SNACKS Archives - Liberation Nuts
Liberation Peanut Butter and Zaytoun Date Balls

Liberation Peanut Butter and Zaytoun Date Balls

This recipe was specially created by the lovely team at Zaytoun.   “Only 5 minutes to create, these snacks may be bitesize but they pack a healthy punch to lift your energy levels. The juicy sweetness of fairly traded Medjoul dates infuses the creamy Fairtrade peanut butter, lifted by tangy cranberries and cinnamon”     Ingredients 15 Zaytoun Medjoul dates, pitted 1/4 cup dried cranberries 1/2 cup porridge oats 1 tsp cinnamon 2 tbsps Liberation Peanut butter 1 tbsp water   Method In a food processor fitted with a steel blade, pulse the pitted dates until chopped into small pieces. Add the oats and cinnamon, and pulse until everything is thoroughly mixed. Add the peanut butter and 1 tablespoon of water and pulse again until the mixture is thoroughly blended, forming a sticky ball when you squeeze it in your hand. Scoop up about 1 tablespoon of the mixture and roll into a tight ball. Continue with the rest of the mixture. Put each ball into a mini-muffin paper liner. Cover and refrigerate for at least 1 hour. Store in your refrigerator in an airtight container    ...
Fiona Kirk – Apple, Carrot and Courgette Bread

Fiona Kirk – Apple, Carrot and Courgette Bread

This bread makes a quick, delicious and nutritious in a rush breakfast or snack and is particularly tasty and filling when toasted alongside a cup of coffee. Ingredients 1 medium apple, peeled, cored and roughly grated 1 medium carrot, peeled and roughly grated 1 medium courgette/zucchini, wiped and roughly grated 1 tablespoon freshly-squeezed lemon juice 40g fresh cashew nuts/pecan nuts/peanuts, roughly chopped 550g wholemeal flour ½ teaspoon baking soda ¼ teaspoon baking powder ¼ teaspoon sea salt ½ teaspoon ground cinnamon ¼ teaspoon all-spice powder pinch ground nutmeg 2 eggs, whisked 80g brown sugar The seeds/paste from 1 vanilla pod or 1 teaspoon vanilla extract Method Preheat the oven to 180C/350F/Gas Mark 4 and line a standard loaf tin with baking paper (or use a non-stick silicon mould if you have one). Prepare the apple, carrot and courgette, put in a bowl, add the lemon juice, mix well and cover the bowl with cling film so the apple doesn’t brown. In a large mixing bowl combine the flour, baking soda, baking powder, salt, cinnamon, all-spice and nutmeg. In another bowl, whisk three quarters of the beaten egg, the sugar and the vanilla extract together before thoroughly combining the mixture with the dry ingredients. Fold in the grated fruit/vegetable mix and lastly the cashew nuts/pecan nuts/peanuts. Pour the mixture into the prepared loaf tin and place in the middle of the oven for around 45 minutes or until the top is golden brown and an inserted skewer comes out cleanly. Check after 35 minutes then every 10 minutes until perfect. Leave to cool a little before turning it out onto a wire...
Peter Gordon – Fairtrade espresso, nut and fruit biscotti

Peter Gordon – Fairtrade espresso, nut and fruit biscotti

Ingredients: 500g flour 500g unrefined caster sugar 1 Tablespoon Fairtrade espresso 1 Tablespoon baking powder 5 eggs, lightly beaten the finely grated zest of 1 ½ lemons 150g Fairtrade cashew nuts 150g Fairtrade Brazil nuts (roughly cut into 6-8 pieces) 100g plump sultanas 100g sliced Fairtrade dried apricots 100g sliced dried figs Oven at 180°C Preparation: Mix the flour, sugar, espresso and baking powder together in a large bowl. Add half the eggs and all the lemon zest and mix well. Gently mix in the remaining eggs. Add the nuts and dried fruit and mix well. Divide the dough into 6 and roll out into sausage shapes about 3cm in diameter and place on baking parchment on baking trays, at least 6cm apart. You may find it easier to dampen your hands when rolling these out to prevent the dough sticking to your hands. Lightly flatten the ‘sausages’ and bake until golden brown, approximately 20-30 minutes. Remove from the oven and leave to sit for 10 minutes to cool and firm up. Drop the temperature of the oven to 140°C. Using a serrated knife, cut the biscotti on an angle into ½ cm thick slices and lay these out on the baking trays. Return to the oven and cook for 10-12 minutes then turn the biscotti over and cook until they are pale golden, approximately 10-15 minutes. Once done, remove from the oven and cool on cake racks, then store them in airtight jars. They’ll keep for 2-3...
Hugh Fearnley Whittingstall – Butternut and nut butter soup

Hugh Fearnley Whittingstall – Butternut and nut butter soup

Serves 6–8 To make it easier to whisk the peanut butter into the soup, warm it slightly first to soften it. You can do this by standing the jar in a bowl of hot water or leaving it in a warm place for 10 minutes or so.  You can use other squash varieties too, or indeed a 50:50 mixture of sweet and regular potatoes, but then you wouldn’t have the joke. Ingredients: 1 butternut squash, about 800g–1kg A large knob of unsalted butter 1 large onion, chopped 1 small medium-hot chilli, deseeded and chopped, or a pinch of dried chilli flakes A 3cm piece of fresh ginger, grated 1 small garlic clove, chopped About 1 litre chicken or vegetable stock (pages 192 and 266 respectively) 227g  jar of crunchy peanut butter (or use home-made, see page 52) Juice of 1 lime 3 tablespoons finely chopped coriander Sea salt and freshly ground black pepper To serve: Plain yoghurt Coriander leaves 2 tablespoons toasted pumpkin seeds or chopped toasted peanuts (optional) A little finely chopped chilli (optional) Preparation: Halve and peel the squash, then scoop out the seeds and cut the flesh into 1cm cubes. Melt the butter in a large saucepan, add the onion and sweat until soft and translucent. Add the chilli, ginger and garlic and cook for another couple of minutes. Add the squash, a sprinkling of salt and a few grinds of pepper. Stir well and cook for 5 minutes. Pour in the stock. Bring to the boil and simmer gently, partially covered, for about 20 minutes, until the squash is soft – you should be able...