You’ll want to preheat the oven to around 175 c fan on. Line a tray with parchment paper, then add the tree nuts to the top. Make sure it’s evenly spread out so that it roasts evenly. Place the tray into the oven for approximately 6 to 8 minutes. Or until you can smell the toasted aromas released.
Once we remove the nuts from the oven, we will soak them in double the water to the nuts ratio. Place it in the fridge for around 4 hours. Once soaked, we will put the liquid and the nuts into the blender to blend until it has been processed.
I blended the stuff for around 8 minutes; it depends on how powerful your blender is. If it’s not powerful as mine, you can use the same amount of time. You can always check after blending to ensure all of it has turned to milk.
Now it’s finished! You should enjoy this recipe; we also have an elderberry syrup you can try out too!
Elderberry syrup is a delicious and, well, almost free food! All you need to have is sugar or honey (I’ll make a sugar-free version soon!).
If you’re looking for how to find and forage elderberries, here is a good article I found. I can’t give advice as I’m not professionally trained and don’t want the liability in case someone forages something different.
Really pretty much the first step is to steep the elderberries in cold water to clean them. You should also destem them as well! The stems contain cyanide which WILL seep into the syrup if you haven’t removed all of the stems! This includes loose stems, so make sure everything is just berries! Leaves also contain cyanide, so please make sure to dispose of those as well!
It may seem like hard work, but it really is worth it!
Elderberry Syrup Recipe
Once you’ve destemmed everything, we’ll go on the cooking! So I usually add a cup of water to the pan and the elderberries. You can choose whether you want to have them more watery or syrupy. You should then add the honey or sugar to the pot and leave it to boil. Important: if you’re not going to use it up quickly, make sure to add some lemon juice. This allows it to help preserve if you add it to a mason jar. The acidity prevents botulism from developing, and elderberries are not naturally acidic when cooked.
We don’t want to lose too much of the good vitamins in the elderberries, so make sure to set it to simmer once it hits boiling. Make sure to cover the pan afterwards; leave it for 10 to 20 minutes once you’ve done this.
You’ll want to strain out the elderberry bits (you cannot eat the seeds; they contain cyanide!). Grab a sieve or anything to strain it, then strain the hot liquid into a heat-safe jug or jar (or any heat-safe container).
Once you’ve removed the bits from the liquid, you can store it in a jar or use it instantly! Alternatively, you can thicken the syrup to give it more viscosity.
This tree nut butter recipe is a recipe I created as I can’t eat peanuts! It involves xylitol, coconut oil and any tree nuts you want to include! You can opt to change the xylitol to sugar, though it’s much healthier with a sugar-free sweetener (granted, it’s not chemical!).
For the recipe, you’ll simply need a food processor. You will mostly let the processor do the work, but I add coconut oil in the middle of it. Add the xylitol as you add the nuts into the processor so it can be mixed in properly. Otherwise, you’ll end up with it being in bits inside of the butter.
Preheat the oven to around 175 C fan on or 150 C fan on. You’ll want to put the baking paper on the tray, then add the nuts. We roast them to let their flavour out, just like with our flour! When you can smell the aroma around 6 to 10 minutes after putting them into the oven, take them out. You’ll want to add it to the food processor.
Add the xylitol to the food processor, then mix it for around a minute to two. Alternatively, you can swap out the xylitol with sugar if you prefer. Once done, add the coconut oil, then mix for another 10 minutes. Make sure to scrape the sides with a spatula to evenly process.
Tree Nut Butter Recipe
Tree Nut Butter
A very delicious peanut butter alternative just using tree nuts!
These oat cookies are EGG FREE! Also they’re delicious and light so you can eat a few and not feel as full! They are a bit lower on the sugar value so feel free to add more sugar to the recipe. We’re using toasted oat flour for this recipe but you can really use any type of oat flour. The toasted version just gives it a more richer and nuttier flavour than untoasted.
If you’re looking to upgrade this recipe you can also opt in to add raisins or chocolate chips. Alternatively change the spices to whatever you want for your flavour profile you’re going for! These cookies can be a bit drying so make sure to have a drink with them! We look forward to posting more oat flour recipes for the future!
Oat Cookies Recipe
This recipe calls for a generous amount of spices, so prepare for that later! We first add 50 grams of butter to the food processor, then we add some milk.
We add around 3 teaspoons of milk to the processor then start processing the mixture. Then add all of the sugar (add more if you want sweeter tasting cookies!). 2 thirds cup of sugar per 2 cups of oatmeal.
Once its processed, proceed to moving it to a separate mixing bowl for the mixing time of adding the spices and flour!
Before adding the flour, you’ll want to mix the spices into the flour. So get two tablespoons of cinnamon, 1 tablespoon allspice, 1 teaspoon nutmeg, 1 teaspoon mace and 1 teaspoon ginger then add it to the flour then mix. Also add a teaspoon of baking powder to it too and a pinch of salt.
So we slowly start to add the flour into the mixture bowl. A tablespoon every minute pretty much. Keep mixing until all of the oat flour is used up.
Well place a scoop of that delicious batter onto each corner and one in the middle, it’s usually up to preference though. These don’t rise as much so you have less to worry about but keep it spaced out nonetheless!
Well, enjoy it! They are best served with a glass of milk or any plant based milk (how about some oat milk with it :p). Anyway we hope you enjoy this recipe and make sure to check out our channel for more delicious recipes to try out in your kitchen!
A delicious recipe which uses a much more lighter flour and the cookies are more fluffier!
In this article we’ll go through the steps of making oat flour! It’s much lighter than the variant made from wheat so it can get much fluffier in baked as well! I find that toasting it can give a much better flavour too- the flavour is somewhat close to a more nutty and earthy flavour!
When you’re done making this ingredient we have numerous recipes you can use this in! How about our apple cobbler, or maybe a quiche if you’re using it in pie pastry! The limit is endless and make sure that the oats are gluten free if you’re going for that!
First you’ll want to get your oats. Any oats will do as long as you can throw them into a blender! Make sure not to fill the blender over halfway to make sure it doesn’t overfill.
Once the oats have finished blending for around 5 minutes take around 2 tablespoons and put it into a sieve. Sift it into a large bowl and put whatever hasn’t been sieved into a separate bowl to put back into the blender once the blender is emptied. When you put unprocessed oats back into the blender repeat the steps from the start.
Woo! It’s done! The flour will store for as long as wheat flour stores if stored correctly. I usually store them in mason jars for immediate use later in the month. Below is a much shorter form of the recipe so we hope you enjoy cooking with the flour!
This broccoli soup is an absolutely delicious meal! You have all the herbs adding to the flavour and with a final touch of msg! We utilize everything from each vegetable (except the eggplant stem or leaves- don’t use those they’re poisonous!). So simply this recipe is mostly no waste so for anyone interested in that type of lifestyle this is for you!
You can replace the cabbage from this recipe with any other vegetable since we are only using it to use it up in this recipe. The recipe is also vegan so you don’t have to worry about animal related products at all!
Broccoli Soup Recipe
This recipe calls for any vegetable really, but the broccoli is the star of the show here. I’d suggest using double the amount I used but we didn’t have much left in our pantry.
We will cut up the broccoli into mini broccolis then brush some oil onto them. Add them onto a tray and place in the oven. The temperature should 175 C with the fan turned on so it can evenly roast. This roasting will exemplify its flavour!
We then remove the onion skins and garlic skins, wash them and add them to a stockpot. I would suggest filling the water to double the amount of vegetable cuttings inside so that the soup isn’t too thick when the liquid evaporates.
Brown the chopped onions in a skillet, it adds a lot of flavour from the browning! If we chucked in raw onions or boiled onions into the soup the flavour wouldn’t be as great. We will repeat this step with the eggplants and the bell peppers and whatever other vegetables that you decide to add.
You’ll also want to add some black pepper to the onions and some lemon juice, brown sugar is optional. The brown sugar helps caramelise it a bit and make it taste better!
We will crush the garlic in the mortar and pestle, I prefer to use a whole garlic as it’s healthy and tasty. You can choose to use a different amount depending on taste.
We add the oil/lard to a skillet on medium low and add the herbs. The herbs include: basil, parsley, rosemary and thyme. We also add the garlic, we will mix them until the aroma releases then quickly put it to the side to add to the soup later.
Strain the stockpot into a bowl then remove the vegetable cuttings, add the liquid bowl and the vegetable bowl into one pot then boil.
We will boil this for ten minutes, make sure all the vegetables are in there. Add the herb oil and then add msg and boil water in a kettle then add it to a separate measuring cup and add two stock cubes (vegetable) mix then add to the pot. Mix everything in then wait 30 minutes after boiling so it cools down so it doesn’t destroy the blender
A delicious broccoli soup sure to warm up a winter day.
Roast the broccoli in the oven for around 10 minutes to add extra
Take the onion skins from the onion and the garlic skins from the garlic, add it to a stockpot and wash then add water then boil for half an hour.
Add the chopped onions to a skillet then brown them, once browned add the lemon juice for taste and some black pepper.
Once onions are browned put them into a separate bowl and then chop up the eggplant.
Add the eggplants to the skillet then brown them as well, once browned add them to the bowl.
Chop up the bell pepper then start to brown it, doing the same as before- adding it to the bowl once done.
Grind up the garlic in a mortar and pestle. Add oil to a medium low heated skillet then add the garlic and herbs. Mix for a minute until you can smell the aroma.
Remove the vegetable cuttings and onion garlic skins from the stock pot then add the liquid to a bowl. Add the contents of the two bowls (liquid and vegetables) then add them to a pot. Add the broccoli as well and cook for 10 minutes.
Add the herbs and garlic to the pot then bowl water and mix two stock cubes in a measuring cup.
Add the resulting liquid to the pot then mix it in. Leave it to rest until it's not boiling hot so that it doesn't damage the blender. Around half an hour.
Blend until smooth, fill half the blender so that it doesn't overflow and keep doing this until all the soup has blended.
Toasted Oat flour is a great way to make a nutty flavour to a baked dish! It’s also easy to do too! If you’re looking for our other toasted flour recipe you can find that here.
Toasting the flour gives it a more earthy flavour, the colour of the flour changes to brown. Giving baked goods a much more darker look and it looks tastier that way!
When making the flour if you’re doing this from scratch you’ll want to make sure it’s fine and not sandy in texture, keep sifting it. Sift it then add the grainy remnants to a food processor and keep repeating until everything is fine.
This article will supply the oat flour recipe as well if your looking for one!
You will want to be using sifted oat flour, make sure to keep sifting it. Once everything is sifted and the impurities are out you can transfer it to a tray. From the tray you simply turn the oven on to 200 C fan on for around 5 minutes then place it into the oven.
The toasted flour doesn’t really take that long to toast so make sure to take it out exactly as it will burn really fast.
Toasted Oat Flour Recipe
Toasting the flour may work like toasting wheat flour where it kills any bacterias or other bad things kept in the flour. So simply doing this can sterilise the flour and make it edible if eaten raw like cookie dough. You can check out our edible flour cookie dough here if you want to!
We take these oats and add them to the food processor so we can turn them. We’ll keep them in there for around 5 minutes while processing.
Once the oats are out, take a sieve and then sift them into a separate bowl.
Toasted Oat Flour
This delicious toasted Oat flour can be used in any recipes that call for raw oat flour.
This is a delicious carrot soup which combines the great flavours of onion and celery. The aromatic spices and thickness are great too! No cream is needed in this recipe; the lentils we add help to thicken the soup even more!
When making the soup, we make sure to add the spices to hot oil to make the flavours come out. Then we add it to the broth pot. You can add more carrots than in the recipe, though.
The spices used are crushed coriander seeds, star anise, dill and parsley.
If you want to serve something sweet after this, you can try our apple cobbler out! It is both sweet and soft tasting, absolutely spectacular! For other recipes, check out our YouTube channel!
Wash the carrots then brush them with oil then place in the oven for half an hour at 180c fan on to roast them.
Take the skins off of the onions and garlic then wash them then place them into a pot to make stock broth from them. Boil for half an hour then strain the skins out. This will be your stock, once done you should add the two stock cubes to it.
The next steps are done when the carrots are out of the oven and the skins have been removed from the stock pot.
Cut the onions into slices then add to a skillet, brown them then add them to the stock pot. Deglace the pan (remove the browning, add water then add it to the stock pot for more flavour!
Crush the garlic with a mortar and pestle then add the oil to a skillet.
Wait until the oil is hot, add the spices (anise, garlic, corriander- cumin can be added as well if wished). Cook them for 30 seconds to a minute make sure not to burn.
Remove the star anise, add the rest of the oil and spices to the stock pot. Add the dried herbs as well. Add the MSG and salt.
Wash the celery and chop it up into pieces, add it to the stock pot. Make sure the stock pot is on medium heat
Cut up the carrots then add it to the stock pot, cook until boil for 5 minutes.
Once everything is cooked leave the pot until it's warm then add to a blender then blend til smooth.
I thought about making a non-canned dessert for once and saw apples on the side. This apple cobbler is really delicious and great with ice cream or sorbet in Summer! Especially with a few icy cold drinks!
Preferably for this recipe, self raising flour is recommended though you can opt for plain. If you are using plain flour make sure to use around a teaspoon of baking soda to help it rise up. You can also use toasted flour.
The spices used in this recipe can be changed based on tastesh if you want a more caramelized flavour replace the white sugar with brown Demerara sugar. We used cinnamon, nutmeg, mace, allspice and ginger for the spices.
We used five apples which where quite small and it didn’t entirely fill the pie dish so make sure to use medium or large apples and make sure it fills at least a third of your pie dish. Adding lemon juice to the apples with the sugar and spices helps get the delicious juices out- we keep them in as to not dry the cobbler out.
We also mix in some cinnamon into the topping to make sure that it has a great flavour! You can add allspice into there as well but use a teaspoon as the flavour can be a bit overpowering if we use too much!
Before starting this recipe make sure to preheat the oven to around 180 C fan on! We’ll be leaving the cobbler in the oven for around half an hour.
Apple Cobbler Recipe
A delicious apple cobbler, with many spices and aromas!
90mlmilk(variable; I slowly pour milk then mix until it's thick enough but not too viscousy! Trust your instincts)
Mix the filling ingredients together in a separate bowl
Preheat oven to 180c fan on
Mix the topping flour, cinnamon, sugar and butter together until they resemble breadcrumbs
Add milk to the mixture until it's thick but not too viscousy.
Grease the pie dish with butter then add the filling, then add the topping on top in scoops
Place in the oven for around 30 minutes then serve 10 minutes after
Keyword allspice, bake, baking, cobbler
We hope you enjoyed this recipe and make sure to post a comment for feedback and ideas! If you want us to try something on this blog your feedback is heavily welcome! You can explore our YouTube channel to browse a lot of recipes; some of which are not on this blog! Happy baking!
Cinnamon pie pastry is made with our delicious cinnamon butter! This pastry is much sweeter than the usual pastry that we make here. It is a shortcrust pastry made specifically for tarts and sweet pies. If you’re looking for a less sweet and more savoury pastry, however, you can find our cumin pie pastry.
If you’re looking for other recipes that you can use for your pastry- check out our YouTube channel then!