Recipes
Welcome to the refill revolution
Spread the ‘yum’ by emailing your recipe, with a picture of the finished creation, to hello@thepeoplespantry.biz
For every recipe, credited to you, that we publish on our Recipe page, we’ll donate £5 to plastic pollution warriors, City to Sea …
Puffed Quinoa & Nut Bars
with thanks to Jessica Hoffman’s Choosing Chia blog
| Prep time: | 15 mins |
| Serves: | 12 bars |
Vegan friendly
No-bake, gluten-free & vegan, energising, healthy snacks … at your service.
INGREDIENTS …
| 175g | pitted Medjoul dates |
| 250g | peanut butter |
| ½ | tsp vanilla extract |
| ½ | tsp cinnamon |
| Pinch | fine sea salt |
| 135g | puffed quinoa |
| 3tbsp | pumpkin seeds |
| 2tbsp | sunflower seeds |
| 90g | chopped almonds |
METHOD …
1) Soak the dates in warm water for 5 minutes and drain. Add the dates, peanut butter, vanilla extract, cinnamon and salt to a food processor
2) Puree for 1-2 minutes until everything is mixed and sticky, Scrape down the sides as you go
3) Add the puffed quinoa, almonds, sunflower seeds and pumpkin seeds
4) Pulse until combined, but the nut pieces and puffed quinoa are still visible
5) Line a 20 x 20cm baking tray with parchment or wax paper and press the mixture down evenly. Place in the fridge for 2 hours to set.
6) Cut into bars and store in an air-tight container in the fridge for up to 2 weeks
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Red Camargue with mint and almonds
| Prep time: | 15 mins |
| Serves: | 2 |
INGREDIENTS …
| 150g | red Camargue rice |
| 5 tbsp | olive oil |
| 1 | onion, peeled 7 finely chopped |
| salt & pepper | |
| 50g | flaked almonds, toasted |
| 50g | dried apricots, finely chopped |
| handful | fresh mint |
| handful | rocket, roughly chopped |
| 1 | juice of 1 lemon |
METHOD …
- Cook the rice according to packet instructions, then rinse under a cold tap until cool.
- Meanwhile, heat a splash of oil in a small pan over a low heat and add the onion. Season with salt and pepper, and cook, stirring occasionally, until soft.
- Stir the onions, almonds, apricot, mint, rocket, lemon juice and the remaining olive oil through the cooked rice. Taste for seasoning and adjust if necessary. Store in the fridge for up to 2 days.
Vegan Spelt Pancakes
| Prep time: | 5 mins |
| Cook time: | 15 mins |
| Serves: | 8 large pancakes |
Vegan friendly
Simple, delicious and with 5 grams of protein in a single pancake, ready to pimp with your favourite toppings …
INGREDIENTS …
| 2 tbsp | ground flaxseed |
| 6 tbsp | hot water |
| 360ml | non-dairy milk of choice |
| 30ml | apple cider vinegar |
| 230g | white spelt flour |
| 4 tsp | baking powder |
| ½ tsp | bicarbonate of soda |
| ½ tsp | fine sea salt |
| 1 tbsp | vanilla extract |
| 2 tbsp | oil plus a little more for cooking the pancakes (any neutral liquid oil is fine, such as light olive, avocado, canola, sunflower, vegetable, or liquid refined coconut oil) |
METHOD …
- Mix the flax seed with the water and set aside to gel.
- Pour the milk into a medium bowl and add the vinegar. Leave for a couple of minutes while you get the dry ingredients ready.
- Put the flour, the baking powder, baking soda and salt into a mixing bowl and whisk them together to combine.
- Add the vanilla extract, oil and the flax mixture to the milk mixture and whisk well together.
- Pour the liquid mixture into the dry ingredients and stir or whisk gently together. Don’t over mix. Just enough so that no dry flour is visible.
- Heat a pan/griddle over a medium-low heat and add a little oil or vegan butter.
- When the pan is hot pour the batter into the pan in rounds, leaving at least an inch of space around each one because they do expand a bit and you also need to be able to get in there easily to flip them when they are ready too. To keep them all the same size use a ladle or a measuring cup. ⅓ of a cup per pancake is a nice amount for a decent sized pancake but you could use ¼ cup to make them smaller.
- Leave the pancakes well alone until you start to see lots of small bubbles appearing and popping all over the top, not just on the edges. See my pictures in the post above for what that looks like. When you see popped bubbles all over, flip the pancakes gently.
- Cook for another minute or two until the bottoms are golden then remove from the pan. Repeat until all of the batter is used up.
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3-Ingredient Vegan Nutella
INGREDIENTS …
| 130g | hazelnuts |
| 1 ½ tbsp | cacao / cocoa powder |
| 12 | dates |
| 175 – 250ml | water |
METHOD …
- Preheat the oven to 180C and bake hazelnuts on a tray for 12 mins
- Blend dates and warm water on high until smooth and set aside
- Blend the roasted hazelnuts in a food processor on low, gradually increasing to medium until it turns into hazelnut butter
- Add blended dates and cocoa into the blender and continue blending on low, increasing to high and scraping down the sides if needed. When it’s smooth and glossy, it’s done
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