Very Versatile Tomato Sauce

Hearty tomato sauce

A favourite as a quick and easy staple, this sauce is super versatile and is my go-to for use in soups, pastas, casseroles or on a pizza.

Ingredients

  • 3 tbs Italian herbs
  • 1 tbs olive oil
  • 1 1/2 tsp table salt
  • 1/2 tsp smoked paprika
  • 2 x 400g chopped tomatoes
  • 80g tomato puree
  • 110g D8 Made Black Pepper date butter

Method

  • Recycle & sterilise 4 x 190g jars
  • Heat the olive oil in a pan and add the Italian herbs, salt and paprika
  • Stir for about a minute and add the chopped tomatoes
  • Cook for 5 min over moderate heat, stirring continuously
  • Add the tomato puree and date butter and keep on the heat for a further 5 min stirring continuously
  • Remove from heat, pour into food processor/blender and blend for 60 seconds
  • Pour into prepared jars, allow to cool and refrigerate
  • Store in the fridge for up to 2 weeks or alternatively, pour into ice trays and freeze to use block by block as needed
VV sauce


Crunchy Cherry Crumble Squares

Cherry crumble squares

In the depths of winter, a summer themed bake can sometimes be the tonic to fool the senses. This crumble cookie recipe hits the spot.

Ingredients

  • 150g all purpose flour
  • 150g rolled oats
  • 100g brown sugar
  • 95g butter (to make this recipe 100% plant based, substitute with dairy free spread)
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1 jar (225g) D8 Made Sour Cherry date butter
  • 100g sunflower seeds
  • 75ml almond milk
  • Halved fresh cherries to top & icing sugar for dusting

Method

  • Preheat the oven to 180 degrees celsius (356F or gas mark 4)
  • Combine flour, oats, sugar, salt, baking soda and sunflower seeds in a bowl.
  • Add butter or spread to dry ingredients and mix with hands until the mix resembles breadcrumbs
  • Divide the mix in three and add milk to 2/3 of the mix setting 1/3 aside for now
  • With the wet mix, form a ball in a mixing bowl that cleans the sides
  • Place greaseproof paper in a L:443 x W:372 xH:23 in a baking tray and set aside.
  • Place wet mix base on the greaseproof paper and spread evenly covering the entire baking area
  • Spoon cherry date butter over base and spread evenly over entire area
  • Take the remaining dry mix and distribute evenly over base and date butter layers
  • Sprinkle the halved fresh cherry squares over the top of the mix
  • Bake in the middle of the oven for 15 – 20 min or until golden brown
  • Once done, remove from the oven and immediately cut into 6 x 5 squares
  • Allow to cool, dust with icing sugar and store in reusable jar for up to 2 weeks
  • Enjoy!

Nutritional Information

Servings: 30
Amount per serving
Calories 93
Total Fat 2.6g
Saturated Fat 0.7g
Cholesterol 0mg
Total Carbohydrate 15.9g
Dietary Fiber 1g
Total Sugars 6.9g
Protein 1.9g

#datebutter #cookies #cherry #highfibre #biscuits #d8made

Baked Apple & Cinnamon Protein Oats

Baked proats

If you’re anything like me, you love a hot bowl of oats to start your day, especially in winter but that can get very boring and samey very quickly. Baked protein oats are easy to make, full of goodness and a delicious way to start the day, not to mention a great variation of a breakfast staple. If you love apple and cinnamon, all the better.

Dry Ingredients

  • 200g oats (substitute for gluten free oats if needed)
  • 20g roughly chopped nuts (optional – I used pistachios)
  • 85g dried apricots (or any dried fruit)
  • 1 teaspoon baking powder
  • pinch of salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 50g vegan protein powder (I used pea protein)

Wet Ingredients

  • 150g chopped cooking apples
  • Juice of 1/2 a lemon
  • 1/2 teaspoon vanilla extract
  • 15g coconut oil
  • 1/4 teaspoon cinnamon
  • 120g D8 Made cinnamon date butter
  • 1 egg (to make this recipe 100% plant based, use 1 mashed banana instead)
  • 50ml almond milk

Method

  • Preheat the oven to 180 degrees celsius (356F or gas mark 4)
  • Mix the dry ingredients in a large mixing bowl & add melted coconut oil
  • Coat the chopped apples in 1/4 teaspoon of cinnamon & lemon juice in a separate mixing bowl
  • Lightly beat the egg or banana with almond milk, vanilla extract & date butter
  • Add the milk mix to the dry ingredients
  • Add the apple mix to the dry ingredients
  • Spread the mixture into a flan dish & decorate the top with thin slices of apple
  • Bake in the middle of the oven for 25 mins or until the edges are brown and crispy
  • Allow to cool for 5 mins
  • Serve with an extra spoonful of date butter and top with yoghurt and fruit or milk & nuts

Nutritional Information

Servings: 8
Amount per serving
Calories 245
Total Fat 6.6g
Saturated Fat 3.1g
Cholesterol 33mg
Total Carbohydrate 38.9g
Dietary Fiber 4.4g
Total Sugars 15.3g
Protein 9.4g

#datebutter #healthy #protein #highfibre #breakfast #d8made