FAVOURITES Archives - Page 2 of 2 - Liberation Nuts
Caramelized Honey Nut and Seed Tart

Caramelized Honey Nut and Seed Tart

This recipe was originally created by Claire Saffitz for Bon Appetit Magazine. Photography by Christopher Testani. This press-in crust is easier to make and handle than a buttery dough that you have to roll out.

Divine Chocolate x Liberation Nuts Choco-Nutty Brownies

Divine Chocolate x Liberation Nuts Choco-Nutty Brownies

Everyone loves a brownie, which is why we have teamed up with Liberation Nuts to create these deliciously fudgy, chocolatey and nutty brownies. For a really nutty crunch try using Liberation Nuts’ ‘Give Me Strength’ a chunky mix of Fairtrade cashews, brazils, almonds, macadamias and roasted peanuts, paired with intense 70% Divine Dark Chocolate for a decadent dessert that’s Fairtrade too.

Saveur Magazine – Apricot Almond Tart

Saveur Magazine – Apricot Almond Tart

This recipe for Apricot Almond Tart was originally taken from Saveur Magazine. Photography by Penny de los Santos.   “A combination of all-purpose and potato flours gives this simple summer tart a delicate, crumbly crust. Plums, peaches, or berries can be substituted for apricots.”   Serves 8-10   Ingredients   1 3⁄4 cups all-purpose flour, plus more for dusting 1⁄4 cup potato flour 1⁄2 cup sugar 9 tbsp. butter, plus more for greasing 1 tsp. baking powder 1⁄8 tsp. kosher salt 1 egg, lightly beaten 3⁄4 cup almond meal 10 apricots, halved and pitted 1⁄2 cup apricot preserves 3 tbsp. sliced almonds, lightly toasted, for garnish   Method Pulse flours, sugar, butter, baking powder, and salt in a food processor until pea-size crumbles form. Add egg and 2-3 tbsp. ice-cold water; pulse until dough comes together. Form dough into a flat disk; wrap in plastic wrap and refrigerate 1 hour. On a lightly floured surface, roll dough into a 10″ circle; press into a greased 11″ tart pan with a removable bottom set over a baking sheet. Chill for 1 hour. Heat oven to 425°. Spread almond meal evenly over dough; arrange apricots over top. Bake until the crust is golden brown and fruit is tender, 25-30 minutes. Transfer tart to a wire rack; let cool. Heat preserves in a 1-qt. saucepan until warmed; pour through a fine-mesh strainer into a bowl. Brush top of tart generously with strained preserves; sprinkle with almonds. Let cool completely before serving.  ...
Shaved Courgette Salad With Macadamia Nuts

Shaved Courgette Salad With Macadamia Nuts

 This recipe for Shaved Courgette Salad with Macadamia Nuts was originally taken from Three Blue Ducks as featured in Bon Appetit. Photography by Chris Searl. “Banish flashbacks of bland zucchini with this crunchy, cheesy, salty, citrusy salad.”   Serves 6   INGREDIENTS 1 teaspoon finely grated lemon zest 3 tablespoons fresh lemon juice 3 tablespoons olive oil 1 tablespoon Dijon mustard 1 teaspoon honey 1 teaspoon soy sauce Kosher salt and freshly ground black pepper 1½ pounds mixed zucchini and summer squash, thinly sliced 2 cups baby sorrel leaves or other small greens 3 tablespoons unsalted, roasted pumpkin seeds (pepitas) ½ ounce Parmesan, finely grated ⅓ cup unsalted, roasted macadamia nuts, coarsely chopped METHOD Whisk lemon zest, lemon juice, oil, mustard, honey, and soy sauce in a large bowl; season with salt and pepper. Add zucchini and squash, sorrel, and pumpkin seeds and toss to combine. Serve salad topped with Parmesan, macadamia nuts, and more pepper.  ...