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    5 days ago by brownpapernutrition Baked eggplant, zucchini, tomato and tahini yoghurt with a sweet potato bread, smoked trout, avo and some kimchi on the side. How I love to create, cook and eat. So excited to be sharing these recipes and the story I wrote, styled and shot for  @countryroad  on their blog to kick off the year. I know you'll love these recipes too - such amazing flavours. All gluten and dairy free. All 100% scrumptious. Cook with - hit the  @countryroad  live with us blog - lots of love, Jacq
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    19 hours ago by brownpapernutrition PLANT BASED: Made this scrumptious plant based nourish bowl this week and it's all I want to eat right now again! I used rocket, tomato, zucchini noodles, mint and sprouts as my fresh ingredients and then made all the flavours juicy and delicious with the toppers in my fridge and pantry. If you have some staples there to bring flavour into the meal then you can create deliciousness from the most basic ingredients on hand. My fun little taste boosters included: + kimchi + dukkah + olives + hemp butter - just made using hemp seeds and olive oil much
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  • GREEN PEA SPINACH AND MUNG BEAN CURRY  Aiming this
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HEALTHY BANOFFEE PIE

GF : DF : SF : VG

Serves 10-12

Just recently I joined Team Banoffee Pie. It’s a serious team and an epic game and I soon discovered (my healthly) Banoffee Pie makes for a convincing win because it kicks some serious goals on so many levels. Obviously there’s taste. Hands down point, shoot, score! But, how great is it when you create something delicious (and sweet…) and it supercharges the nutrient stats in your day instead of withdrawing points? Come join the team if you haven’t already!

Base:

2/3 cup almonds

2/3 cup pecans

6 medjool dates, pitted

4 tablespoons coconut oil

Pinch of salt

Caramel Toffee:

1 cup medjool dates, pitted

3 tablespoons almond butter

1/2 teaspoon vanilla extract

Pinch of salt

Filling:

2 cans coconut cream, placed in fridge overnight to separate

2 bananas, sliced into rounds

Caramel toffee

Dark chocolate, roughly chopped (optional)

Method:

To make the base combine all the ingredients in a food processor and blitz until combined into a rough dough consistency. Press into tart tin and place in freezer to set for 30 minutes. It’s important this tart base is frozen well.

To make the caramel toffee place the medjool dates in a bowl and cover with boiling water for 5 minutes. Drain and transfer to a food processor or blender with the other toffee ingredients. Blend to create a ‘caramel’ and set aside.

Bring coconut cream out of the fridge, and scoop the cream (fats) from the top of the can ensuring you do not scoop out any water (you can save this and pop into a smoothie later), transfer to a large bowl and whisk well until slightly fluffy. To assemble the tart remove base from freezer and begin by spreading an even layer of caramel toffee across the base. Place energy rich, delicious banana slices around the edge of the tart then spread the coconut cream over, smoothing it out with a spoon. Sprinkle chocolate chards on top and serve immediately or pop back in the fridge or freezer until ready to eat.

Category

Sweet Treats

Tags
bananas, banoffeepie, caramel, healthydesserts, healthytreats, sweettreats
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