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

Easy Meat Free Monday Pizza

Homemade pizza on a Monday night? Who could say no to THAT! Try this easy meat free recipe for a delicious way to pizza over those Monday blues.

Ingredients – Dough

  • 240g self raising flour
  • 250g greek style yoghurt (plant based or dairy both work well)

Method – Dough

  • Mix flour and yoghurt in a large bowl ensuring that the mix cleans the sides and forms a ball in the bowl
  • Clean and flour a cool surface and transfer mix
  • Knead the dough for for 10 min adding flour to ensure that the dough doesn’t stick to the surface
  • Rest the dough on the cool surface whilst other ingredients are prepared

Ingredients – Toppings

  • 75g butternut squash
  • 2 tablespoons olive oil (28g)
  • 1 tablespoon mixed herbs (13g)
  • 70g sliced mushrooms
  • 100g drained chickpeas
  • 50g kale
  • 150g grated mozzarella (to make this recipe 100% plant based use non dairy cheese)
  • Salt and pepper to taste
  • 30g D8 Made Black Pepper date butter
  • 2 tablespoons Worcestershire sauce (28g)
  • 3 tablespoons malt vinegar (42g)
  • 200g very versatile tomato sauce

Method – Toppings

  • Preheat oven to 220C (450F or gas mark 7)
  • Place the butternut squash, oil, mixed herbs, salt and pepper in a bowl and mix
  • Place the squash on tinfoil on a baking tray and place in the middle of the oven
  • Roast butternut mixture for 15min turning halfway through
  • Remove from oven and set aside
  • Mix Black Pepper date butter, malt vinegar, Worcestershire sauce and pinch of salt to form a smooth paste
  • Add drained chickpeas, marinate & set aside

Method – Assembly

  • Place  greaseproof paper in a L:443 x W:372 xH:23 in a baking tray
  • Roll out pizza dough to about 1/3 to 1/2 inch thickness
  • Spread tomato sauce over the base leaving approx 1/3 from the edge to allow for crust
  • Distribute butternut squash, chickpeas, mushrooms & kale evenly over the base
  • Add cheese making sure to spread uniformly over the toppings
  • Place in the centre of the oven and bake at 220C (450F or gas mark 7) for 10 – 15min
  • Remove from the oven, drizzle with some olive oil for taste and enjoy!

Nutritional Information

Servings: 8
Amount per serving
Calories 245
Total Fat 8.2g 
Saturated Fat 1.2g
Cholesterol 3mg
Total Carbohydrate 35.1g
Dietary Fiber 2.3g
Total Sugars 3.3g
Protein 7.5g

#datebutter #pizza #plantbased #highfibre #savoury #d8made #easy #meatfree #homemade

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