Simple and Delicious, What More Could You Want?
We're back with your favourite series... A Recipe Reveal! Vegan Food doesn't always have the best reviews when it comes to taste and ease. However, the Two raw Sisters, Margo and Rosa Flanagan are here to change your mind. Whether you're an avid meat-lover or a long time Vegan looking for some inspiration, this book, Simple Fancy, is truly for you and every other foodie you know! Now I know Tofu and Tempeh can sound intimidating to the kitchen novice, hence why we want to give you a sneak peek at this seasons crowd favourite, the Passionfruit Slice!
3/4 cup dried coconut
1/2 cup almonds
1/2 cup buckwheat or rolled oats
3/4cup dates, softened in boiling water for 5–10 minutes, then drained
2 tbsp coconut oil, melted
1 tsp ground ginger
1/2 tsp vanilla bean paste or extract
pinch of sea salt
1/2 cup cashew butter
1 overripe banana
3 tbsp coconut oil, melted
2 tbsp honey
1/2 tsp vanilla bean paste or extract pinch of sea salt
pulp of 3 passionfruit
To make the base, place the coconut, almonds and buckwheat into a blender or food processor, and blend until you have a rough flour. Add the remaining ingredients, and blend until you have a cookie-dough consistency.
Line a tart tin with beeswax wraps or cling film, and press the base into the tin, using the back of a spoon. Press the mixture up the sides to create a crust. Set aside.
To make the filling, place all of the ingredients, except for the passionfruit pulp, into the blender or food processor, and blend until smooth.
Pour the filling over the base, and bang the tin on the bench top a couple of times to get rid of any air bubbles and get a smooth finish.
Spoon the passionfruit pulp over the filling, and with the handle of a spoon or a wooden skewer gently make a ripple effect. Place the slice in the freezer for 2 hours, to set.
Once the slice is set, remove it from the freezer, and top it with coconut yoghurt, passionfruit, and a drizzle of honey. Cut it into slices and enjoy.
Now that you have the most simple and delicious sweet treat up your sleeve this Spring. We can promise you that you'll be reaching for this book on a daily.
About the Authors:
Best-selling authors, passionate cooks and enthusiasts for starting with your plants, sisters Rosa & Margo are the brains behind Two 'Raw' Sisters. The meaning behind Two ‘Raw’ Sisters is using everyday whole, unprocessed, raw ingredients. The two aren’t vegan or vegetarian themselves; but rather have a focus on making plants the centrepiece of every plate and adding protein on the side. All recipes are nutritionally approved, thanks to Rosa's qualifications as a registered nutritionist with a Bachelor of Applied Science (Human Nutrition).
All eaters are welcome in these gorgeous girls kitchens!