Gluten Free Sweet Potato and Coconut Milk Pastie!

Gluten Free Sweet Potato and Coconut Milk Pastie!



(Serves 2)
Ingredients:
Pastry -

300g gf doves flour
1 tbsp flaxseed
1/4 tsp oregano
1 tsp baking powder
2 tbsp coconut oil
100ml water

Filling-
3 medium sweet potatoes
1 can kidney beans, drained
1/2 can coconut milk
1 tsp medium curry powder

Sides-
1 head spring greens
1 cup frozen peas

First, place the sweet potatoes straight into the oven as they are whole at 200°C for 45 minutes.

Meanwhile in a bowl add the flour, flaxseed, oregano and baking powder. Put the coconut oil in a microwavable bowl and melt in the microwave for 40 seconds. Then add this to the flour and mix in along with the water, adding it gradually until a dough ball forms. Use your hands to form the dough. Line a baking sheet with baking paper or oiled tin foil. Then split the mixture in two and flatten out 2 long pizza shaped pastry shapes.

In a separate bowl add the kidney beans and coconut milk and once the sweet potatoes are soft, carefully take them out the oven and peel off the skin (and eat it) then mash and add to the mixture. Add the curry powder and mix well. Place a large dollop of mixture on one side of the pastry and fold over to close and form the pasty! Pierce holes in the top and bake in the oven for about 30 minutes.

Whilst they're nearly done tear some spring greens (collard greens) or cabbage into a frying pan along with water and peas, then steam fry until vibrant green. As the water evaporates, replace with more.
Carefully take out the oven, chop in two and serve!

Watch me make this in my latest VLOGMAS DAY 1 2016 video:




Gluten Free Sweet Potato and Coconut Milk Pastie!

Vegan Recipe: Cinnamon Rolls

Vegan Recipe: Cinnamon Rolls

I made these as a treat for my house mates for our weekly Sunday roast. They went down super well so thought I'd write a recipe for them. 

(Makes 12 rolls) 

Ingredients:

300g flour (gf or plain)

1 tsp baking powder

 50g sugar

100ml water 

1 tsp cinnamon

1 tbsp sugar syrup eg golden, maple, agave

In a bowl mix the flour, baking powder and sugar then gradually add the water with a spatula to form a dough. Split the dough in two and roll out each at a time to form a thin large rectangle. To make a thick cinnamon sauce mix in a small bowl the cinammon, syrup, 1/2 tbsp flour and 3 tbsp water. Mix to form a thick sauce and spread all over the dough saving some for later. Roll up the dough from the longest edge to form a long sausage. And place on a lined baking sheet, spread the rest of the sauce over the top and bake for 20-30 minutes 200 degrees Celsius until risen, fluffy and golden. Once cooked allow to cool and slice into inch thick slices. Delicious. 

Hope you enjoy!

Lots of love,

Robyn x

Vegan Recipe: Cinnamon Rolls

Mushroom Puff Packages VEGAN

Mushroom Puff Packages VEGAN

Once again this was a spontaneous recipe. Turned out amazing so why not share with you all. I used Aldi's puff pastry - which is vegan Woop! This is more processed but to keep vegan long term add in variety. Now without further a do here's the recipe! 

(Makes 4 puffs)

Ingredients:

1 packet (300-400g) puff pastry (jus-roll or Aldi)

1 can chickpeas

5 finely diced mushrooms 

1 tbsp tomato purée

1 handful fresh parsley or coriander 

1/2 tsp chilli

1/2 tsp lemon & thyme seasoning 

1/2 tsp marmite 

In a bowl add the chickpeas (drained but save the juice) and mash with a fork, add the diced mushrooms and diced parsley. Mix the marmite, tomato purée, chilli, seasoning with some of the juices and add to the bowl. Mix all together well. Spread out the pastry and using a knife slice into quarters. Place the mixture evenly divided between the 4 quarters. Fold over and secure with a fork around the edges. Pierce and pop in the oven for 20 minutes on 200 degrees celsius until golden and puffed up. Serve with kale chips! Just threw the kale on a tray and baked for 5 mins. Enjoy!

Watch the video here: https://youtu.be/tUoSLl7Fk88

Now you'll love this recipe so head on out to get the ingredients, whip them together, take a snap and send it to me on Instagram or snapchat (sweetsugarcrumb).  

Have a glorious day!

Lots of love,

Robyn x 

Roasted Veggie Puff Pie

Roasted Veggie Puff Pie

I made this pie with my friends as a new years celebration pie. I was so delicious I just had to share the recipe with you all. 

(Serves 4)

Ingredients:

2 pack jus-rol puff pastry

2 carrots

2 courgettes

8 medium mushrooms

1 leek 

1 tsp coconut oil  

1 tbsp flour

1 tsp chilli powder / paprika 

1 tsp mixed herbs

1 tbsp tomato purée 

1 handful fresh basil (optional) 

Preheat your oven to 200 degrees celsius and place a baking tray in the oven with a tsp of coconut oil on it (It should melt and spread out.) Then dice the carrots, courgette and mushroom into bite size pieces and scatter onto the tray. Bake for about 25 minutes until soft. Meanwhile roll out one slab of pastry so it's large enough to line the base and sides of a pie dish, place in the pie dish. Then roll out the other ready to be be placed on top of the pie. Meanwhile, dice your leek and stir fry with water until soft. Make the sauce by mixing in a jug the flour, herbs & spices with some cold water then mixing in some boiling water to make up 1 pint of sauce. Once the veggies are cooked place in a mixing bowl and mix in the sauce along with the leeks, add to your pastry lined pie dish and top with the fresh basil. Place the pastry lid on top and fix to the base removing any excess pastry to bake with another time. Place in the oven and bake for 45 minutes until golden and puffed up. Serve!  

I hope you like the recipe! 

See the video here: https://youtu.be/QIKz1YJyT-8

Lots of love

Robyn x

Leek and Potato Puff Pie!

Leek and Potato Puff Pie!

I absolutely love puff pastry and what better way to use it than in a pie! Filled with a deliciously creamy sauce that will blow you away. Can you believe the creaminess was made with just blending some of the potatoes. I did add some awesome violife cheese which you can get from Asda or Tesco but it's not essential.

 

(Serves 4)

Ingredients:

2 blocks jus-rol puff pastry

6 medium potatoes 

2 leeks

1/4 block violife (optional)

1 tsp sage

2 tsp parsley 

Pre-heat your oven to 200 degrees celsius. Roll out one of your pastry blocks  so it'll fit in your pie dish and lay it in, press down so it moulds the sides to form the pie base. Meanwhile, peel and dice the potatoes into small chunks and add to a pan. Bring to the boil and cook until firm but soft. Take out half the potatoes and set aside. Further cook the rest of the potatoes and add the violife. Blend with a hand blender to form a creamy sauce. Add the herbs and diced leek. Wilt the leek and turn off the heat. Add the rest of the potato back to the pan then pour the mixture into the pie dish. Roll out the second pastry block and lay on top of the pie. Using scissors cut the excess pastry away and use for decoration or be inventive ;). Twist the pie edges to seal the pie, pierce with a fork, then pop in the oven for 40 minutes until golden. Take out the oven and serve! Incredible served with peas. 

So that's the recipe! Everyone absolutely loved it and it even tastes fabulous the next day. 

Check out the video here:  http://youtu.be/v8LVNPiN6XE

Have a wonderful day,

Lots of love

Robyn x