Vanilla miso tahini fudge

VEGAN | GLUTEN-FREE | NUT-FREE | DAIRY-FREE | EGG-FREE | LOW FRUCTOSE | IQS APPROVED | 6 INGREDIENTS ONLY | ONE PAN ONLY

I become innovative when I am craving something sweet – which is a dangerous attribute to have! After scanning the pantry, I came up with this combination which is incredibly fudge-like but without any sugar, dairy, preservatives, colouring & minimal plastic packaging (my other passion currently is the environment). The only ingredient that comes in plastic is the Miso paste.

INGREDIENTS
100g tahini
80g coconut oil
35g coconut butter
1 1/2 teaspoons rice malt syrup
1 teaspoon miso (I love Spiral Foods)
1/4 teaspoon vanilla powder (I use Heilala)

METHOD

  1. Melt coconut butter, coconut oil & miso on a low heat. I never bring any part of this recipe above a low heat. I find the Miso doesn’t completely mix in which gives the fudge some lovely salty pops
  2. Once almost all melted, tip in the tahini & sprinkle in the vanilla
  3. once all mixed together, turn off the heat & stir through the rice malt syrup
  4. You can let it cool slightly, then pour into silicone moulds. I recommend placing the silicone mould tray on a chopping board so it doesn’t bend/spill when you’re lifting it into the freezer. Seeing as it is halfway to Christmas, I thought I’d give my Christmas tree moulds a go 😉
  5. Depending on the size of your mould, these can be ready in as soon as 30 minutes.

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Salmon & sweet potato patties

GLUTEN-FREE | DAIRY-FREE | PESCETARIAN |NUT-FREE (optional) | 7 INGREDIENTS ONLY | mixing bowl & pan only

I’m all about making life easy, especially for families where it seems multiple meals are often made to address all family requirements. These salmon & sweet potato patties (better word?) are gluten-free, dairy-free, meat-free & can easily be nut-free. They use basic ingredients which I would bet you already have at home.

INGREDIENTS
400g sweet potato
1 medium salmon fillet
Juice & zest of half a lemon
1 tbspn chia seeds
1 organic egg

OPTIONAL

  • 2 tablespoons finely chopped kale – it doesn’t add much taste, I add it to increase the nutritional value
  • 2 tablespoons thyme – I add herbs to everything but they can be omitted if you feel the taste is too strong for littlies
  • 1 tablespoon sumac – adds a nice citrusy taste (not as sour as lemon)

CRUST

1/4 cup quinoa flakes
1/4 cup almond meal

If you are nut-free, you can use all quinoa flakes. You could also use a standard breadcrumb if you’re not fussed about gluten. If you don’t have quinoa flakes, you could use all almond meal.

METHOD

1. Peel sweet potato, cut roughly into 4cm cubes & boil until soft
2. Mash sweet potato, it doesn’t have to be smooth
3. Pan-fry the salmon fillet, don’t worry if it’s not entirely cooked as it will be cooked again once in the patty
4. Throw the salmon fillet in with the sweet potato & again roughly mash (a fork will be fine)
5. If you’re using thyme &/or kale, you can just use some kitchen scissors & chop it straight into the mixing bowl.
6. Put in juice of half a lemon & zest – this can be omitted
7. Mix in chia seeds (this helps the mixture bind), then mix in the egg with a fork
8. In a separate bowl, pour in almond meal & quinoa flakes (or whatever ingredients you use for crust)
9. Using your hands, form the mixture into balls then coat in almond meal/quinoa flake mix
10. Put all the patties on a plate & throw in the fridge for at least 1 hour so they set. Any sooner & they may fall apart.
11. Pan-fry in preferred oil on a medium heat – they only need a minute or 2 on each side

MAKES 12 PATTIES – enough for 3 young children

Serving suggestion: mayonnaise or pesto or even better – mayonnaise mixed with pesto. I’ve popped up the recipes for both – just do a search