Recipes

Lara Flanagan

Banana Bread with Coconut Sugar

You can use coconut sugar as you would normally use any other sugar. I loved its slight caramel taste and thought it would go well in banana bread. It was perfect!

5 minPrep Time

1 hrCook Time

1 hr, 5 Total Time

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Ingredients

• Bread
• 500-gram ripe mashed bananas
• ¼ cup olive oil
• ¼ cup almond milk
• ½ cup coconut sugar
• 2 teaspoon vanilla extract
• 2 cup self-raising flour
• 1 teaspoon ground cinnamon powder
• Smidge salt
• Topping
• 60-gram walnuts – roughly chopped
• 2 tablespoons coconut sugar
• 1 teaspoon ground cinnamon powder

Instructions

1. Pre-heat oven to 180 degrees Celsius. Grease and flour loaf tin.
2. Combine topping ingredients and set aside.
3. In a large mixing bowl add mashed bananas, coconut sugar, olive oil, vanilla and almond milk and mix to incorporate.
4. Add the flour, salt and cinnamon and combine with a wooden spoon being careful not to over-mix.
5. Transfer your batter to your prepared tin and then evenly distribute the topping mixture over the batter.
6. Bake for 45 minutes, then cover with alfoil for the final 15 minutes.
7. Allow to cool for 15 minutes before removing from tin and let rest on a cooling tray.

Notes

Lara Flanagan

Yields 4 generous sandwiches

Coronation Jackfruit Sandwiches

Coronation Chicken was a dish that was created for Queen Elizabeth’s coronation in England. This is a vegan version without the mayonnaise (or chicken), but the sauce is just as creamy and decadent! The jackfruit went perfectly with this rich and indulgent sauce.

4 hrPrep Time

10 minCook Time

4 hr, 10 Total Time

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5 based on 1 review(s)

Ingredients

• 300 grams Jackfruit – Amazonia Co.
• 2 cup raw cashews – soaked for at least 4 hours
• 4 tablespoons of Mango Chutney
• 3 teaspoons of curry powder
• ½ teaspoon lemon juice
• ½ cup sultanas
• ½ cup water
• Salt & Pepper to taste
• 6 Spring onions – white ends thinly sliced
• Rocket
• 8 slices of your favourite bread

Instructions

1. Heat Jackfruit in a fry-pan over a medium heat, shredding with a fork.
2. Continue until all Jackfruit is heated through.
3. Add the drained cashew nuts, chutney, curry powder, lemon juice and water to blender.
4. Blend until completely smooth.
5. Salt & Pepper to taste.
6. Add this to a bowl with sultanas and spring onion. Combine thoroughly.
7. Add Jackfruit and ensure that all is combined.
8. Assemble sandwiches using the Coronation Jackfruit and Rocket.

Notes

Lara Flanagan

Yields 8-10 generous slices

Walnut and Pumpkin Bread

I love the combination of walnuts and pumpkin. this is an easy bread to make and ideal if you are looking for a little warm, winter comfort food.

45 minPrep Time

50 minCook Time

1 hr, 35 Total Time

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Ingredients

• 280 gram plain gluten-free flour
• 150 gram light brown sugar
• 120 gram roughly chopped walnuts
• 1 teaspoon baking powder
• 1 teaspoon bicarbonate of soda
• 1 teaspoon + more for pumpkin of ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ teaspoon ground clove
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened almond milk
• 1/3 cup olive oil + a little more
• 1 tablespoon of maple syrup
• 1 Kent Pumpkin – this recipe only uses 400 gram of cooked pumpkin but I cut a whole pumpkin up as I used the leftovers for salads!
• 2 tablespoons of chopped walnuts (for topping)
• 2 tablespoons of pepitas (for topping)
• 1 tablespoon of Demera Sugar (for topping)

Instructions

1. Pre-heat oven to 200 degrees Celsius
2. Line two baking trays with baking paper
3. Peel, de-seed and roughly chop pumpkin
4. Lightly coat in olive oil and spread on the baking trays
5. Sprinkle with salt and ground cinnamon
6. Roast for 30 minutes until pumpkin tender. Remove from oven.
7. Line loaf tin with baking paper or lightly grease.
8. Mix dry ingredients in bowl
9. Add the pumpkin, almond milk, vanilla essence, olive oil and maple syrup to blender and blend until smooth
10. Combine wet and dry ingredients being careful not to over mix.
11. Pour into loaf tin and then top with the combined topping ingredients.
12. Bake for 50 minutes or until a skewer comes out clean.
13. Beautiful served warm and also keeps and freezes beautifully.

Notes

Lara Flanagan

Yields 12 Serves

Serves 12 tarts

Maqui Cashew Cream Tarts

You'll love the colour of Maqui powder. It's the be a perfect ingredient for a sweet tart with super crumbly and buttery pastry.

10 minPrep Time

30 minCook Time

40 minTotal Time

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Ingredients

Tart pastry
• 3 cups plain flour
• 1 cup olive oil
• 3 tablespoons of caster sugar
Filling
• 1 cup raw cashews – soaked for at least four hours, overnight is ideal
• 3 tablespoons of maple syrup
• ½ cup almond milk
• 2 tablespoons of maqui powder
• ½ cup water
• ¾ teaspoon agar-agar powder

Instructions

Tart pastry
1. Pre-heat oven to 180 degrees Celsius
2. Whizz the ingredients in a food processor until forms a crumbly dough.
3. Please note this pastry is not one you can roll out and needs to be pressed firmly into the tart tins.
4. Press into individual loose-bottomed tart tins.
5. Bake for 30 minutes and immediately after removing from oven, cover with a clean tea-towel and press the pastry firmly down to ensure compacted.
Filling
6. Drain the soaked cashews and place in a blender with maple syrup, almond milk and maqui powder.
7. Blend until completely smooth and no hint of granulation from the cashew nuts
8. In a saucepan, combine water and agar agar powder, whisk and bring to the boil.
9. Immediately reduce heat and cook for 2 minutes on a low heat while whisking continuously
10. Make sure you cook this for 2 minutes – the cooking process activates the agar-agar so it will set the mixture
11. Then add the agar-agar mixture to the maqui mixture in the blender and blend until smooth and combined
12. Immediately fill the tart shells and allow to set in the fridge.
13. Top with your favourite fruit if you desire.

Lara Flanagan.

Yields 16

Chocolate and Peanut Butter Slice with a Candied Cashew Crumb

A delicious and nutritious slice! If you would like a creamier slice, just double the chocolate cream filling.

20 minPrep Time

50 minCook Time

1 hr, 10 Total Time

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Ingredients

• Base Ingredients
• 2 cups flour
• 3 tablespoons caster sugar
• ¾ cup olive oil
• 2 teaspoons almond milk
• ---
• Filling Ingredients
• 1 cup raw cashews – soaked for at least four hours, overnight is ideal
• 3 tablespoons of maple syrup
• ½ cup almond milk
• 5 tablespoons choc peanut butter protein powder
• 1 tablespoon peanut butter
• ½ cup water
• ¾ teaspoon agar-agar powder
• ---
• Ingredients for Candied cashew crumb
• 3 cups raw cashew nuts
• ½ teaspoon salt
• 1 teaspoon cinnamon powder
• 4 tablespoons brown sugar
• 4 tablespoons caster sugar
• 80 ml aquafaba – liquid from a tin of chickpeas

Instructions

1. Instructions for Base
2. Prepare a tart tray by lining the base with baking paper. I used a rectangular loose-bottomed tray that was 35cm x 12cm
3. Pre-heat oven to 160 degrees Celsius
4. Combine the flour, sugar, olive oil and almond milk in a processor until the mixture comes together as a crumbly dough.
5. Press into the tart tray and evenly distribute
6. Bake for 20 minutes.
7. After removing from oven, cover with a clean tea-towel and press with hands while warm to ensure that the base is firmly compacted.
8. ---
9. Instructions for Filling
10. Drain the soaked cashews and place in a blender with maple syrup, almond milk, choc peanut butter protein powder and peanut butter
11. Blend until completely smooth and no hint of granulation from the cashew nuts
12. In a saucepan, combine water and agar agar powder, whisk and bring to the boil.
13. Immediately reduce heat and cook for 2 minutes on a low heat while whisking continuously
14. Make sure you cook this for 2 minutes – the cooking process activates the agar-agar so it will set the mixture
15. Then add the agar-agar mixture to the chocolate and peanut butter mixture in the blender and blend until smooth and combined
16. Immediately pour over the base in the tart tin and place in the fridge
17. ---
18. Instructions for cashew crumb
19. Pre-heat oven to 150 degrees Celsius
20. Line a baking tray with baking paper
21. Add the salt, cinnamon and sugars to a bowl and combine
22. Whisk aquafaba with a fork until fluffy
23. Pour the nuts into aquafaba and stir to coat
24. Add the sugar mixture and stir again to coat the nuts in the mix
25. Pour coated nuts on to the baking tray
26. Bake for 15 minutes and then stir them with a fork to stop them clumping and return them to the oven for another 15 minutes.
27. Remove from oven and allow to cool and harden.
28. Once cool, whiz in the processor to form a chunky crumb
29. Spoon mixture over chocolate tart filling.
30. Cut into 16 pieces.
31. Store in an air-tight container until ready to serve

Lara Flanagan

Yields 16 squares

Golden Latte Slice with a Walnut Crumb

I made a hot cup of this with warmed almond milk and I thought the flavours would lend themselves beautifully to a slice. I added the walnut crumb for texture and sweetness. This slice not only looked so pretty, but it also tasted divine! Super easy too!

20 minPrep Time

50 minCook Time

1 hr, 10 Total Time

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Ingredients

Base
• 1 ¾ cup flour
• 3 tablespoons caster sugar
• ¾ cup olive oil
• 2 teaspoons almond milk
• ---
Filling
• 1 cup raw cashews – soaked for at least four hours, overnight is ideal
• 3 tablespoons of maple syrup
• ½ cup almond milk
• 3 teaspoons of golden latte mix
• ½ cup water
• ¾ teaspoon agar agar powder
• ---
Sweet walnut crumb
• 1 ½ cup walnuts
• 10 pitted dried dates
• 2 tablespoons brown sugar
• ½ teaspoon cinnamon powder

Instructions

Base
1. Prepare a tart tray by lining the base with baking paper. I used a rectangular loose-bottomed tray that was 35cm x 12cm
2. Pre-heat oven to 160 degrees Celsius
3. Combine the flour, sugar, olive oil and almond milk in a processor until mixture comes together as a crumbly dough.
4. Press into the tart tray and evenly distribute
5. Bake for 20 minutes.
6. After removing from oven, I covered with a clean tea-towel and pressed with my hands while warm to ensure that the base with firmly compacted.
Filling
7. Drain the soaked cashews and place in blender with maple syrup, almond milk and golden latte mix
8. Blend until completely smooth and no hint of granulation from the cashew nuts
9. In a saucepan, combine water and agar agar powder, whisk and bring to the boil.
10. Immediately reduce heat and cook for 2 minutes on a low heat while whisking continuously
11. Make sure you cook this for 2 minutes – the cooking process activates the agar agar so it will set the mixture
12. Then add the agar agar mixture to the golden latte mixture in the blender and blend until smooth and combined
13. Immediately pour over the base in the tart tin and place in the fridge
Sweet walnut crumb
14. In food processor blend until mixture comes together as a sticky crumb
15. When the golden latte filling has set, add the crumb so that it is evenly distributed
16. Lightly press the crumb with your hands so it comes together as a topping
17. Leave in fridge overnight before slicing

Notes