KIRLY-SUE'S KITCHEN - RECIPES

Peanut butter and banana flapjacks (vegan)

22/5/2020

Peanut butter and banana flapjacks
Ingredients
50g vegan butter, plus a little extra for greasing
2 tbsp smooth peanut butter
3 tbsp maple syrup (or agave syrup )
2 ripe bananas, mashed 1 apple, peeled and grated
250g rolled oats 100g raisins 85g mixed seeds (i.e. pumpkin and sunflower)

Topping
50g almonds
50g brown sugar
1/4 teaspoon cinnamon
Method
1- preheat oven to 160C/140C fan/gas 3.

2- Grease and line a 20cm square tin with baking parchment.

3- Heat the butter, peanut butter and maple syrup in a small pan until melted.

4- Add the mashed banana, apple and 100ml hot water, and mix to combine.

5- Tip the oats, the raisins and the seeds into a large bowl.

6- Pour in the combined banana and apple and stir until everything is coated by the wet mixture.

7- Tip into the cake tin and level the surface.

8- combine topping ingredients together in a blender and sprinkle evenly on top

9- Bake for 55 mins until golden.

10- Leave to cool in the tin. 11- Cut into 12 pieces to serve (or store in an airtight container in the fridge. )

strawberry chia jam (sugar free)

22/5/2020

INGREDIENTS

2 cups fresh strawberries or raspberries fruit
1 to 2 tablespoons fresh lemon juice
1 to 2 tablespoons agave, maple syrup, or golden sugar
2 tablespoons chia seeds, plus more if needed

EQUIPMENT

Measuring cups and spoons
Spatula
Saucepan
Potato masher, or fork
Glass jars or other storage containers, for the finished jam

INSTRUCTIONS

Prepare the fruit as needed. Remove stems from the fruit as needed. Chop large fruits into small pieces. Berries can be left whole.

2.     Put the fruit to a saucepan and set over medium heat. Cook until the fruit breaks down and becomes syrupy, 5 to 10 minutes. Mash the fruit with the back of a spatula or a potato masher, leaving it as smooth or as lumpy as you like.

3.     Remove from the heat. Stir in 1 tablespoon of the agave syrup and lemon juice. Taste and add more agave syrup or lemon juice as needed

4.     Add the chia seeds and stir to combine.

5.     Let stand 5 minutes, until thickened. If you want it thicker, stir in more chia seeds 1 teaspoon at a time.

Quick and Easy Bread Rolls

21/5/2020

Quick and Easy Bread Rolls
Ingredients

1 cup self raising flour
1 cup whole wheat flour
¼ teaspoon salt
1 teaspoon soft butter or margarine
2/3 cup water

Directions

preheated oven at 320 degrees
Mix all dry ingredients together
add water a little at a time and mix to form a dough
Knead dough until it is set - not sticking to the spoon or your fingers
Divide the kneaded dough into 10 parts and form them in to round shapes.
Place on a greased baking sheet and put into the oven
Bake for 20 - 25 mins.

Note:

These can be made with just white flour or, for a healthier version, just whole-wheat or spelt flour

Banana Raisin Mug Cake

11/5/2020

Ingredients

4 tablespoons self raising flour (can also use oat or spelt flour)
1/8 teaspoon baking powder
1/2 small banana
1/4 teaspoon mixed spice (or cinnamon )
2 tablespoons maple syrup
1 tablespoon almond milk
Small handful of raisin

Preparation

Mix flour, baking powder, and mixed spice.
Mash banana and mix with maple syrup and almond milk.
Mix wet mix with the flour mix.
Add raisins
Pour in mug and top with a few more raisins
Microwave 1-2 minutes until cooked.

chickpea nuggets (vegan)

4/5/2020

Ingredients

1. can chickpeas (15.5 oz or 400g), drained
½ tsp garlic powder
1 tsp onion powder
1 Tbsp nutritional yeast (optional)
1 teaspoon all purpose seasoning
1 Tbsp bread crumbs

Coating Ingredients

⅓ cup bread crumbs for coating
½ teaspoon turmeric

Instructions

1- Preheat oven to 350f / 180c or gas mark 4

2- Pour the drained chickpeas into a food processor and process for a few seconds.

3- Then add all of the other ingredients except the last ⅓ cup bread crumbs for coating. Process a few more seconds. Everything will be well mixed and chunky texture.

4- Scoop up teaspoon sized portions and roll them into balls then press them into nugget shapes.

5- Pour bread crumbs and turmeric into a bowl and coat each nugget.

6- Cover a cookie sheet with parchment paper. Lay each nugget on the parchment but don't let them touch.

7- Bake for 20 minutes, then flip and bake for 10 more minutes.

8- Allow nuggets to cool before eating.

Did you make this recipe? please tag us on instagram @KirlySuesKitchen

aunty verna's granola

3/5/2020

Ingredients

500 -700 grams rolled oats (old fashioned large grained type)
3 table spoons unrefined Brown sugar
The juice of 3 large Oranges
½ teaspoon Nutmeg
½ teaspoon Cinnamon
Pinch of salt
1 teaspoon Vanilla essence
½ cup Crushed peanuts
½ cup Sunflower seeds
½ cup Pumpkin seeds
½ cup raisins
14 cup Flax seeds (linseed) optional

Method

Preheat oven to 180C 350F Gas Mark 4
Mix together the oats, sugar & coconut
In a separate container add nutmeg, cinnamon, Pinch of salt, vanilla essence to the Orange juice
Add the orange juice mixture to the oats mixture
Stir with clean hands until all of mixture is moist.
Place on baking sheets and spread out into one even layer
Stir every 20 minutes. for one hour
Remove from oven
Add the nuts, raisins and seeds and stir
Allow to cool, then store in airtight containers.

Energy balls (vegan)

3/5/2020

90g Oats
40g Cacoa (can also use cocoa powder)
200g Dates (pitted)
1 teaspoon Vanilla
40g water
Desiccated Coconut

Mix together oats and cacoa powder and set aside

Blend together dates and water until smooth

Mix oat mixture and date mixture together - ensure mixture is not too dry or too wet

Divide into 12-15 balls

Roll in dedicated coconut

Store in an airtight container or freeze for up to one month

Vegan Cauliflower Buffalo Wings

29/4/2020

Medium cauliflower washed and cut into pieces

Dry ingredients
3/4 cup flour
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon pepper
Panko Breadcrumbs

Wet ingredients
1 cup non dairy milk
Barbecue sauce
Agave syrup

Mix all dry ingredients ( except breadcrumbs) together
Add non dairy milk
Mix until smooth
Coat cauliflower pieces with the batter
Then roll in panko breadcrumbs until fully coated
Place on a baking greased baking tray and bake for 15 mins at 450f
Slope to cool
In bowl add 2-3 ounces of barbecue sauce
Add 3-4 tablespoons of agave and stir
Coat all pieces in the sauce mixture
Ensure mixture is not too much or cauliflower pieces will stick when baked
And place back unto the baking tray
Bake for 10-15 mins at 450f

How To Make Tasty Vegan Jamaican Pulled Jackfruit

22/4/2020

How To Make Tasty Vegan Jamaican Pulled Jackfruit

Vegan Jamaican Jackfruit Recipe
1 400g tin of jackfruit
1 medium onion
1-2 inch piece of ginger
1 teaspoon season all
1 spring onion (scallion) chopped
2 teaspoons coconut aminos
a dash of black pepper

for method see video

butter bean and lentil curry

19/4/2020

1 onion chopped
1 inch piece of ginger minced
2 cloves of garlic
1 medium tomato
1 teaspoon all purpose seasoning
1 teaspoon curry powder
1/2 a vegetable stock cube
I tin butter beans
1/2 cup red lentils
Coconut cream to taste

Cook onion, ginger, garlic and tomato in a little water. Cook until soft

Add vegetable stock cube

Cook until stock cube has dissolved

Add butter beans, lentils, all purpose seasoning, curry powder and coconut cream - add a little water (about 4-5 ounces )

Cook. On a low heat for 20-30 mins until the lentils are soft

Remove from heat and serve