Village Wholefoods
  • Home
  • About Us
  • Products
  • Store location
  • F.A.Q
  • Recipes
  • PRESS/AWARDS

  recipes

Chocolate Crackles

1/2/2021

0 Comments

 
We have another no-bake goody for you; this one to add a bit of fanfare to lunchboxes and comfort to afternoon tea.

The humble chocolate crackle can be traced back to an advertisement in the Australian Women's Weekly, in 1937. The ad and accompanying recipe were created by the company behind COPHA, which is a solidified, hydrogenated coconut oil.

That's right - COPHA is coconut oil! All these years I thought it was some kind of chemical margarine-type creation. 

But before you go running to the supermarket to stock up on COPHA, pay heed to an important word in its description: hydrogenated. Hydrogenated coconut oil helps keep the oil solid in warm temperatures but also increases the amount of trans fats, which is not good for us.

Our recipe uses untreated extra virgin coconut oil instead. The crackles still set and are transportable and don't have to be eaten with a spoon.
Picture
Makes 24 small or 12 regular

Ingredients:
2 cups Crispy Rice Puffs
1/4 cup Rapadura Sugar (or sweetener of choice)
1/2 cup Desiccated Coconut
1/4 cup Alkalised Cocoa Powder*
1/2 cup melted Coconut Oil

Method:
Combine first 4 ingredients in a mixing bowl, then pour in the coconut oil. Stir gently to combine.

Place spoonfuls of mixture into mini baking cups and pop in the fridge. They'll take about 30 mins to set.

Chocolate crackles will keep in the fridge, in a sealed container, for 3 days, or for up to 6 weeks in the freezer.

*alkalised cocoa powder and raw cacao powder are interchangeable in this recipe.
0 Comments

PEANUT BUTTER CUPS

20/1/2021

0 Comments

 
When the weather heats up and I fancy making a sweet treat, I inevitably turn to raw desserts. The benefits: no oven needed, and the recipes are quick and simple.
​

These are my family favourites: Peanut Butter Cups. Half an hour and a bit of stirring is all it takes to make these delicious morsels.

Picture
Makes 12-16 small cups

EQUIPMENT YOU'LL NEED
I use a silicone ice cube tray to set my peanut butter cups, any shape or size will do. If you use a tray meant for standard sized ice cubes you'll get 12-16 peanut butter cups from this recipe. If you have chocolate molds feel free to use them. I have also successfully used a small square container lined with baking paper; doing it this way means you'll have 1 large peanut butter cup slab, which you can then cut into squares when frozen.

Ingredients:

For Chocolate layer:
2 tbsp coconut oil, melted
3 tbsp raw cacao or alkalised cocoa powder (or more depending how rich you fancy it)
2 tbsp rice malt syrup, honey or maple syrup

For Peanut Butter layer:
1 tbsp coconut oil, melted
2 tbsp peanut butter 
1 tbsp rice malt syrup, honey or maple syrup
Pinch of salt 

Method:
Step 1. CHOCOLATE LAYER: Combine chocolate layer ingredients in a small saucepan and melt over low heat for a minute, just to enable the blending of ingredients smoothly together. 

Using a teaspoon, spoon chocolate mixture into your silicone tray/container of choice. You'll use about 2 tsp of mixture per peanut butter cup.

Place the silicon tray in the freezer so it can freeze while you make the peanut butter layer

Step 2. PEANUT BUTTER LAYER: Combine peanut butter layer ingredients in a small saucepan and melt over low heat for a minute, just to enable the blending of ingredients smoothly together. 

Retrieve your silicone tray from the freezer. Use a teaspoon to spoon peanut butter mixture on top of the now set chocolate layer.  Return tray to freezer.

In 15 mins your peanut butter cups are ready to devour! Remember to keep uneaten ones in the freezer - any desserts made with coconut oil rely on being frozen to keep their form.

Tip: spray measuring cups, measuring spoons and silicon mould with oil. It makes the syrup and nut butter behave much better, and you leave no residue behind.

PIMP MY RECIPE
*Use almond butter instead of peanut
*add a few drops of vanilla to the chocolate mixture 
*instead of cocoa powder, use 2-3 tbl chocolate drops. They will take a bit more melting but the result is deliciously decadent.
0 Comments

seed crackers and cannellini bean dip

17/9/2020

0 Comments

 
Picture
SEED CRACKERS
Makes 24

Ingredients:
½ cup Linseeds
½ cup Natural almond meal
⅓ cup White Sesame seeds
⅓ cup Sunflower seeds
⅓ cup Pepitas
⅓ cup Chia seeds

Method:
Preheat the oven to 180c. Line a baking tray.

Combine ingredients in a bowl along with 1 cup water and any additional flavourings from the suggestion list.  (If using our Jar mix - add 1/2 jar (150ml) water at this step.)

Leave for 15 minutes for the seeds to soak up the water. Give everything a good stir. (It should feel like very thick batter.) If necessary, add a splash more water before stirring again. Then spread the mixture thinly over a lined baking tray The ideal thickness is about 3-4mm. Too thin and the crackers will be too fragile, too thick and they won't be crunchy enough.
​
Bake for one hour or until golden and crisp. If they don't feel crunchy after an hour, return to the oven for another 5-10 minutes.

Remove from the oven, allow to cool, then break into shards. Store in an airtight container for up to 8 weeks.

PIMP MY RECIPE
Additional, optional flavourings - pick 1 or pick many:
​1 tsp salt or smoked salt
1 tsp Dried rosemary
1 tbl Nutritional yeast
½ tsp Chilli flakes
½ tsp Fennel seeds
1 tsp Italian herbs 
½ tsp Smoked paprika
2 tsp Vegetable stock 
2 tsp Falafel mix

CANNELLINI BEAN DIP

Ingredients:

2 cups cannellini beans
4 cups water, for soaking
4 cups water, for cooking
1 brown onion, peeled and halved 
2 bay leaves
2 garlic cloves, minced
1 tablespoon lemon juice
Zest from ½ a lemon
1 teaspoon salt
Few grinds black pepper
1 tsp stock powder of choice 
1 tablespoon extra virgin olive oil, plus some to drizzle over finished dip
1 tsp smoked paprika to dust on top

Method:
Cover beans with four cups of water and soak the beans for a full 24 hours in fridge. Drain and rinse under cold water.

Place beans, another 4 cups of water, bay leaf and onion in a large sauce pan and bring to a boil covered. Lower to a simmer with lid partially covering the pan and simmer for about an hour or until soft and tender.

Drain but reserve the cooking liquid. Discard the bay leaf and onion. Cool the beans and the reserved liquid completely before next step.

Place the cooled beans and ¼ cup of the cooled cooking liquid in a food processor with all remaining ingredients (olive oil, garlic, lemon, stock, salt and pepper). Process until well blended. You may need to add more cooking liquid while blending to reach desired consistency - you're going for a creamy dip. Taste, then adjust seasoning if necessary.

To serve, drizzle some olive oil and a sprinkle of smoked paprika over the top. Serve with seed crackers.

PIMP MY RECIPE 
*try adding fresh herbs like parsley or thyme 
*change the flavour profile by using different spice blends - z'ataar, dukkah, bay seasoning and Italian herbs are a few ideas. 
*add some cayenne pepper, chilli or ground Tasmanian pepperberry for an extra kick.

BUT WAIT, THERE'S MORE!
Cannellini Dip also makes an excellent, nutrient-rich stand-in for mashed potato or rice. I swear it's true!
0 Comments

Flavoured popcorn

6/8/2020

0 Comments

 
Picture
Popcorn has to be the most underrated treat around, and these recipes are all about taking popcorn to the next level.
​

TIKKA MASALA POPCORN


Ingredients: 
1 dessertspoon of olive oil or melted butter
2 tsp salt
2 tsp ground cumin
1 tsp paprika 
1/4 tsp cinnamon 
1/4 tsp ground coriander 
1/4 tsp turmeric 
1/4 tsp ground pepper 

Method:
In a large bowl, combine all the spices. 
When the popcorn is just popped, pour it over the spice mix, then tumble it about in the bowl to coat the popcorn.

SWEET CHAI POPCORN
This one is the perfect use for the fine, powdery spices at the bottom of your chai tin.

Ingredients:
1 dessertspoon chai tea 
1 tbl butter, ghee or your favourite cooking oil
2 tsp honey or sugar
Pinch salt

Method:
In a small saucepan gently heat butter or oil with chai tea and honey or brown sugar. When its just hot, let it sit for a few minutes to let the chai flavours infuse, before pouring it over some freshly popped corn and mixing through. Sprinkle a pinch of salt over if desired.

PIMP MY RECIPE:
What other flavours do you like to spice up your popcorn? Mexican seasoning, cinnamon sugar, spicy chilli? Go crazy, and please share your popcorn adventures in the comments below!
0 Comments

    Archives

    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020

    Categories

    All
    Beans
    Bread
    Cereal
    Drinks
    Eco Cleaning
    Flour
    Gluten Free
    Indigenous Herbs
    Lentils
    Oats
    Pasta
    Rice
    Salad
    Seeds
    Snacks
    Spices
    Sweets
    Vegan

    RSS Feed

Proudly powered by Weebly
  • Home
  • About Us
  • Products
  • Store location
  • F.A.Q
  • Recipes
  • PRESS/AWARDS