Wednesday, 13 September 2017

National Peanut Day Recipe 2 - Raw Cashew and Peanut Butter Bars

This amazing recipe is from Cordon Bleu Chef Lisa Roukin. It's one of one hundred healthy recipes in her cookbook "My Relationship With Food". More information about Lisa's book can be found below.

Raw Cashew and Peanut Butter Bars
Utterly butterly is the way to describe these bars. There’s nothing quite like a double nut butter combination coated in chocolate!



{makes 16 squares}
base

100g rolled oats, gluten free
100g ground almonds
170g cashew butter (I recommend Pip n Nut)
5 tbsp. agave nectar
2 tbsp. coconut oil (I recommend odorless)
2 pinches sea salt


filling

350g crunchy peanut butter, (I recommend Pip n Nut)
2 tbsp. agave nectar
2 pinches sea salt
50g peanuts, roasted, split in half (do not add in the mixture)


chocolate topping

90g coconut oil (odorless), melted
60g agave nectar or maple syrup
40g raw cacao powder
 or cocoa powder

1 tsp. pure vanilla bean extract
2 pinches sea salt

Preparation time – 30 mins, freeze time – 2-4 hours or overnight (plus refrigeration)
Line a 9 inch square pan with parchment paper.

In a food processor, process the oats and ground almonds until fine sandy consistency. Add the cashew butter, agave nectar, coconut oil, salt and blend for 20 seconds. Scrap around the sides of the food processor and process, until the mixture is combined. Remove the mixture from the food processor, and knead into a ball.

Then press the mixture into the square pan ensuring that the mixture is evenly spread. And place in the freezer whilst you make the next layer.

To make the peanut filling, in a large mixing bowl add the crunchy peanut butter, agave nectar and sea salt and mix until combined smooth and thick. Spread the mixture on top of the base and smooth out so it is evenly spread. Press the roasted peanuts halves into the base rounded part into the base and flatten out. Place in the freezer whilst you make the chocolate topping

For the chocolate topping, (melt the coconut oil, over a gentle heat) pour the coconut oil into a mixing bowl and add the following ingredients, agave nectar, salt, and vanilla and whisk in the cacao powder, until combined and smooth.

Remove the base from the freezer, pour the chocolate topping and spread out evenly. Give the pan a little tap to get the air bubbles out.

Carefully transfer o the freezer on a flat even surface and chill for 2-4 hours (or overnight) or until the topping is firm enough to slice.

When ready to cut remove from the freezer and wait 20 minutes before cutting.

I personally like to cut off the edges before I cut my bite size pieces, (I often save these for my best friends when they pop over)!

Enjoy x



LISA’S TIPIf you want to increase the intensity of the chocolate mixture you can double up on the chocolate topping. I like to cut these into bite size pieces, every time you cut into the bars, wipe the blade of the knife clean with kitchen paper towel. I like to use a big chefs knife, when cutting. Can be kept in the freezer to prevent consuming in one go! Keep either in the freezer or refrigerator to prevent the chocolate from melting, Great as a dessert or after a workout for a nut butter treat




 "My Relationship With Food", the cook book-confessional by Cordon Bleau Chef Lisa Roukin 

“My Relationship with Food” is a cook book confessional: an insight into how one woman, a professional chef, has overcome her own personal challenges around eating and body image and how she’s been able to successfully manage her relationship with food.

Today Lisa is a photogenic professional chef and educator, passionate about healthy eating – but she wasn’t always that way.  “My Relationship with Food” combines 100 healthy recipes, with Lisa’s journey from an overweight child, to a young woman struggling with an eating disorder, to where she is today, a woman with a healthy attitude to food and eating.

Says Lisa “Over the last few years, I can honestly say that My Relationship with Food is now where it should be. These changes didn’t happen overnight, it took time – but I got there and you can too.”

Life is about balance and “My Relationship with Food” shows readers how to tip the scales in their favour. Lisa has found many things that really work. Within the book, readers will find 100 recipes that focus on dishes that do not contain gluten, refined sugar or an overload of carbohydrates. This style of eating really works - all the recipes are truly delicious whilst being wholesome and nutritious at the same time.

Says Lisa: “The key to a balanced and happy life is about successfully managing relationships - with friends, family, the way we view life, the situations with come across and yes, even with our food. We have choices in every moment of our lives and some of us may view our eating habits, our thinking around food and our diets as either negative or positive influences on our sense of self and our well-being. “

The food we eat has a huge impact on how we feel, both mentally and physically. In this book, Lisa shows us how eating healthy, nourishing foods doesn’t need to be restrictive - indeed, the opposite is true - we can eat delicious meals and snacks that not only taste wonderful but also benefit us in every way. 

“My Relationship with Food” is endorsed by Gaby Roslin and former footballer Tony Adams

About the Author
Lisa Roukin, 36 has been cooking, teaching and demonstrating healthy, contemporary, gluten free cooking amongst the upper echelons of North West London’s young professionals, families and children since 2008.
Having worked in some of London’s finest restaurants including Marco Pierre White events, The Ivy and Le Caprice, Lisa has a qualification in Cordon Bleu cookery, and was a finalist on “The F Word” in 2008.  
Lisa currently provides Ocado’s gluten free recipes for their website, and has been working in partnership with Ocado on “My Relationship with Food”.  
Lisa has consolidated her unique style of homely, health conscious and supremely flavoursome cooking into a 100 recipe hardback book.  
Dietary Ethos
All of Lisa’s recipes are gluten free, many are dairy free, and all are low in refined sugars
About the Book
“My Relationship with Food“ is a 180 page hardback recipe book: in part biographical, but nevertheless a cookbook, with 100 new and easy to follow recipes that can be adapted for use in any household.  Every page of this sleekly designed book demonstrates a love of simple yet nutritious, healthy eating, combining seasonal tastes and flavours, all developed by Lisa.  The added benefit is that of showing the reader how to sustain a healthy relationship with food.

“My Relationship with Food” tells Lisa’s story, and recipes are organised by season, and further, by meal: breakfast, lunch, soups and sides, dinner and treats giving the reader a selection of delicious and balanced healthy eating options.

Purchase Link

https://www.amazon.co.uk/My-Relationship-Food-Recipes-Nourish/dp/1527207196/ref=sr_1_1?ie=UTF8&qid=1504916345&sr=8-1&keywords=Lisa+roukin

Lisa's website 

http://www.myrelationshipwithfood.com/

No comments:

Post a Comment