ALL RECIPES Archives - Liberation Nuts
Macadamia, Brazil Nut, Fig and Cacao Trail Bars

Macadamia, Brazil Nut, Fig and Cacao Trail Bars

To celebrate National Nut Day 2020 we have teamed up with our friends Nutcellars and top chef Hayden Groves (Twitter: @Hayden1974 / Insta: haydenkgroves) to create this heavenly tasty, yet surprisingly healthy Trail Bar, packed with delicious, sustainably sourced ingredients, to give you the perfect energy boost whenever you need it! Hayden said of the challenge that was set to him: “I love using nuts in my recipes, they are not just a fantastic source of protein, vitamin E, omega 3 and 6, and essential minerals and fibre but they are truly delicious too. You can elevate this bar further for a café offering by rolling the mix a little thinner and topping with a salted peanut brittle for even more texture and variation.”     Ingredients: 90g dried Dates  90g Dried figs – 45g Almonds 45g Brazil nuts  – 30g cocoa powder Generous Pinch of sea salt 60g Nutcellars Macadamia nut butter (Crunchy)  45g Agave syrup or Honey 1/2th tsp of espresso or fresh ground coffee 1 Orange – Finely grated Zest – 90g Porridge oats 1tbsp sesame seeds, toasted 2tbsp Sunflower seeds, toasted 30g dried cranberries 90g lightly toasted Nutcellars macadamia nuts   Method: Cover the dried fruit in boiling water, soak for 10 mins and drain  Lightly toast the almonds and brazils, cool and pulse in a small bender until a coarse texture. Remove the nuts and reserve. In the blender, puree the dates and figs, with the cocoa powder, salt, nut butter, honey or Agave syrup, espresso and the zest until smooth. Transfer the puree to a bowl and stir in all the remaining dry ingredients. Once...
Salted Caramel Millionaire’s Shortbread with Rosemary & Cashew Nuts

Salted Caramel Millionaire’s Shortbread with Rosemary & Cashew Nuts

The title of this recipe is a bit of a mouthful but it is possibly one of the best and most indulgent things I’ve ever made. Just the rosemary and salt alone make a delicious bite but in this recipe I’ve opted for ultimate decadence and have thrown in salted cashew nuts after being sent some to experiment with from Liberation Nuts.

Fairtrade Coffee & Walnut Mini-Sponges

Fairtrade Coffee & Walnut Mini-Sponges

This recipe was created by our Liberation Bakes 2017 winner Chris Hunt, congratulations Chris! “I love the combination of coffee and walnuts for a cake. Both products are fair trade which is a bonus. If I use the best quality ingredients, I know that this bake will be consistently good and I can confidently serve it knowing that it tastes great.”   Ingredients: 150g best quality butter (I used French) 100g golden caster sugar 50g light brown sugar 3 medium eggs beaten 2 tsp boiling water 3tsp fair trade instant coffee 150g SR flour pinch of salt 50g fair trade walnuts, chopped and 12 for topping   Buttercream: 150g butter at room temp 300g icing sugar 3 tsp fair trade instant coffee 2 tsp boiling water   Method: You will nee a 12 hole tin for individual sponge cakes. Preheat oven to 180C/350F/Gas mark 4. Cream the butter and sugars together until pale and light. I used a food processor for about 11 minutes. Gradually add the beaten eggs. Make up the coffee with the water and add to the mixture. Sift the flour and salt into the bowl, then the chopped walnuts and fold them in carefully. Divide the mixture into the 12 tin holes Bake for about 15 minutes until golden and well risen. Test with a skewer to make sure they are cooked. Do not overcook as you will spoil them. Allow to cool and then divide into halves. Make buttercream by beating the butter and icing sugar together. Add the coffee mixture and mix. To form a nice soft paste. I halved the buttercream and...
Nutty Toffee Apples

Nutty Toffee Apples

This nutty toffee apples recipe originally featured on BBC Food. Studded with crunchy nuts, these grown-up toffee apples work well for a Halloween or Bonfire Night party recipe.   Preparation time: less than 30 mins Cooking time: 10 to 30 mins Serves: Makes 6   Ingredients 6 Cox apples 6 small wooden ice lolly sticks 225g/8oz granulated sugar 110ml/4fl oz water 30g/1oz butter 2 tbsp golden syrup 4 tbsp finely chopped mixed nuts   Method Push the wooden sticks halfway into the apples at the stalk end.   Dissolve the sugar and water in a thick-bottomed pan over a gentle heat.   Add the butter and syrup to the mixture and bring to the boil. Continue to boil, without stirring, until the toffee reaches 140C/275F (use a sugar thermometer to measure this).   Remove the pan from the heat and gently stir in the nuts.   Carefully dip each apple into the toffee, making sure each apple is well coated, and set aside to harden on a baking try lined with non-stick parchment. Recipe Tips You can also cover your toffee apples with dessicated coconut or chocolate...
Nutty Jewelled Rice by Vicky Bhogal

Nutty Jewelled Rice by Vicky Bhogal

 This recipe was originally created by Vicky Bhogal’s and features in her latest book, Cooking Like Mummyji, published by Grub Street.   “This is a recipe that would celebrate Liberation Fairtrade nuts in a truly regal way! Use any chopped nuts that you fancy, peanuts and cashews would be lovely, for example. When I was little, I used to marvel as to how this was made. The trick is to always use powder colours, not liquid, which are available from Indian grocery stores and online, and make sure to steam very gently. With the addition of butter, cloves, cardamom, cinnamon, pomegranate and mint leaves, you have what looks like a plate of fragrant multicoloured royal jewels and is perfect for a dinner party to impress! My British Asian upbringing instilled in me the importance of being able to work to better yourself and the lives of your family, so I have been hugely passionate about Fairtrade for many years, and expressed my commitment to empowering small scale producers not just through my daily choices as a consumer but also by creating the book A Fair Feast, which was published in 2005 by Simon and Schuster and became part of the Make Poverty History Campaign. This book of delicious recipes bursting with Fairtrade ingredients was my little way of supporting the producers I so admire, and 100% of the proceeds went directly to the cause, half to the Fairtrade Foundation and half to Oxfam‘s Make Trade Fair, raising over £100,000.”   Click here to win a signed copy of Vicky’s latest cookery book, the iconic bestseller Cooking Like Mummyji with Liberation!...