2019-06-01_Food_Heaven

Recipes on this page

are taken from

Vegan Treats:

Easy vegan bites

& bakes  by Emma

Hollingsworth,

published by

Kyle Books

(£16.99). www.

kylebooks.co.uk

Maple pecan

crunch cookies

MAKES 12

150g (5½oz) gluten-free rolled oats

60g (2oz) buckwheat flour

½ tsp ground cinnamon

50g (1¾oz) pecan nuts, roughly

chopped

a pinch of Himalayan pink salt

50g (1¾oz) coconut oil, melted

160ml (5½fl oz) pure maple syrup

1 Preheat the oven to 180°C/Gas Mark

4. Line a baking tray with baking paper.
   2 Mix together the oats, buckwheat
   flour, pecans, cinnamon and salt in a
   mixing bowl, then add the melted
   coconut oil and maple syrup and stir
   until you have a sticky dough.
   3 Divide the dough into 12 pieces, roll
   into balls and flatten them into little
   discs, then place them on the lined
   baking tray.
   4 Bake the cookies for about
   10 minutes until a little golden on top.
   Leave to cool and then tuck in!
   5 Store in an airtight container at room
   temperature for up to 5 days, or freeze
   for up to one month.

Peanut butter

chocolate

chunk cookies

MAKES ABOUT 6-8

60g (2oz) peanut flour (see tip)
120g (4oz) peanut butter
8 Medjool dates, pitted
2 tbsp coconut oil

1 ripe banana, peeled

2 tbsp water

a pinch of Himalayan pink salt,

or more to taste

90g (3oz) raw chocolate (whichever

variety you prefer), chopped

into chunks

1 Preheat the oven to 180°C/Gas Mark

4. Line a baking tray with baking paper.
   2 Whizz all the ingredients except
   the chocolate in a food processor for
   about 30 seconds until you have a
   stick y dough, then stir in the
   chocolate chunks.
   3 Divide the dough into 6-8 pieces,
   roll into balls, then flat ten them into
   discs about 1cm (½in) thick.
   4 Place on the lined baking tray and
   bake for about 15 minutes until dark
   golden on top, then leave to cool before
   digging in. Store in an airtight container
   at room temperature for up to 5 days or
   freeze for up to one month.

TIP If you don’t have peanut flour to

hand, you can substitute ground almonds.

3X̆HGULFHVODEV

MAKES 16 SLABS

120g (4oz) peanut butter

160g (5½oz) pure maple syrup

50g (1¾oz) coconut oil, melted

25g (1oz) cacao powder

75g (2¾oz) puffed brown rice

1 Line a 20cm (8in) square shallow

baking tin with baking paper, or use a

foil tray.

2 Stir together the peanut butter, maple

syrup, coconut oil and cacao powder in

a mixing bowl until lovely and smooth.

Then add the puffed rice and mix well.

3 Spoon the mixture into the baking tin

or tray and press down evenly with the

back of the spoon. Place in the fridge for

a couple of hours to set. Cut into 16 slabs

and store in an airtight container in a cool,

dark place for up to 5 days.

BISCUIT HEAVEN

WWW.FOODHEAVENMAG.COM JUNE baking heaven 53