This one pan would have to be up there with one of my all-time favourites. The hearty nature of the cauliflower ‘steaks’ with carrots and beans makes it really substantial meal without much fuss.
As an accredited Nutritionist specialising in family, early childhood nutrition and functional food, she takes a practical evidence based approach to delivering information and ideas while working closely with many organisations as media spokesperson and ambassador. For more nutrition and recipes, check out her book “Seasons to Share” or at www.thebrownpaperbag.com.au
GLUTEN FREE : DAIRY FREE : VEGAN : REFINED SUGAR FREE
1 cup pitted dried dates
2 shots espresso + 1/4 cup boiling water
1 cup (150g) cashews
1/2 cup raw cacao powder
1/2 cup (125ml) coconut milk
1/2 cup melted coconut oil
150g hazelnuts, skinned and roughly chopped
Soak the dates in the coffee and boiling water for 5 minutes.
In a food processor blitz cashews until they are a crumb then add dates, with coffee, raw cacao, coconut milk and coconut oil.
Pour into a lined 20×12 loaf tin (or something of a similar size) and sprinkle hazelnuts all over the top. Press the hazelnuts in lightly with the back of a spatula.
Place in freezer to set for 2-3 hours.
Serve and eat directly from freezer – this part important as it will maintain the texture. Enjoy! + Serves…many – you really only need a small slice of this one but let’s say serves 20 so you have a reference and don’t eat tooooo much of it.
JACQUELINE ALWILL, ACCREDITED NUTRITIONIST @BROWNPAPERNUTRITION
MORE NUTRITION EDUCATION AND RECIPES WWW.THEBROWNPAPERBAG.COM.AU