Waffles & Date Chocolate Sauce – The Goodness of Nuts & Seeds: Natalie Seldon

It’s World Chocolate Day – let’s celebrate with a little something that combines decadent with wholesome.

goodness-of-nuts-and-seeds

http://www.simonandschuster.com.au/books/Goodness-of-Nuts-and-Seeds/Natalie-Seldon/9780857834133

 

WAFFLES & DATE CHOCOLATE SAUCE

 

*VEGETARIAN *GLUTEN-FREE *DAIRY-FREE

Decadent yet wholesome, these are drizzled with warm, sticky sauce and vibrant fresh berries for an indulgent affair to savour. Golden and crispy on the outside with a soft and fluffy centre, these griddled, healthy treats contain gluten-free buckwheat flour, supplying a multitude of vitamins and minerals. These provide a little sweet solace on wet and windy days and are sure to warm the hearts of family and friends.

Makes 3–4 (depending on the size of your waffle iron)

75g buckwheat flour

75g almond flour or ground almonds

2 teaspoons baking powder

½ teaspoon salt

2 tablespoons date syrup  (or unrefined sugar)

1 egg, lightly beaten

275ml almond milk

2 tablespoons almond butter

2 teaspoons vanilla bean  paste or extract

 

For the date chocolate sauce

100ml date syrup

75g raw cacao powder

2½ tablespoons maple syrup

 

To serve

200g fresh red berries, such as raspberries, strawberries and redcurrants

25g toasted flaked almonds

 

  1. Sift both flours, the baking powder and salt into a mixing bowl and stir to combine. Add the date syrup, egg, almond milk, almond butter and vanilla bean paste or extract, then mix well until combined. Leave the batter to rest for 5 minutes.

 

  1. Make the date and chocolate sauce by heating all the ingredients together in a small pan over a gentle heat. Stir until combined and glossy, then set aside until needed.

 

  1. Preheat a waffle iron as per instructions, spray both sides of the iron with oil spray (I use coconut oil) and pour a large ladleful (about 150ml) of batter in the centre of the iron and spread out towards the edges with a flat-bladed knife. Close the lid and allow to cook. Repeat until all the batter is used.

 

  1. Serve the waffles with the fresh fruit, a drizzle of date chocolate sauce and the toasted almonds.

Waffles with date Chocolate sauce

 

Recipes from The Goodness of Nuts & Seeds by Natalie Seldon. Published by Kyle Cathie. RRP $19.99

Seeds, Seeds and Nuts

Real Delicious Cover

More baking – brought to you by Chrissy Freer’s Real Delicious; Seed and Parmesan Crackers p.110 ( my first and not my last attempt at making crackers – these are divine!)  and Seed and Nut Bars  p.111

These both taste fab ! And so easy to make I wonder why I haven’t tried these before.  The crackers are vegetarian (if you use Parmesan made with non animal rennet), the Seed and Nut bars are like an exotic, healthy, peanut free, brittle –  I used rice malt syrup instead of honey (a personal preference as I am allergic to honey) and used a mix of raw unsalted nuts, sunflower, sesame, pumpkin (pepitas) and chia seeds, macadamia oil ( my favourite oil to cook with)  and a few spices…so easy!

 

Seed and Parmesan Crackers and Seed & Nut Bars

 

Nut Cake: The Scandinavian Belly Fat Program – Berit Nordstrand

he-scandinavian-belly-fat-program

Images and recipes from The Scandinavian Belly Fat Program by Berit Nordstrand (Murdoch Books) RRP $35.00

 

Nut Cake

This is a wonderful cake that does not require baking. It contains neither gluten nor dairy products.” p41

serves 6

500 g (1 lb 2 oz) nuts and seeds, such as almonds, walnuts, hazelnuts or pepitas
(pumpkin seeds)

5 fresh dates or prunes, stones removed

100 g (3½ oz) raisins

2 teaspoons ground cinnamon

¼ teaspoon ground nutmeg

1 teaspoon vanilla powder (optional)

pinch of sea salt

1 tablespoon maple syrup or honey (flower honey is best)

 

nut-cake

 

Process half of the nuts and seeds in a blender, until quite finely ground. Repeat with the rest
of the nuts and seeds. Transfer all the blended nuts and seeds to a mixing bowl.

Put the dates and raisins in the blender and run it at full speed until they are finely chopped.

Mix the cinnamon, nutmeg, vanilla powder and sea salt into the blended nuts, and stir in the chopped dates and raisins.

Drizzle over the maple syrup or honey. Bring the dough together with your fingers.

Press out the dough in a cake shape that measures approximately 22 cm (8½ inches) in ­diameter, or press it out into six small portions.

 

TOPPING SUGGESTIONS

plain yoghurt, fresh fruit, dark chocolate flakes and lemon balm, mint or chervil

sour cream, softened cranberries and lemon balm, mint or chervil

sour cream and oven-baked apple slices with ground cinnamon

fresh blueberries and 2 pears simmered until tender in 200 ml (7 fl oz) apple juice, then diced

100 g (3½ oz) melted dark chocolate and 1 tablespoon organic coconut butter, combined to make a chocolate sauce

 

Post Script: Real Delicious – Chrissy Freer

Nutrition and flavour are not sacrificed when making any of these recipes.

Real Delicious Cover

Real Delicious

Chrissy Freer

Murdoch Books

ISBN: 9781743365960

 

Description:

Whatever happened to eating real food? In a world of fasts and fads, whirlwind diets and mealtime anxiety, isn’t it time we took back the joy of eating real, whole food and enjoyed the good health, energy and glowing vitality that can go with that? We only need to look at the increasing incidence of diabetes, food intolerances, allergies and digestive irritations and disorders to see that whatever it is we’re doing to our food, it’s not agreeing with us…In Real Delicious, Chrissy Freer will show you how quick, easy, satisfying and invigorating it is to cook and eat real food. These are simply delicious recipes to share with family and friends for your whole life…Eat real, eat well and love it!

 

 

My View:

This recipe book matches my cooking/eating preferences exactly! Give me real food any day – meals made with fresh produce, made with flavour and encompassing ingredients from the wide spectrum available to us – nutrition and flavour are not sacrificed when making any of these recipes.

 

The book is helpfully divided into chapters –

Grains

Legumes

Meat and Tofu

Eggs, Seeds and Nuts

From the Vegetable Patch

From the Sea

From the Dairy

From the Orchard

 

The recipes are easy to follow and easy to make – successes are guaranteed. What I love the most aside from the helpful descriptions/discussion regarding ingredients/nutrition under each chapter and the chapter dedicated to From The Vegetable Patch (this was always going to be a favourite for me) is the design and layout of the book; beautiful images (I love to see how a finished recipe should look /be presented) and ingredients are listed in order of use in the recipe. I cannot emphasis how important this listing of ingredients is – so many times this experienced home cook has made the mistake of getting almost to the end of a recipe to discover I have missed something out /or I am out of step with the addition of the ingredients – it make so much sense to list the ingredients in the order of their use – why don’t all cook books follow this simple rule?

 

This is the book to have on your recipe shelf!