Vegan_Food_and_Living_Cookbook_-_Spring_2019

Total fat Saturates Salt Sugar Protein

21.4g 7. 3g trace 36.6g 9.6g

Total fat Saturates Salt Sugar Protein

10.5g 3.7g trace 32.6g 5.9g

Chocolate espresso tiffi n

By Luce Hosier for Seed And Bean (www.whatluceeats.com)

Makes 8 pieces | Prep 10 mins plus chilling |

Cook 1 min | Calories 435 (per piece)

320g (2 cups) dates, soaked

in boiling water for 10

minutes and drained)

100g (¹/ 3 cup) peanut butter

1 tsp espresso powder

25g (¼ cup) cacao powder

100g vegan digestive

biscuits, crushed

60g (¹/ 3 cup) raisins

60g (½ cup) almonds,

roughly chopped

170g (1¼ cup, grated) Seed

And Bean Espresso Fine

Dark Chocolate

1 In a food processor, blitz the drained dates, peanut butter,

espresso powder and cacao until a paste is formed.

2 Empty the paste into a mixing bowl and fold in the

crushed biscuits, raisins and chopped almonds.

3 Line or grease a square baking tin and empty the mixture

into it. Flatten the mixture down firmly.

4 Melt the chocolate in a microwave, and then pour over

the tiffin.

5 Place in the fridge to set for 60 minutes before slicing

and enjoying.

TIP Store in an airtight container in the fridge and

consume within 3 days.

Rocky road fl apjacks

By Sarah’s Cookery for Seed And Bean (www.sarahscookery.com)
Makes 14 bars | Prep 5 mins plus setting |
Cook 20 mins | Calories 311 (per bars)

200g (1 cup) coconut sugar

165g (¾ cup) coconut oil

200g (2½ cups)
porridge oats

240g (2½ cups)
ground almonds

300g (1 cup) maple syrup

½ orange, juice only

65g (½ cup) vegan dark

chocolate chips

65g (½ cup) Seed And

Bean Cornish Sea Salt

Extra Dark Chocolate,

roughly chopped

1 tsp vanilla extract

1 Put the coconut oil, sugar and syrup in a medium pan and
melt over a low heat. When melted, remove from the heat
and add the oats and ground almond to the pan. Stir to
coat all the oats with the oil and sugar mixture.

2 Add the orange juice and vanilla extract to the pan and
stir in. Once mixed, put the pan aside to cool slightly.

3 Add the chocolate chips to the pan and mix. Put the
mixture into a brownie tin or shallow tray and press
evenly with the back of a metal spoon.

4 Bake on the middle shelf of the oven for 12 minutes at
200°C/Gas Mark 6.

5 Once fully cooled, melt the roughly chopped chocolate
and spread over the top of the flapjack then put aside to
set. Once set, cut into bars and enjoy!