Salted Caramel Almond Butter

16th April 2014

Hey.

You.

Yes, you.

If you’re one of these people with an enthusiastic personality who simply don’t like things but become obsessed with them:

Run.

 

Salted Caramel Almond Butter: only 4 ingredients and it's vegan & paleo!

 

Run far away. Close this tab and forget that I ever told you about this salted caramel almond butter. Trust me, it’ll be better for you and your hips.

This spread is what you’d find if you looked up “addictive” in a dictionary. Now that I think about it, “addictive” might just be the biggest understatement ever, but you know I’m not even English so don’t ask me to look for a different word to describe it because my knowledgement doesn’t go as far as that.

 

Salted Caramel Almond Butter: only 4 ingredients and it's vegan & paleo!

 

But I’ll try to, because I love you guys and I need you to try this (except for you the obsessive ones, why are you still here though??? run) so I might as well make up a decent description:

This Salted Caramel Almond Butter is heavenly creamy and quite chunky thanks to the almond peels. Which you shouldn’t skip because they are what make this spread a game-changer. Trust me, I’ve made this stuff a few times now (for the sake of recipe developement, of course, not because I’m obsessed or something…) and the peels version is by far the yummiest one, pinky promise.

And then there’s the sweet and salty factor. Do I need to say that it takes this butter to a whole new leves of deliciousness. SWEET AND SALTY, I said. In other words: sheer perfection.

 

Salted Caramel Almond Butter: only 4 ingredients and it's vegan & paleo!

 

Sinful as the words “Salted Caramel” might sound, this butter is 100% refined sugar free, paleo and vegan, so feel free to grab a spoon and let the party begin.

Or your finger, if you happen to be too lazy  to get up and go grab a spoon.

Been there, done that.

This nut butter is also fabulous on warm bread, oatmeal or apples. And if you warm it up a bit before eating… BOOM HEAVEN NO WORDS WHATEVER EXCUSE ME WHILE I GO LOOK FOR MY SPOON AND THE JAR.

 

Salted Caramel Almond Butter
This nut butter is all that you could wish for in a spread: creamy, sweet, salty and 100% addictive!
Write a review
Print
Ingredients
  1. 200 grams salted toasted almonds, unpeeled
  2. 20 small dates, pitted
  3. 2 tsp. vanilla extract
  4. 1/2 cup milk*
  5. extra sea salt, optional
Instructions
  1. Soak the dates in boiling water for 10 minutes.
  2. Pour almonds into your food processor.
  3. Process until they go from coarsely chopped to finely ground, which should take about 8-10 minutes, but it depends on your food-processor. Stop and scrape down the sides when needed.
  4. Add in chopped dates and pulse until blended.
  5. Add in milk and vanilla extract until butter is smooth. Take into account that it thickens in the fridege, so add more milk if necessary.
I've tried almond, coconut and cow's milk here
  1. -The coconut milk makes a super rich, more caramel-like version, but the resulting spread has more calories and fat.
  2. -The almond milk makes a lighter spread, which, although delicious, doesn't resemble caramel as much as the coconut/cow milk versions.
  3. -I've tried this with semi-skimmed cow's milk (not vegan) and it results in a lighter, lower calorie version that it's still rich and caramel-like.
  4. Use whichever milk suits your preferences.
  5. If you aren't using salted almonds, add a good pinch of salt!
honey & figs http://honeyandfigskitchen.com/
 

I hope you’re having a nice week!

signature

Salmon Tuna Burgers with Spicy Garlic Lemon Alioli

14th April 2014

Ladies and gentlemen, let me introduce you to what I’ve been having for lunch & dinner for the past few days and I’d totally have had for breakfast too if this recipe didn’t yield such a small batch:

 

Salmon Tuna Burgers with Spicy Garlic Lemon Alioli

 

Obsessed? Who? Me?

Naaahhh. I mean, yes. You’d understand if you tried one of these patties. With double dose of this impossibly creamy, super spicy garlic alioli thankyouverymuch. And then crusty bread and another layer alioli because why not. Life’s too short not to spread this alioli on everything.

I want to say “been there, done that”, but I don’t think mum would like to see me slathering this alioli on the floor or even on my bed so I can have spicy dreams.

Spicy dreams > sweet dreams

Obviously.

 

Salmon Tuna Burgers with Spicy Garlic Lemon Alioli

 

Anyway. The alioli is awesome enough on its own, but due to my inability to spread on every little thing I come across, I’ve had to develop a recipe for salmon tuna patties to go with it.

For the record, I have this little problem where I’m obsessed with forming every food into a pattie, because after all, isn’t everything better in pattie form? Don’t answer: I know it is. 

Aaaaaand, you know what? These patties really lived up to my expectations. Tender, spicy and full of flavor – these are not your typical bland, cardboard-tasting tuna cakes. And ohmygosh they have a crispy crust that makes my heart go wild too. 

 

Salmon Tuna Burgers with Spicy Garlic Lemon Alioli

 

Still not thinking I’m obsessed with them?

Yeah. And they’re healthy to boot too which in my book is always a winner. Especially when it’s the bro bro’s birthday next weekend and cake is so happening. Plus I’m dreaming big guys, and when I say cake I mean “the cake“. Stay tuned because awesome stuff is happening here oh yes.

Furthermore, it’s not that they’re delicious, easy to make and wholesome: they’re so cheap to make too. Win win, because a couple of months from now, I’ll be moving away from home and become a broke student so it’s obvious I need to start to learn how to be frugal and stuff.

 

Salmon Tuna Burgers with Spicy Garlic Lemon Alioli

 

Oh kidding. It’s just that I can have more money to spend on these shoes that way.

Cheaper dinners -> more shoes -> happiness

Not kidding on the part where I said I’m moving from home though. Hello do I hear “Salmon Tuna Burgers with Spicy Garlic Lemon Alioli” for breakfast, lunch and dinner everyday?

 

Salmon Tuna Burgers with Spicy Garlic Lemon Alioli

 

If I haven’t convinced you yet to try them, either I’m a terrible PR (oh well, I probably am, but aren’t those shoes pretty?), or you’re just tired and unable to appreciate the beauty of these cakes. In that case, go take a siesta because that’s the solution to every problem.

And then make yourself a batch of these burgers with extra alioli and enjoy. And by “enjoy” I mean “have a tall glass of water near because so.much.heat”

 

Salmon Tuna Burgers with Spicy Garlic Lemon Alioli
Yields 12
Healthy, tender and full of flavor!
Write a review
Print
For the patties
  1. 2 small potatoes
  2. 250 grams canned salmon
  3. 100 grams canned tuna
  4. 1/2 an onion
  5. 130 grams peas (1 cup)
  6. 1 egg
  7. 50 grams rolled oats (1/2 cup)
  8. a handful of parsley
  9. 1 tsp. garlic powder
  10. 1/8 tsp. black pepper
  11. a dash of hot sauce
  12. salt to taste
For the alioli
  1. 75 grams 2% greek yogurt
  2. 30 grams real garlic mayo
  3. extra garlic powder
  4. spicy smoked paprika
  5. black pepper
  6. a dash of sriracha
  7. salt
To serve
  1. Multigrain rolls, lettuce, tomato, onion, pickles, etc....
Instructions
  1. Peel and cut the potatoes into small pieces. Boil them for 5-10 minutes until they're soft enough to mash with a fork.
  2. Mash potatoes in a bowl. Add in tuna and salmon and mash to break down in smaller pieces.
  3. Add peas, chopped onion, oats, minced parsley and stir to combine.
  4. Stir in the egg and whisk until combined with the rest of ingredients.
  5. Add in spices and mix.
  6. Form dough into 12 patties.
  7. Heat some EVOO in a pan and when it's hot, fry them until golden. You don't need to use tons of oil, but don't skip it as it is what gives them the crispy crust!
  8. Mix greek yogurt and mayo and stir in spices. Use a heavy hand, because the spicier the better!
Notes
  1. Leftovers are fantastic, if you happen to have any left that is!
honey & figs http://honeyandfigskitchen.com/
 

I hope you guys have a nice week! And I hope that mum gets the memo and buy those shoes for me as well he he.  Happy Monday!

signature

 

Naturally Sweetened Breakfast Chocolate Loaf

10th April 2014

So. This school term is over. O-V-E-R. A week off holidays. Being back to sleep. MY BED. Blogging. Not running because of my injury, but rocking that bike anyway. Did I mention that I’ll be able to take naps and everything.

SIESTA!

More like FIESTA!

 

Free of processed sugars and high in protein, but so fudgy, moist and chocolaty you wouldn't tell it's actually healthy!

 

Ok that was lame. Again. But don’t be so hard on me guys. Take into account that I haven’t been sleeping much for like the past two months. It’s not me who’s typing but caffeine. So yeah, accept the fact that this will be a rather weird post. Or, you may close this tab and leave now therefore missing this post.

And do you think you’d want to miss this chocolate loaf?

I thought so.

 

Free of processed sugars and high in protein, but so fudgy, moist and chocolaty you wouldn't tell it's actually healthy!

 

Anyway.

It’s time to celebrate. And what’s a better way to celebrate stuff than having chocolate cake for breakfast? Yes, I’m taking the law into my own hands and calling this bread so we can all have it for breakfast and be happy and stuff. Makes perfect sense, right? Right. 

Thing is, that this bread does taste like the cake. And I’m talking real cake here not that stuff masquerading as chocolate cake when it’s dry chocolate-wannabe crumbs instead. Seriously, who has time for that? Not me, that’s for sure. When I crave cake, I want something super chocolaty, fudgy, somewhat dense AND fluffy at the same time and with melty chocolate chips. This cake has it all. And let me tell you that it’s super duper healthy too:

-It has no processed sugars at all but you wouldn’t tell it’s made of dates and a bit of raw sugar. Do you understand now why I made my local store run out of dates twice this week? Love that stuff.

 

Free of processed sugars and high in protein, but so fudgy, moist and chocolaty you wouldn't tell it's actually healthy!

 

-100% wholewheat. And still not dry or gummy. Can I have a heck yeah? ((Heck yeeeeaaah)) The texture of this beauty is flawless I’m telling you.

-No butter at all but a mixture of heart-healthy olive oil and greek yogurt. Result? A darn moist and fudgy chocolate loaf that will make you want to live off chocolate cake for ever. Not that it happened to me or something…

-It freezes like wonders and when you microwave to defrost it… oh wait… it gets x1000000 times fudgier and the chocolate chunks get all melty and it’s like heaven on Earth I just can’t. Seriously. SERIOUSLY. This bread is too much for me.

 

Free of processed sugars and high in protein, but so fudgy, moist and chocolaty you wouldn't tell it's actually healthy!

 

I’m judging you so hard if you’re still reading this by now and not in your kitchen, soaking the heck out of those dates. C’mon go ahead and make your local store run out of dates. The rest of customers might hate you but on the other hand: do you really care? I mean, you have cake now – it’s not time to mind your neighbours wanting to punch your face.

I’ll stop being lame now and get back with catching up with blog reading, which I missed so much while I was studying. See you later and I’m really hoping that you have chocolate crumbs all over your face when we do.

 

Naturally Sweetened Breakfast Chocolate Loaf
Serves 12
Moist, fudgy, fluffy, dense and super delicious - the best breakfast ever!
Write a review
Print
Ingredients
  1. 250 grams dates (weighed after pitted)
  2. 3 grams baking soda
  3. 180 ml. boiling water
  4. 150 grams white wholewheat flour
  5. 90 grams cocoa powder
  6. 50 grams raw sugar
  7. 15 grams baking powder
  8. 90 grams olive oil
  9. 120 grams 2% greek yogurt
  10. 3 large eggs (180 grams)
  11. 2 egg whites (60 grams)
  12. 1 + 1/2 tsp. vinegar
  13. 100 grams chocolate, chopped
Instructions
  1. Soak the dates in boling water and add baking powder. Microwave or heat on the stove until dates get super soft. Blend mixture to make a date paste. Set aside.
  2. Whisk together dry ingredients in a bowl and stir all of the wet ones later. Mix with an electrical wire whisk until combined.
  3. Add chocolate chunks.
  4. Bake at 200ºC (400F) for 40-45 minutes or until a toothpick comes out clean when inserted in the center.
Notes
  1. If you don't have raw sugar (it's so expensive), feel free to use brown sugar.
  2. If you can't find white whole wheat flour, use half white and half wholemeal flour.
  3. This freezes well. Reheat in microwave.
  4. This recipe is clean eating approved.
honey & figs http://honeyandfigskitchen.com/
 

Have a nice day or in other words: make this cake, eat it and ensure that your day is a fantastic one.

Cheers!

signature