Summertime Gazpacho

In these last days of summer, I love to soak up the last of the sun with a refreshing gazpacho paired with some fresh sourdough.

Gazpacho made with D8 Made black pepper

Ingredients

  • 500g ripe cherry tomatoes
  • 1/2 chopped and peeled cucumber
  • 1 medium bell pepper cored and seeded
  • 1 large peeled garlic clove
  • 1/2 red onion
  • 1tsp celery salt
  • 1 sprig of basil
  • 25g D8 Made Black Pepper date butter
  • 1tbsp red wine vinegar
  • 2tbsp light olive oil

Method

  • Place all of the ingredients into a high powered blender and whiz for 3 minutes or until it reaches the desired consistency.
  • Top with chilli flakes, toasted sunflower seeds and garnish with parsley. Serve with crusty sourdough and enjoy!
Serving suggestion

Salted Date Caramel, Nut Butter & Chickpea Ice Cream

Any hint of sun is an excuse to eat ice cream amirite?! And luckily for us Londoners, the ghosts of awful summers past are cutting us some slack and giving us plenty to be grateful for this year. When I have a craving for something sweet and creamy but can’t face a bit of dairy, this is my go to make-at-home solution. Also – did I mention that it is made with an award winning date butter???

Ingredients

  • 1 cup tinned drained chickpeas, washed and rinsed
  • 225g D8 Made Original Date Butter
  • 110g smooth (sweetened) peanut butter 
  • 1 teaspoon vanilla extract
  • 400ml coconut milk
  • 1/4 tsp salt
  • 50g crushed pistachios to serve
  • 100g melted white & dark chocolate to serve
  • 100g mixed berries to serve

Method

  • Add chickpeas, nut butter, vanilla extract, coconut milk and 150g of D8 Made Original Date Butter to a mixer and blend for 30 seconds
  • In a separate bowl, mix remaining 75g date butter & salt until well mixed
  • Pour half of the chickpea mix into a L:255 x W:143 x H:66 loaf tin
  • Add half of the salted caramel mix to the chickpea mix in the loaf tin and distribute down the centre
  • Pour the remainder of the chickpea mix over the mix in the loaf tin
  • With the remaining salted caramel, distribute over the top of the ice cream mix
  • Place the mix in the freezer overnight
  • Serve in a bowl or in cones topped with melted chocolate or pistachios and fresh berries & enjoy!

Nutritional Information

Servings: 10
Amount per serving (excluding toppings)
 
Calories 233
% Daily Value*
Total Fat 15.4g
Saturated Fat 9.7g
Cholesterol 0mg
Sodium 110mg
Total Carbohydrate 22g
Dietary Fiber 2.8g
Total Sugars 14.9g 
Protein 5.5g

#guildoffinefood #datebutter #d8made #icecream #veganicecream #summerrecipes #easy #easyrecipe #plantbased #originaldatebutter #awardwinner #awardwinners

Black and Blue Scones

London is basking in an absolutely glorious summer this year. Living a ten minute walk from both Hyde Park and Holland Park, I’m spoiled for choice for sprawling picnic spaces. When he and I head out for a picnic, I ALWAYS make these scones because they are the perfect picnic treat.

Black and blue scones

Ingredients

  • 300g flour
  • 100ml almond milk (+ 25ml to wash)
  • 1/2 tsp cayenne pepper
  • 75g blue cheese (both dairy and non dairy varieties work well)
  • 70g cold butter (or margarine) diced
  • Pinch of salt
  • 2 tsp baking powder
  • 100g D8 Made Black Pepper date butter
  • 25g mixed seeds to top

Method

  • Preheat the oven to 180 degrees celsius (356F or gas mark 4)
  • Place  greaseproof paper in a L:443 x W:372 xH:23 in a baking tray
  • Sift the flour, salt, cayenne pepper and baking powder into a bowl and, using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs.
  • Add the cheese to the ‘crumb’ mix and ensure even distribution.
  • Stir in the milk until it forms a soft dough, careful not to overwork the dough. 
  • Turn the dough onto a cool, floured surface and roll until it is 2 – 3cm thick.
  • Using a 6cm diameter scone cutter, stamp out scone and place on the baking sheet. Combine and re-roll the scraps and cut out more scones.
  • Brush the tops of the scones with milk and top with the mixed seeds.
  • Place the scones in the middle of the oven and bake for 12 – 15 min until golden brown.
  • Remove from oven and once cooled, store in a Kilner jar for your next day out in the sun.

Nutritional Information

Servings: 12
Amount per serving
Calories 215
Total Fat 10.2g 
Saturated Fat 6.6g
Cholesterol 17mg
Total Carbohydrate 26.6g
Dietary Fiber 1.9g
Total Sugars 5.9g
Protein 5.1g

#datebutter #savoury #plantbased #d8made #easy #picnic #treats #easybakes #summerbakes