Peanut Butter Popcorn Bars Recipe / Jacqueline Alwill
Kids dive right into these popcorn bars whenever they’re served up and parents don’t often hold back, either. You can use whatever extra dry ingredients you have on hand instead of hemp, chocolate chips or cacao nibs — sultanas, dried apple, apricots or cranberries all work a treat. Drizzle some melted chocolate over the top before serving for something fun!
Serves: 16-20
3 cups cooked popcorn ¼ cup sunflower seeds ¼ cup chocolate chips or cacao nibs 2 tbsp hemp seeds ¾ cup smooth peanut butter ¼ cup honey or rice-malt syrup
Line 20cm × 20cm square cake tin with greaseproof paper. Place popcorn, sunflower seeds, chocolate chips or cacao nibs and hemp seeds in large mixing bowl and toss to mix. In small saucepan, gently melt together peanut butter and honey or rice-malt syrup until just a touch runny and combined, stirring together while heating — this should only take a minute or less.
Immediately pour over popcorn bowl and mix together with hands. Press firmly into lined tin and place in freezer to set for 2 hrs. Cut into squares and serve from freezer for kids to devour.
Raspberry Spelt Cupcakes Recipe / Jacqueline Alwill
I know so many parents get caught in the trap of thinking they have to make all sorts of fancy cupcakes for their kid’s birthdays but, honestly, children love the novelty of the mini cake no matter what. So, rather than the sugary, iced and perhaps not-so-nice cupcakes you think you should serve, why not whip up some nourishing and equally delicious raspberry spelt cupcakes for your next birthday event?
Makes: 12 cupcakes
½ cup extra-virgin olive oil or melted butter
1/3 cup honey 2 eggs 2 tsp vanilla extract
This story is from the Issue #28, 2020 edition of Eat Well.
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This story is from the Issue #28, 2020 edition of Eat Well.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
ARE YOU TO FU enough?
Love it or hate it, everyone has an opinion about tofu. Tofu is a very popular plant-based protein for vegans and vegetarians, but now this humble bean curd is starting to shine for meat lovers too as an alternative source of protein.
Sweet TRAYBAKES
Whether you want to feed a group of people or make a batch of treats for the week, traybaking is a no-fuss way to cook up something sweet and easy that will please everyone. Your family and friends will love you when you offer them some of our: cinnamon scrolls; fruity chocolate; espresso brownies; lemon & coconut slice; or ginger cake with brown butter frosting.
ROLL UP
When you roll food, whether in Lebanese bread, a thin pancake or whatever you choose, you can create a parcel of nutrition that is perfectly suited to your own tastes and needs. Here are some roll-up recipes that will suit every occasion including: mango, snow pea, & sprout rice paper rolls; oat crepes with coconut yoghurt & mixed berries; or beef meatball & tzatziki flatbreads.
RICE BOWL Lunches
If you are working from home, or even enjoying your weekend, and lunchtime rolls around but you have no plans for lunch, then a rice bowl is an ideal saviour.
PLANT-BASED PIES
Pies are a piece of gastronomic brilliance: a filling with a case and lid you can eat is food genius. The first pies date back to Egyptian times and there is a recipe for chicken pie that was carved into stone more than 4000 years ago. For millennia, however, the pie casing was mostly used to cook the filling, but for around 500 years or more we have been eating the pie crust too.
20 FOOD CRAVING HACKS
Decipher the deeper causes of your cravings and discover tricks to curtail them.
Eggplant (Solanum melongena L)
Eggplant is a wonderful option for vegans and vegetarians, extremely nutritious and highly versatile in the kitchen.
5 PANTRY SAVIOURS
Whether you're cooking a simple breakfast or something more exotic, here are five pantry food staples you should have on hand to cook plenty of delicious meals in the comfort of your own home.
Cucumber (Cucumis sativus)
Cucumbers are delicious fresh but they also offer plenty more options in the kitchen.
Our Chefs
Meet the chefs who bring this issue's recipes to you: Lisa Guy, Georgia Harding, Lee Holmes, Sammy Jones, Raquel Neofit, Naomi Sherman and Ames Starr.
