutes to soften thechickpeas.3. Blend up until smooth.4. Top with Table of Plenty Spicy Dukkah, chilli, parsley and sour cream.

    @cleantreats_

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    GRILLED PLUMS WITH HONEYED RICOTTA CREAM VEGETARIANPreparation Time: 15 minsCooking Time: 5 mins Servings: 1

    INGREDIENTS 1 plum, halved and the stone

    removed Pinch of coconut sugar 2 tbsp ricotta cheese 1 tbsp plain yogurt tsp honey cup Table of Plenty Fig and Plum

    muesli Pomegranate arils to decorate

    (optional)

    METHOD1. Sprinkle cut side of the plums withcoconut sugar. Alternatively you can dipthe plums in sugar to coat the cut side.2. Place fry pan on medium heat andwhen hot add the plums. Add a splash ofwater to the pan and cover with a lid sothat the plums steam and soften slightly.3. When water has evaporated, removelid and allow plums to caramelise(approx. 1 minute, but may be moredepending on how ripe your plum is)4. While plums are cooking, mixtogether ricotta, yogurt and honey.5. Assemble plate by combining Table of Plenty Fig and Plummuesli with ricotta cream and topping with the caramelised plumsand pomegranate arils.

    @laurafordnutrition

  • SAVOURY FRENCH TOAST ROLL-UPSVEGETARIANPreparation Time: 10 mins Cooking Time: 30 mins Servings: 4

    INGREDIENTS cup steamed pumpkin,

    lightly mashed 40g Danish feta 8 slices wholemeal or white bread,

    crusts removed 2 eggs 2 tbsp milk 2 tbsp olive oil 1 tbsp butter + extra melted butter 4 tbsp Table of Plenty Macadamia

    Dukkah Greek yoghurt to serve

    METHOD

    1. Combine eggs and milk in a shallow bowl.2. Flatten each slice of bread with a rolling pin. Place a slice of bread in front of you and crumble some feta in a line, on the third of the bread nearest to you and top with pumpkin.3. Roll up the bread and lay it on a plate with the seam side down. Repeat until you've filled all the slices of bread.4. Roll a roll up in the egg mixture, ensuring it is well coated all the way around. Repeat for all roll ups

    5. Spread Macadamia Dukkah out on a separate plate.6. Heat butter and olive oil in a pan over medium heat. Place four roll ups in the frying pan and cook on each side till golden brown.7. Remove roll ups from pan and place straight onto the dukkah mix (only coating one side) before transfering to a serving plate. If the dukkah doesn't stick, brush extra melted butter on to one side of the roll up and sprinkle dukkah on top.8. Repeat with remaining roll ups. Serve warm with a side of yoghurt (optional).

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    @feedmeichi

  • RASPBERRY PANCAKESGLUTEN FREE | VEGETARIANPreparation Time: 10 minsCooking Time: 15 mins Makes: 3-4

    INGREDIENTS 1 cup Table of Plenty Macadamia,

    Cranberry and Coconut muesli cup buckwheat flour cup almond meal 2 tsp baking powder 2 free range, organic eggs 1 ripe banana, mashed well 1 tbsp raw honey cup coconut or almond milk cup frozen raspberries Pure maple syrup, coconut yoghurt

    and cacao nibs, to serve

    @coconutandbliss

    [14]

    METHOD

    1. Place Table of Plenty muesli in ablender. Blend until a fine flour forms.2. In a bowl place all dry ingredients andstir until well combined.3. Then, add the wet ingredients, stirringwell.4. Melt 1 tsp of coconut oil in frypanover medium heat.5. Pour a small amount of the pancakemix and cook for about 2 minutes oruntil small bubbles form, then flip andcook the other side for around 30seconds to a minute.6. Repeat for the rest of the pancakes.7. Top with maple syrup, coconutyoghurt and cacao nibs

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    CHI-AH SMOOTHIE BOWLVEGANPreparation Time: 10 minsCooking Time: 0 mins Servings: 2

    INGREDIENTS 3 frozen bananas 1 cup frozen strawberries 1-2 tbs chia seeds soaked in 2 tbs Almond

    mylk/water for 15 minutes/until expanded

    METHOD1. In a food processes or high poweredblender, blend together all frozen fruit untilcreamy add in soaked chia once combined.2. Top with Table of Plenty Crunchy FruitFree Muesli, fresh fruit and almond butter.

    45g Table of Plenty's Crunchy Fruit Free Nutty Muesli is the perfect topper when it comes to smoothie bowls. Reduces the amount of 'extra' sugar, loaded with good fats and carbs to keep you fuller for longer.

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    @paradisepantry

    MATCHA CHIA PUDDINGVEGAN | GLUTEN FREE Preparation Time: 10 minsCooking Time: 15 mins Servings: 1

    INGREDIENTS 1 cup plant milk 5 tbsp chia seeds 1 tsp green tea powder cup Table of Plenty Macadamia, Cranberry &

    Coconut muesli Optional: tsp spirulina powder1. Mix the above ingredients in a bowl and leave for30 mins, then mix again

    Chocolate date sauce: 5 or 6 pitted dates 1 cup water 1 tbsp carob/cacao powderMETHOD1. Mix the above ingredients together using ablender, you can add more or less water dependingon the desired consistency

    TO ASSEMBLE1. layer a cup with chia pudding, banana,Table of Plenty Macadamia, Cranberry &Coconut muesli and raspberries.2. To top it o, drizzle with the chocolatedate sauce for an extra sweetkick

    @avocreates

    @cookleancuisine

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    SPICY ROASTED CHICKPEAS + SPICY MAPLE DUTCH CARROTS, SERVED WITH ROAST VEGGIESVEGAN | GLUTEN FREEPreparation Time: 25 minsCooking Time: 1 hr Servings: 3-4

    INGREDIENTSChickpea Mix 1 can chickpeas, drained + rinsed 1 x capsicum, diced into chickpea size

    pieces small head cauliflower, florets cut into

    chickpea sized pieces 1 tbsp Table Of Plenty Spicy Dukkah Cracked pepper Pinch of paprika + cinnamon

    Spicy Maple Roasted Carrots 12 x dutch carrots, tips removed 1 tbsp Table Of Plenty Spicy Dukkah,

    extra to sprinkle 1 tbsp olive oil 1 tbsp maple syrup Cracked pepper 1 tbsp dried thyme

    METHOD1. Preheat your oven to 200C, and line 2 trays with baking paper. Firstly, make the chickpea mix bycombining Table of Plenty Spicy Dukkah and spices in a mixing bowl. Pour this mixture onto one ofthe trays, making sure its spread out evenly. Place in the oven and roast for about 30 minutes, givingthe mixture a stir on the tray about half way through.2. While the chickpeas are roasting, chop your roast veggies, keeping them all similar in size, and addinto the mixing bowl. Add a splash of olive oil if you choose, and stir in your spices, making sure thevegetables are coated evenly. Place on the second baking tray and place in the oven. The veggiesshould take about 40 minutes to roast, turn tray half way through cooking to keep it even.3. Finally, prepare your carrots! Chop the tips o and place in the mixing bowl with the herbs, Table ofPlenty Spicy Dukkah, oil and maple syrup. Get your hands in there and coat the carrots evenly with themix. Set aside.4. By this point, the chickpea mix should be finished cooking. Scoop the mix o the tray into a cleanbowl, and set aside. Space your carrots evenly onto the, now empty, baking tray, and put back in theoven for 20 minutes, or until the carrots are soft.5. Once everything is roasted, spoon half the chickpea mix into a large serving dish, top with the roastvegetables, cover with the remaining chickpeas and top with your roast carrots. Sprinkle with the dishwith some extra Table of Plenty Dukkah, and serve!

    Roast Vegetables 1 x zucchini, halved lengthways and cut into quarters 1 x sweet potato, washed and chunked 1 x potato, washed and chunked 3 x half-moons butternut pumpkin,

    1.5 thick and cut into thirds Cracked pepper, paprika and thyme to season Splash of olive oil, optional

    @innerpickle_

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    BLACKBERRY, APPLE + DATE CRUMBLEVEGAN | GLUTEN FREEPreparation Time: 20 minsCooking Time: 30-40 mins Servings: 5-6

    INGREDIENTSFruit Mix: 2 cups frozen blackberries,

    defrosted and lightly squished 2 x large granny smith apples,

    peeled and cubed 15 x medjool dates, depitted and

    chopped 3 tsps arrowroot, heaped Squeeze lemon juice Pinch of cinnamon and cardamon

    Topping: 1 cup Table Of Plenty Crunchy

    Chia Muesli cup almond meal cup oat flour 3 tblsp coconut oil, melted Pinch of cinnamon, cardamom

    and mesquite powder (optional)

    METHOD

    1. Preheat your oven to 180C.Combine the fruit in a largemixing bowl. Add a squeeze oflemon, and stir it through with the cinnamon and cardamom.Be a bit rough with the mixture, to release as much blackberry liquid as possible.2. Stir through the arrowroot powder to thicken the mix. Pour the mix into an 20 x 20cm squarebaking dish, spreading evenly along the bottom and making the top as flat as possible. Wash and dryyour mixing bowl.3. Make the topping by combining all the dry ingredients, then slowly adding your coconut oil,coating the mix evenly. Pour the mix over the fruit and, using your hands, spread it out evenly over thetop, pressing it together and making sure no fruit is poking through.4. Bake in the oven for 30 minutes, turning the dish around half way through. The crumble is readywhen fruit is bubbling up the sides of the tray, and the top is nice and golden.5. Remove from the oven and let rest for at least 30 minutes, then serve warm with your favouritevegan ice-cream or coconut yoghurt.

    @innerpickle_

  • APPLE CRUMBLEVEGANPreparation time: 15 minsCooking time: 40 mins Servings: 6

    INGREDIENTS 3 green apples 3 pink lady apples 1 lemon zest 1 tsp vanilla paste Splash of water 3 sprigs thyme 1 cup of Table of Plenty Crunchy

    Fruit Free Nutty muesli 1 tbs coconut sugar (optional) 50g chunks of organic butter /

    coconut oil 1 tbs of cinnamonMETHOD1. Peel, core and slice apples. Place in apot with water, lemon zest and vanilla.Gently simmer until soft (20 mins)2. Mix together the granola with thethyme, coconut sugar,butter and cinnamon togetherSpread out into a baking tray and place granola mix on top.3. Bake in the oven for 20 minutes untilgolden Enjoy warm with full fat natural yoghurt, good quality ice cream or homemade custard.

    @paradise_pantry

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    CREAMY CACAO & COCONUT HOT CHOCOLATEVEGAN | GLUTEN FREEPreparation Time: 10 minsCooking Time: 10 mins Servings: 2

    INGREDIENTS 1 cup almond mylk 1 cup coconut mylk 2 tbs raw cacao powder 1 tbs coconut oil/cacao butter (butter is moredecadent) 1-2 tbs rice malt syrup | depending how sweetyou like it

    METHOD1. On low heat over the stove heat, coconut oil, ricemalt syrup & cacao powder.2. Pour in mylk and bring to heat but don't boil.Best served with Table of Plenty Dark ChocolateMini Rice Cakes

    @paradisepantry@cookleancuisine

  • [19]

    METHOD1. Preheat the oven to 1800C, and line a baking tray with paper.2. In a large bowl, mix the olive oil, salt, lime juice and Table Of Plenty Pistachio Dukkah, and then rubover the halved sweet potatoes and leave to sit until the oven is ready.3. When the oven is ready to go, put the sweet potatoes in and turn the timer on for half an hour, thenturn them over and cook for another 15-30 minutes.4. In a medium saucepan, add the quinoa, 3 cups of water and a pinch of salt. Bring to the boil, stirringintermittently, and then lower to a medium heat. Continue intermittently stirring until the water isabsorbed this should take about 15 minutes. Once the water has absorbed, take the quinoa o theheat, put the lid on, and allow to stand for about 10 minutes.5. Meanwhile, chop your cherry tomatoes (I used Heirloom for colour but any are fine) spring onionsand parsley, and mix together the olive oil, salt and pepper, and lime juice, for dressing.6. Remove the sweet potatoes from the oven once theyre ready, and flu up the quinoa. In a large bowl,combine the quinoa, tomatoes, parsley, dressing, and spring onion, and mix through. Transfer to aplate, and serve with the sweet potatoes on top, sprinkled with extra Pistachio Dukkah.

    DUKKAH ROASTED SWEET POTATOES WITH QUINOA TABBOULEH GLUTEN FREE | DAIRY FREE | VEGETARIAN Preparation time: 15 minsCooking time: 25 mins Servings: 4 INGREDIENTSDukkah Roasted Sweet Potatoes

    2 medium sweet potatoes, halved 3 tbsp Table Of Plenty Pistachio Dukkah 2 tbsp olive oil Generous pinch of salt Juice of half a large lime (one a whole

    small one)

    Quinoa Tabbouleh 1 cup white quinoa 3 cups water large lime (or a whole small one) 2 tablespoons olive oil Large bunch parsley 250g grams chopped cherry tomatoes 3 spring onions, finely chopped (optional) Salt and pepper Extra dukkah, to serve Extra lime wedges, to serve@georgeats

  • [20]

    METHOD1. Preheat your oven to about 190C, and line 2 baking trays with paper.Grate your veggies and measure into a large mixing bowl. Add spices,Table of Plenty Dukkah, salt and pepper and distribute evenly.2. In a separate bowl, mix together your coconut oil, and egg replacer untilcompletely combined. Slowly whisk your chosen flour into the wet mixture.

    3. Add the wet mixture to the veggies and spices and coat well. The mixture will beloose and wet - this is okay! Grab a handful of the mixture and start loading up yourtrays. The mixture will seem sloppy and you will not be able to shape them like aburger patty. Instead, press the mixture together in a flat pile on the try, kind of likeyou're forming a hash brown.4. Bake in the oven for 20 minutes.5. Once the 20 minutes has passed, flip the fritters over. I did this by using onespatula to get them o the tray, then lightly sandwiching them between anotherspatula, flipping it over and using the second flip to put them back on the tray.6. Bake again for another 20-25 minutes. If you wish to harden the fritters up a littlemore, leave them under the grill for a couple of minutes to brown the tops.7. Once cooked, remove from oven and let cool on the trays for about 15 minutesbefore placing them on a wire rack.8. Serve either as a snack with some homemade BBQ sauce, or with a side salad.Alternatively, if youre after something a bit more filling, put them on a toasted bunwith your favourite ingredients!

    SWEET POTATO + ZUCCHINI FRITTERSVEGAN | GLUTEN FREE | DAIRY FREEPrepsration time: 15 minsCooking time: 20 mins Makes: 6

    INGREDIENTS 3 cups sweet potato, peeled + grated 2 cups zucchini, grated cup coconut oil, melted 1 egg replacer (I used Orgran) 2-3 tbsp all purpose flour

    (I used gluten free) 2 tbsp Table Of Plenty Pistachio

    Dukkah Cumin, smoked paprika, cayenne

    pepper + turmeric, to taste

    @innerpickle_

  • PUMPKIN AND MUESLI LOAFVEGAN | DAIRY FREEPrepsration time: 10 mins Cooking time: 35-40 mins Serves: 8-10

    INGREDIENTS

    @thebitingtruth

    [21]

    1 cups Table of Plenty Macadamia,Cranberry and Coconut muesli 1 cups plain wholemeal flour 1 teaspoons baking powder 1 teaspoon cinnamon, ground 1 pinch allspice, ground 1 cup of mashed roast pumpkin 2 eggs 1 tablespoon rice malt syrup cup coconut oil

    METHOD 1. Heat oven to 180 C.2. Grease and line a small loaf tin.3. Combine dry ingredients in a mixing bowl. Add the wet ingredients and stir until just combined.4. Spoon the mixture into the prepared pan, smoothing down the top of the mixture with the backof a spoon.5. Place on the middle rack of the oven and cook for 35 minutes or until cooked through and goldenbrown on the edges.6. You can enjoy it as is or serve up with ricotta or low fat natural yogurt, a sprinkle of cinnamonand some mashed walnuts!

  • [22]

    SAVOURY KALE PANCAKES WITH BEET HUMMUS AND DUKKAHGLUTEN FREEPreparation Time: 20 minsCooking Time: 30 mins Servings: 4

    INGREDIENTSKale Pancakes: 2 egg yolks 2 egg whites, beaten cup gluten free flour mix coconut milk 1 cup kale leaves 1 tsp coconut oil, plus extra for cooking 1 tbsp Table of Plenty Pistachio Dukkah Salt, to taste

    METHOD1. For the pancakes add the egg yolks, coconutmilk and oil to a blender and blend untilcombined.2. Add the kale leaves and blend again untilmixture is smooth and green.3. Lastly add the flour and salt and blend onemore time until combined.4. Pour the mixture into a medium mixing bowl and fold the dough and egg whites.5. Lightly grease a fry pan with coconut oil and scoop of the mixture onto medium-hot pan.Cook for 2-4 minutes on each side - until golden brown. Serve with beet hummus and Table of PlentyPistachio Dukkah.

    INGREDIENTS Beet Hummus: 1 can cooked chickpeas, drained (400g) 1 small roasted beet (cooked also works) 2 tbsp lemon juice 2 tbsp tahini 1 tbsp extra virgin olive oil tsp garlic, minced Salt and pepper, to taste

    METHOD1. For the hummus, add all ingredients except for olive oil to a food processor or blender and processuntil smooth.2. Drizzle in olive oil as the hummus is mixing. Taste and adjust seasonings as needed, adding moresalt, lemon juice or olive oil if needed. If its too thick, add a bit of water.Store hummus in a Tupperware container in the fridge.

    @wildblend

  • INGREDIENTS 2 carrots 2 small zucchini 1 red onion 1 red skinned potato 1 x 20ml tablespoon Table of

    Plenty Lemon & Herb Dukkah Extra virgin olive oil Sea salt Black pepper 80g feta cheese Handful of fresh parsley, washed

    and roughly chopped

    METHOD1. Preheat your oven to 180C (fan-forced).2. Wash the carrots, zucchini and potato and cut into chunks (about 3cm wide) leaving the skin on.Peel the onion and cut into wedges.3. Spread the chopped vegetables out in one layer onto a baking tray. Sprinkle over the Lemon &Herb Dukkah and drizzle with a generous amount of extra virgin olive oil. Season with a good pinchof sea salt and cracked black pepper.4. Bake in the preheated oven for about 1 hour or untilthe vegetables are cooked though. To serve, crumblethe feta cheese over the vegetables and top withthe chopped fresh parsley.

    @realfoodhealthybody

    [23]

    ROASTED VEGGIE TRAY WITH LEMON AND HERB DUKKAHGLUTEN-FREE | GRAIN-FREE | VEGETARIANPreparation Time: 15 minsCooking Time: 1 hr Servings: 2-4

    This is an easy and tasty way to incorporate more nutrient-dense vegetables into your diet. Feel free to adjust the combination of vegetables to suit what you have on hand.

  • VEGETARIAN QUICHEPreparation Time: 20 minsCooking Time: 45 mins Servings: 8

    INGREDIENTS 2 sheets of pre-made shortcrust pastry 4 eggs cup Parmesan cheese cup Pure cream (or coconut cream) Punnet of heirloom tomatoes, halved 450g of peeled and cubed Kent pumpkin Handful of shredded basil Salt and pepper (to season) 2 tbs of honey Olive oil spray 2 tsp Table of Plenty Spicy Dukkah

    @katnt

    METHOD1. Preheat oven to 1800. Defrost shortcrust pastry.

    2. Spray a loose-based fluted tart tin with olive oil spray and then line withpastry, remembering to prick the base with a fork. Freeze for 15 minutes

    3. As pastry is freezing, roast cubed pumpkin and halves tomatoesusing olive oil, salt and pepper and honey to season.

    Roast vegetables for 20 minutes or until soft and golden.

    4. Reduce oven to 1600. Remove tart tin from freezer andbake for 10-12 minutes or until golden

    5. In a bowl, whisk 4 eggs, add cream, parmesan cheese,shredded basil, season with salt & pepper.

    6. Once vegetables have roasted and tart has been baked, removefrom oven and arrange vegetable pieces on the base of the pastry case. Pour

    egg and cream mixture over the vegetables. Gently tap the tart tin on yourbench to ensure that the liquid mixture is evenly spread, sprinkle with Table ofPlenty Dukkah.

    7. Bake for 35-40 minute or until quiche is golden. Serve warm with a side ofgreen salad.

    [24]

  • [25]

    LAYERED MACADAMIA, CRANBERRY AND COCONUT BIRCHERVEGAN | DAIRY FREEPreparation Time: 30 minsCooking Time: 20 mins Servings: 2

    INGREDIENTS 1 Cup Table of Plenty Macadamia, Cranberry

    & Coconut Muesli 1 Cup nut milk of choice 1 apple, grated Cup shredded coconut

    METHOD1. Mix everything in a bowl and let stand overnight

    INGREDIENTSFor the raw fig jam 6 dried figs, stems removed and, soaked

    in warm water for 20 minutes Juice and zest of lemon Juice and zest of orange 2 tbsp chia seeds 2 tbsp rice malt syrup Pinch of ground cinnamon

    METHOD1. Drain figs (and keep cup of the retainedsoaking water retain water)2. Add all ingredients into a food processor,including the retained water3. Process on high for around until all largechunks have broken down4. Allow to sit for 5 minutes while the chiaseeds thicken.5. If the jam is too thick, add 1 Tbsp chia seedsthen pulse to combine6. Repeat step 4 and 5 until you have yourdesired thickness7. To assemble layer the bircher into a cup,with alternating layers of fig jam, fresh orstewed fruit, Table of Plenty Muesli andcoconut yoghurt. Top with fruit. Yum!

    @Panaceas_pantry

  • [26]

    VEGAN APPLE PIEVEGAN | GLUTEN FREE | DAIRY FREEPreparation time: 20 minsCooking time: 40 mins Servings: 5-6

    INGREDIENTS

    1 cup buckwheat flour 1 tsp baking powder 3 tbsp coconut sugar 2 tbsp flaxmeal soaked in cup water to form a gel 1 tsp vanilla Handful of Table of Plenty Macadamia, Cranberry and

    Coconut Muesli

    For the filling: 3 apples, peeled & chopped 1 tsp vanilla 1 tsp cinnamon cup pitted dates, soaked in warm water tsp ground ginger tsp cloves Pinch of nutmeg 1 tbsp almond milk

    Glaze: mix 2 tbsp Tahini and 2 tbsp maple syrup

    METHOD1. Sift flour, baking powder and sugar, stir in flax gel & vanilla & knead to form a dough. Roll into aball, cover & place in fridge for hr.2. Preheat oven to 2000 & line a tin with baking paper. Cook apples together with spices & cupwater, simmering covered until soft & liquid has almost absorbed. Puree dates together withalmond milk & stir into apple mix.3. Roll out dough to 0.5 cm thickness & press into tin to form a crust. Trim away excess.4. Spoon apple mixture evenly into crust. Roll out excess dough & cut into strips to place acrosstop. Sprinkle with muesli & bake for 20-30 mins until golden. Allow to cool before drizzling in glaze.

    @naturally_nina_

  • [27]

    @healthyeating_jo

    APPLE & RHUBARB CRUMBLEVEGAN | DAIRY FREEPrep Time: 15 minsCooking Time: 20 mins Servings: 4

    INGREDIENTSFilling 5 stalks rhubarb trimmed and chopped 2 pink lady apples, peeled, cored and diced 1 cup water tsp cinnamon (optional) 1 Tbsp granulated stevia or natural

    sweetener of choice (more to taste)

    METHOD1. Add ingredients to a non stick saucepan.2. Bring to the boil then simmer on mediumlow for 10 mins stirring occasionally untilthickened. Add more water as required.Spoon mixture into tworamekins

    INGREDIENTSCrumble cup Table of Plenty Macadamia,

    Cranberry & Coconut muesli 1 tsp melted coconut oil 1 tsp rice malt syrupMETHOD1. Mix together and spoon over rhubarbmixture.2. Sprinkle with coconut sugar. Placein a pre-heated oven at 180oC for 20 minsTop with a dollop of whipped coconutcream to serve.

  • [28]

    BAKED OATSVEGAN | DAIRY FREE Preparation Time: 5 minsCooking Time: 10 mins Servings: 1

    INGREDIENTS

    cup of coconut milk(or milk of choice)

    45g serve of Table of PlentyMacadamia, Coconut &Cranberrymuesli

    1 tsp chia seeds ripe banana, mashed 1 tsp vanilla extract Pinch of salt tsp baking powder Banana & coconut to decorate

    METHOD1. Preheat oven to 1800. Lightly spray or oil a small ramekin orsingle serve baking dish with olive oil or coconut oil.

    2. Mix all dry ingredients (Table of Plenty muesli, chia seeds, salt &baking powder) in a small bowl. Add the mashed banana to the dryingredients,mixing wellto combine before adding in the vanillaextract andcoconut milk. Mix well and pour into prepared bakingdish/ramekin.

    3. Top with sliced banana if you like and placein the oven to cook for approx 20-25 minutesuntil cooked through and golden. Top withsome extra coconut milk and shreddedcoconut if desired.

    @the_wholesome_nutritionist

  • *We mix ourNuttyWhey original with 2tbsp water to make a sauce. You

    can use any flavour.Enjoy!

    DESSERT BAKED SWEET POTATODAIRY FREE Preparation Time: 40 minsCooking Time: 15 mins Servings: 1

    INGREDIENTS Thenuttywhey powdered peanutbutter Cacao nibs Raspberries Maple or honey Dark chocolate - melted Table of Plenty Maple Pecan muesli 1 small sweet potato per person Add the following in measurements

    of your choice Honey, Cinnamon,Ricotta, Almond slivers

    METHOD1. Heat your oven to 180o and bakeuntil cooked through - about45minutes.

    2. Take the top o and the centrefilling. Discard the skin. With the softpotato mash through honey, cinnamonand ricotta. Re-stu into your potato.3. Add all other toppings in desiredquantities.

    @cleantreats_

    @rainbownourishments

    [29]

    WINTERY ROAST VEGETABLE SALADVEGAN | GLUTEN FREE | DAIRY FREEPreparation Time: 15 minsCooking Time: 40 mins Servings: 2

    INGREDIENTS butternut pumpkin 3 roma tomatoes 1 carrot 1 red capsicum 1 beetroot red onion 2 tbsp maple syrup

    METHOD1. Preheat oven to 180C. Line baking tray withbaking paper. Cut all vegetables to around thesame thickness. This allows all of the vegetables tobake at the same rate. Place pumpkin, tomatoes,onion, carrot, capsicum and beetroot on bakingtray and bake for 30-40 minutes.2. Brush maple syrup on pumpkin and carrotpieces and place under grill for 5 minutes tocaramelise.3. Add all ingredients to a large bowl and mix.Separate into serving bowls and enjoy!

    1 cup salad greens 1 avocado pomegranate Handful walnuts

    and pisachios Handful Table of

    Plenty Spicy Dukkah

  • SPICED LAMB RACK WITH PISTACHIO DUKKAHDAIRY FREE | GLUTEN FREEPrep Time: 20 minsCooking Time: 30 mins Servings: 4

    INGREDIENTS 2 x 8-cutlet racks of Australian lamb 2 free range eggs, lightly beaten 40g Table of Plenty Pistachio Dukkah 1tsp cayenne pepper 2 tbsp chopped continental parsley 200g asparagus or green beans, stalks

    trimmed and steamed

    METHOD1. Preheat oven to 200C. Line a baking traywith greaseproof paper.2. Combine chopped continental parsleyand Table of Plenty Pistachio Dukkah inabowl. Set aside. Lightly beat free rangeeggs in a separate bowl.3. Dip lamb racks in egg mix and then coatin spiced parsley and Table ofPlentyPistachio Dukkah mix.4. Cook in preheated oven for approx 25minutes. Place on serving platter withsteamed asparagus, beans and sweet potatomash.

    @fithealthyproject

    FRENCH TOASTVEGAN | GLUTEN FREE | DAIRY FREEPreparation Time: 15 minsCooking Time: 15 mins Servings: 1-2

    INGREDIENTS 4-5 slices of thick bread 1/2 mashed banana 1 tsp vanilla extract 1 tsp nutritional yeast (optional) 1 tbsp maple syrup 1 cup plant mylk of choice - 1 cupTable of Plenty Macadamia,

    Cranberry and Coconut Muesli

    METHOD1. Combine mylk, syrup, banana, vanilla andyeast. Whisk together until frothy, set aside.2. Set out a plate and sprinkle a generousamount of Table of Plenty muesli onto it.3. Soak bread one at a time in the wet mixture,then pat them in Table of Plenty muesli untilnicely coated, and set aside. Repeat withremaining slices until complete.4. In a non-stick pan on medium heat, fry yourfrench toast slices for about 2-3 minutes perside, or until cooked andgolden brown. Removeand serve warm, with fresh fruit and extra maplesyrup.

    [30]

  • [31]

    DUKKAH TEMPEH BOWLPreparation Time: 15 minsCooking Time: 20 mins Servings: 2 INGREDIENTSTempeh and sauce: 4 tablespoons Table of Plenty

    Macadamia Dukkah 1 block of tempeh 1 orange juice 2 tbs grated ginger 1 tbs chilli 2 tbs miso 1 tbsmaple syrup/honey

    Salad 1 packet brown rice / soba noodles 8 pieces of wakame seaweed 1 small eggplant 8 slices pumpkin 4 radishes - whole avocado

    METHOD1. Mix all tempeh ingredients in a bowl2. Cut tempeh into rectangles and place inbowl, let sit in fridge for 20 mins 1 hour3. Slice eggplant and pumpkin in oven at 200ofor 40 minutes in some ghee/olive oil4. Soak seaweed for 10 minutes in cold waterand drain. Thinly slice radish and avocado.5. Cook noodles according to instructions andset aside.6. Fry tempeh until golden and the sauce issticky. Spread Table of Plenty Macadamiadukkah out on a chopping board and roll thetempeh in it.7. Assemble in your favourite bowl and drizzlesauce from the tempeh over the top. Enjoy!

    @paradise_pantry

  • METHOD1. Place berries in a pan with maple syrup andheat until its all juicy. Add in chia seeds, stir andremove from heat. The chia should soak up allthe juice. Set aside.2. In a small food processor pulse all the vanillalayer ingredients together until quite smoothand spreadable. Set aside.3. Prepare chocolate layer. Spread even layerson top of the rice wheels - I opted for the berryjam layer on the chocolate ones and thechocolate on the strawberry ones, with theyummy vanilla layer on everything.4. They taste great when the rice cakes arecrunchy but equally as nice when they soften alittle bit. Kids and adults alike will adore these,I certainly will be making these time and timeagain. They look fancy but are oh so easy!Enjoy!

    WAGON WHEEL RECIPEVEGETARIAN | GLUTEN FREEPreparation Time: 30 minsCooking Time: 0 mins Servings: makes 6 of each flavour

    INGREDIENTS 12 Chocolate rice cakes 12 Triple berry rice cakes

    Chia Jam Layer 1 cup of berries (fresh or frozen) 1 tbs of chia seeds 1 tbs of maple syrup / sweetener

    Vanilla Layer cup of Coconut paste cup of Coconut oil 2 tbs rice malt syrup cup of Cashews 1 tsp of Vanilla paste Pinch of celtic or himalayan salt

    Chocolate Layer Cup of Chocolate spread, just melted

    chocolate (preferably dark)

    @paradisepantry

    [33]

  • CRUNCHY BLUEBERRY

    & PASSIONFRUIT

    COBBLER VEGAN I DAIRY FREE Preparation time: 10 Cook time: 25 Seves: 6-8

    INGREDIENTS

    For the filling: 500g organic frozen blueberries Juice of 1 lemon 2 passionfruits

    For the crumble: 2 cups Table of Plenty Macadamia,Cranberry & Coconut muesli 1 cup chopped almonds 2 Tbsp virgin coconut oil 2 Tbsp coconut flower nectar % tsp cinnamon % tsp vanilla

    METHOD 1. Preheat the oven to 175C degrees and grease a 20cm square baking dish.2. In a small bowl, toss the blueberries with the lemon juice. Spread evenly on the base of your baking dish.3. Using the same bowl, mix together the remaining ingredients until combined. Spoon the crumble over the blueberries. 4.Bake at 175C for 20-25 minutes, or until golden and crunchy.5. Let cool slightly before serving.6.Serve with coconut yoghurt and fresh mint.

    [33]

  • SPICED POTATO JEWEL SALADVEGAN | GLUTEN FREE | DAIRY FREEPreparation Time: 10 minsCooking Time: 45 mins Servings: 1-2INGREDIENTS 4 Washed baby potatoes 25g Table of Plenty spiced dukkah 1 Cup fresh kale and Spinach 1 x Broccoli Capsicum Handful green beans

    Tahini drizzle (serves one) TBSP unhulled tahini TBSP water Juice of lemon Rind of lemon

    @dinewithdoni

    METHOD1. Preheat oven to 2000C2. Keeping the skin on, chop potatoes intosmall cubes3. Coat chopped potatoes in olive oil, seasonwith salt and pepper then roll in spiced dukkah4. Cook at 2000 for 35 minutes (or untildesired texture/crispness)5. Add capsicum to potato bake and bake for 5minutes (or until capsicum is slightly soft)6. Steam broccoli and green beans7. Mix tahini, water, juice rind of lemon until itthickens and becomes smooth8. Build potato salad and drizzle with tahini

  • Available at Coles, Woolworths and leading independent stores. Follow us today to receive wholesome recipes and food inspirations.

    www.tableofplenty.com.au

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