Sweet Peanut Butter Sauce

Sweet Peanut Butter Sauce

(Serves 1)

Ingredients:

2 tsp pb2 (powdered peanut butter)

2 tsp sugar syrup (agave, maple, golden or sweet freedom) 

2 tsp water

Simply mix together and serve on toast, pancakes, porridge or crumpets! 

Apple Rice Pudding

Apple Rice Pudding

(Serves 1)

Ingredients:

100g oats * or 400ml oat milk

100g white rice 

2 tsp pb2 or peanut butter

1 tbsp sweet freedom or agave 

1 apple

To a pan add the oat milk and rice, bring to the boil and simmer. In a little bowl mix the peanut butter with the sweet freedom and some water to form a paste. Dice an apple into small chunks and add to the pan along with the peanut mixture. Mix it well and continue to simmer until the apple is cooked and it looks thick and creamy. Then serve in a cute bowl and top with more sweet freedom. 

* to make oat milk, soak oats for 10 minutes and drain, repeat twice then soak overnight. Blend and strain through a nut milk bag. 

Mash Potato Stuffed Peppers

Mash Potato Stuffed Peppers

(Serves 2-3)

Ingredients:

3 bell peppers

5 medium red potatoes

Bunch of dinosaur kale/ cavolo nero

1" red chilli (no seeds)

1" fresh ginger

1/2 tsp turmeric

1/4 tsp allspice

5 coriander seeds

2 tbsp tomato purée 

2 tsp bouillon 

Dice roughly the potatoes and boil for 20 minutes. Drain the potato water into a bowl. And mix about 2 tbsp potato water with the bouillon. Mash the potatoes with the bouillon paste. Slice the tops off the peppers and scoop out the seeds. Stuff them with the mash and bake in oven on 200 degrees celcius for 45 minutes. In a ceramic frying pan add finely diced ginger and chilli with a tbsp potato water, fry until fragrant. Then add the allspice, turmeric and coriander seeds. Add more potato water, about 500mls and the tomato purée. Cook on medium until reduced down and a thick sauce forms, about 15 mins. If you have left over mash then place in a dish lined with baking paper, sprinkle with a pinch of bouillon and bake in the oven along with the peppers. Once peppers are slightly golden serve in a cute bowl with steamed kale and pour over te sauce! Delicious! 

Sweet Potato Falafels

Sweet Potato Falafels

Ingredients:

(Makes 16 falafels)

1 large sweet potato

1 can chickpeas

1 handful basil

1 garlic (optional)

1/2 red onion 

1 tsp cumin

1-2 tsp flour (wheat or rice)

Pre heat oven to 200 degrees celcius. Peel and dice the sweet potato into small chunks and bake until soft. Meanwhile, drain and blend the chickpeas in a bowl with a hand blender. Mix in the finely diced onion, basil, cumin and minced garlic. Then mash in the sweet potato and add flour if needed. Place some flour in a bowl and take some mixture between your palms, roll into balls and then roll in the flour and place on floured baking paper. Bake in the oven for 30 mins turning half way. Serve in lettuce boats! 

ROBYN'S RECIPES EBOOK!

Robyn's Recipes Ebook!

BUY MY EBOOK HERE: http://payhip.com/b/sn79

Full of over 40 of my deliciously vibrant high carb vegan recipes. From simple raw fruit smoothies to fabulously wholesome sweet potato pie. A picture says a thousand words so there's a photo for every recipe!

Feel free to use these recipes as often as you wish. They are all high carb, low fat, salt free, oil free and most of them are even gluten free. Also find included my signature Sweetsugarcrumble recipe: 'Robyn's Sweetsugarcrumble' made with fresh strawberries and a raw dried mulberry crumble!

BUY MY BOOK HERE: http://payhip.com/b/sn79

Battered Apple Slices!

Battered Apple Slices!

(Serves 3)

Ingredients:

2 apples

250g flour (plain wheat, gram, rice, gf bread flour mixture)

4 tsp PB2 (peanut butter)

1 tbsp agave nectar

In a bowl mix the flour with water to form a really thick batter. Slice the apples through the core to form thin rounds and remove the core. Heat a ceramic frying pan and dunk each apple slice in the mixture coating thickly and place straight in the pan. Do the same to as many slices that will fit in the pan, fry until cooked then flip gently with a spatula, fry the other side until golden then serve, drizzle with a mixture of the agave, pb2 and a little water. Super scrumptious! 

 

Veggie Pasty!!

Veggie Pastie!! 

(Serves 1)

Ingredients:

100g flour (whole meal/plain/gf or mixture)

About 50ml water

1 carrot spiralized 

1/3 courgette spiralized 

1 tbsp tomato purée (mix with water to form a sauce) 

Preheat oven to about 200 degrees celcius. In a bowl mix the flour and water to form a dry dough ball, flour a surface and roll out until about 1/2 cm thick. Place a cup under one side to form a ridge, pile up the spiralized ingredients and pour over the tomato purée. Then fold over to seal the ingredients inside and twist shut starting from one corner to  the other. Pierce the top to allow steam to escape and place in the oven for about 20 minutes until slightly golden. Serve! 

Pumpkin Pie

Pumpkin Pie

(Makes 8 slices)

Ingredients:

2 cups pumpkin purée or a small fresh pumpkin

200g pitted dates

100g oats 

1/2 cup finely chopped walnuts

1/2 cup sugar

To make the pumpkin purée just peel the pumpkin, chop into medium pieces and bake in the oven for 30 minutes around 200 degrees celcius. Then blend up with 1/3 cup sugar. 

In a food processor blend the dates and oats to form a stif dough mixture and press it into the sides of the dish. Pour the pumpkin purée into the dish and spread out, top with the chopped nuts, sugar and bake in the oven for 15 minutes until golden, serve! 

Watch my video here: http://youtu.be/5S4LJf1-tsM

Simple Carrot and Tomato CousCous

Simple Carrot and Tomato CousCous

(Serves 1)

Ingredients:

1/2 cup dry couscous

1 carrot

6 cherry tomatoes 

In a bowl add the couscous and pour over a cup of boiling water then cover until all the water is absorbed (about 5 min). Meanwhile using a peeler (I used a julienne peeler) create long strips of carrot and chop your tomatoes in half. Once the couscous is fluffy mix in the carrot and tomatoes and serve! Tastes great with balsamic vinager! 

Dark chocolate apple Porriage

Dark Chocolate Apple Porridge!

(Serves 1)

Ingredients:

100g oats

1 pink lady apple

1 tsp peanut butter

1 square of dark chocolate 

1 tbsp agave nectar 

Cook the oats in a pan with about 300ml water until thick and creamy. Chop the apple up into small chunks, drizzle on the peanut butter and agave then finely grate the dark chocolate over the top! Simply delicious! 

Homemade GlutenFree Pasta

Homemade Gluten Free Pasta 

(Serves 1-2)

Ingredients:

100g gram flour

100g plain gf flour

Bring a full pan of water to the boil, meanwhile add the flour to a bowl and gradually add enough water to form a dry dough. On a clean surface or on baking paper roll out gently until it's about a 1/2 cm thick. Cut into random size pieces and squish into any desired shape. Once all the shapes are made place in the boiling water and cook until the pasta floats to the surface. Scoop out and serve! Here I've poured over a sauce of simmered water, tomato purée and herbs! 

Spring Green Curry

(Serves 1-2)

Ingredients:

1 head spring greens

100g red split lentils

1 tbsp tomato purée 

1 tsp cumin 

1 cup rice 

In a pan add the rice, rinse and add two cups of water. Bring to the boil and simmer until all the water is absorbed. In another pan add the lentils, rinse, cover with water, bring to the boil and simmer. Once cooked add the cumin, tomato purée and diced spring greens. Cover with a lid and continue to simmer until the greens are bright green and soft. Once all cooked serve!

Peanut Butter Granola!

Peanut Butter Granola!

(Serves 1-2)

Ingredients:

150g oats

1 tbsp peanut butter

1 tbsp golden/ maple syrup

3 tbsp water

Combine all the ingredients in a bowl, mix well then spread evenly into a lined baking tray. Bake in the oven on 180 degrees celcius until golden (about 15 min), stir half way through. Then serve either on it's own, or with oat milk. 

Homemade Wholewheat Pasta Bows!

Homemade Wholemeal Pasta Bows! 

Ingredients:

(Serves 1)

50g rice

100g Wholemeal flour (or gf rice flour) 

50g plain flour (or gf flour) 

2 large hand fulls spinach 

2 tbsp tomato purée 

Place the rice in a pan rinse and fill with about 1.5 litres of water and bring to the boil. Meanwhile, in a bowl add all the flour and gradually add water until a dry dough forms. Roll out until it's rather thin then cut strips (I used a pizza cutter) then cut into squares. Take each piece and squish into a bow shape. Once all the dough is in cute bow shapes plop them all into the boiling water and rice. Cook for about 6 minutes until they float to the surface. Taste, drain (leave a little juice at the bottom) then mix in the tomato purée and spinach. Serve! 

Simple 5 Ingredient Curry!

Ingredients:

(Serves 1)

3 large carrots

50g red split lentils 

2 tsp medium curry powder

2 tsp corn flour

200g rice 

In a pan add the rice, cover with water, bring to the boil and simmer until fluffy. About 12 minutes. In a frying pan add the carrot, grated, rinsed lentils and cover with water. Bring to the boil and simmer until cooked. Add the curry powder and corn flour, stir and continue to simmer until nice and thick. Then Serve!