SNACKS Archives - Page 2 of 2 - Liberation Nuts
Divine’s Chocolate Chip and Brazil Nut Banana Bread

Divine’s Chocolate Chip and Brazil Nut Banana Bread

Ingredients: 150g plain flour 150g wholemeal flour 1 tsp baking powder 1 tsp bicarbonate of soda ½ tsp salt 100g 70% Divine chocolate, broken into pieces and roughly chopped 60g Fairtrade brazil nuts, roughly chopped 125g unsalted butter, very soft, plus a little extra for greasing 150g Fairtrade caster sugar 2 large eggs 100ml buttermilk 1 tsp vanilla extract 1 tsp almond extract 4 medium overripe bananas, mashed almost to a puree Preparation: 1. Preheat the oven to 180 C / 350 F / Gas Mark 4 and grease a 2lb loaf tin with a little butter. 2. Sift the flour, baking powder, bicarbonate of soda and salt into a large mixing bowl. Add the chocolate and brazil nuts and briefly mix together until evenly distributed and coated in flour. 3. In a separate bowl, cream together the butter and sugar with a hand whisk or food mixer until light and fluffy. Beat in the eggs one at a time, followed by the buttermilk, vanilla and almond extracts and finally the mashed bananas. 4. Make a well in the centre of the dry ingredients and pour in the wet mixture. Using a large spoon, mix everything together until just combined. 5. Pour the mixture into the greased loaf tin and cook in the preheated oven for 60-70 minutes or until a skewer comes out clean when inserted into the middle. 6. Remove from the oven and allow to cool in the tin for 5-10 minutes before turning out onto a wire rack to cool...
Vicky Bhogal – Salted Caramel Cashew Praline

Vicky Bhogal – Salted Caramel Cashew Praline

Crush, chop or bash 50g Fairtrade salted cashews, so that you have very small pieces. Lightly toast in a dry non-stick frying pan and set aside. Line a baking sheet with baking paper, then place 165g Fairtrade caster sugar in a heavy-based pan with 1/4 cup of water and dissolve over a low heat. Once dissolved, turn up the heat and boil, but do not stir, until the syrup begins to caramelise. When it is a deep amber colour, remove from the heat, wait for it to stop bubbling, and stir in the cashews. Pour evenly onto the baking paper and leave to set for about 15 minutes. Carefully peel the praline pane off the paper, break into chunks and then crush in a food processor to give smaller shards. Tastes good by itself or served with a good quality ice...