BAKING Archives - Liberation Nuts
Chunky Monkey Pancakes

Chunky Monkey Pancakes

Feb 16, 2021

Thick and fluffy oat-blender peanut butter flavoured pancakes with melting chunks of dark chocolate and chewy banana pieces. Top these vegan, gluten-free and wholesome pancakes with some thick yoghurt, extra chewy banana pieces from Tropical Whole Foods, melted Divine chocolate, Liberation´s peanut butter and fresh berries!

Macadamia, Brazil Nut, Fig and Cacao Trail Bars

Macadamia, Brazil Nut, Fig and Cacao Trail Bars

Oct 22, 2020

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

Feb 25, 2019

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

Oct 11, 2017

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

Oct 4, 2017

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...