Two Raw Sisters
Sweet treats with a twist
Sweet recipes from their new book
Rosa and Margo Flanagan share some sweet recipes from their new book Two Raw Sisters All Eaters Welcome.
Caramel Peanut Bars
These are our two favourite things combined into one: caramel slice and peanut butter. A base of vanilla shortbread, followed by a thick pour of salty caramel. Finish it off with a slab of peanut butter chocolate, chunky roasted peanuts and extra chocolate – because why not?! This slice 100 per cent ticks all of the boxes. Makes 8. Prep time: 35 minutes. Setting time: 2–3 hours + 1–2 hours.
Vanilla shortbread
1 cup buckwheat or rolled oats
½ cup pumpkin seeds
½ cup cashew butter
1 tsp vanilla bean paste or extract
2–3 tbsp 100% pure
maple syrup pinch of sea salt
Caramel
1½ cups dates, softened in boiling water for 5–10 minutes, then drained ¼ cup cashews, softened in boiling water for 5–10 minutes, then drained 1/3 cup coconut oil, melted ¼ cup coconut milk
2 tbsp tahini
1 tsp vanilla bean paste or extract
½ tsp sea salt a handful of roasted peanuts,
roughly chopped
Peanut butter chocolate
100g dark chocolate,
roughly chopped
6 tbsp peanut butter
1 tbsp 100% pure maple syrup 1 tsp vanilla bean paste
or extract pinch of sea salt
To serve
dark chocolate, melted roasted peanuts,
roughly chopped
To make the shortbread, put the buckwheat (or rolled oats) and pumpkin seeds into a blender or food processor, and blend until a flour is formed. Add the remaining ingredients, and blend until you have a smooth shortbread dough. Line a tin with beeswax wraps or cling film, and evenly press the shortbread dough into the tin. Flatten out with the back of a spoon. Set aside.
To make the caramel, place all of the ingredients, except the handful of roasted peanuts, into the blender or food processor, and blend until smooth. Pour the caramel over the base. Bang the tin a few times on the bench top to get rid of any air bubbles and to get a smooth finish. Sprinkle over the chopped peanuts, and press them lightly into the caramel with your hand. Place the slice into the freezer for 2–3 hours, to set.
Once the caramel is set, make the peanut butter chocolate. Melt the dark chocolate using a double boiler. Once the chocolate has melted, add the remaining ingredients, and mix until the peanut butter has dissolved. Take the slice out of the freezer and evenly pour the peanut butter chocolate over the caramel, flattening it out with the back of a spoon. Place the slice back into the freezer for a further 1–2 hours, to set.
Once everything is fully set, cut into bars, and drizzle with the melted chocolate and sprinkle with peanuts. Store the bars in an airtight container in the freezer, where they will keep for up to 3 months.
Salted Chocolate Mousse Ice Cream
Frozen zucchini makes this instant ice cream super fluffy and light. We always add it into smoothies to bulk them up without adding lots of fruit. This mousse ice cream has a beautiful balance of salty, bitter and sweet flavours. Whether it’s for breakfast or dessert, you will love this simple, instant ice cream. Serves 2–3. Prep time: 7 minutes
3 frozen bananas, chopped
before freezing
1 frozen zucchini, chopped
before freezing
¼ cup coconut milk
1/3 cup cacao powder
¼–½ tsp sea salt
½ cup dark chocolate,
roughly chopped
Blend all of the ingredients, excluding the chocolate, in a blender or a food processor, until smooth and creamy. Fold through the roughly chopped chocolate.
To serve, divide between bowls. If you are not eating the ice cream immediately, put it in a metal tin and place in the freezer. Do not store it for longer than 2 hours, otherwise the ice cream will freeze and go hard.
Peanut Butter Banana Cake
YUM, YUM, YUM, YUM – we live off this banana bake. The infusions of peanut butter, banana, cinnamon and chocolate create an absolute delight in your mouth that is so addictive. This is designed to be made at the start of the week so you have breakfast sorted for the next six days. Otherwise it is a great way to feed a crowd when you have people coming around for breakfast. Out of all the breakfast recipes, you have to make this one.
Serves 6. Prep time: 10–15 minutes. Cooking time: 30 minutes.
2 flax ‘eggs’
(2 tbsp ground flaxseed mixed with 6 tbsp water) 2 ripe bananas, mashed 2 tbsp honey
2 tbsp peanut butter pinch of sea salt
1 tsp ground cinnamon
1 tsp ground ginger
2 cups nut, oat or
coconut milk
2½ cups brown rice flakes or buckwheat flakes or rolled oats
½ cup pumpkin seeds 50g dark chocolate,
roughly chopped
1 ripe banana, sliced
to top
Preheat the oven to 180°C.
Place all of the ingredients, except the extra banana for topping, in a bowl, and mix well. Pour the mixture into a baking dish lined with baking paper. Top with slices of banana and cook for 30 minutes.
Remove from the oven, and eat either hot or cold. Top with your desired toppings. Store any leftovers in a snap-lock container in the fridge, where they will keep for up to 7 days, or alternatively freeze portions for up to 1 month.
Chocolate and Tahini Flapjacks
Expect creamy, salty, honey-coated oats with a layer of melt-in-your-mouth chocolate. Mixing tahini with chocolate makes it creamier, like a ganache. Makes 10. Prep time: 15 minutes. Cooking time: 5 minutes. Setting time: 2 hours.
Base
2 cups rolled oats ½ cup coconut oil,
melted
3 tbsp honey
1 tbsp tahini
1 tsp ground cinnamon pinch of sea salt
Chocolate top
100g dark chocolate,
roughly broken
3 tbsp tahini
1 tsp vanilla bean paste
or extract pinch of sea salt
1 tbsp 100% pure maple syrup
(optional) hemp seeds or sesame seeds
(optional)
Place all of the base ingredients into a medium-sized bowl, and mix until the ingredients are well-combined and stick together nicely. Line a tin with a beeswax wrap or cling film, and evenly press the base mixture into the tin. Smooth it out with the back of a spoon to get a flat finish. Place in the freezer while you make the chocolate top.
Melt the chocolate using a double boiler, and then add the rest of the chocolate top ingredients. Whisk together until silky smooth.
Remove the tin from the freezer, and pour the chocolate over the base, spreading it evenly. Sprinkle with the hemp or sesame seeds, if you are using them. Place the tin back in the freezer to set for a minimum of 2 hours.
Remove from the freezer, and cut into bars. Store in the fridge or freezer in an airtight container. These will last in your fridge for up to 2 weeks, and in your freezer for 2 months.
Miso Caramel Banana Muffins
Miso gives the caramel a lovely salty flavour, along with adding a boost of fermented goodness! Makes 12 muffins. Prep time: 25 minutes. Cooking time: 35 minutes. Cooling time: 15 minutes.
Muffins
1½ cups pumpkin seeds
2 flax ‘eggs’ (2 tbsp ground flaxseed mixed with
6 tbsp water)
4 ripe bananas
1 heaped tsp ground
cinnamon
1 heaped tsp ground ginger
1 tsp baking powder
1 tsp apple cider vinegar
Miso caramel
1 cup dates, softened in boiling water for
5–10 minutes, then drained
2 tsp miso paste
1 tsp vanilla bean paste
or extract
¼ cup water mixed with
1 tbsp coconut yoghurt
Preheat the oven to 180°C. Grease a muffin tin with melted coconut oil. (Dip a corner of a paper towel in the melted coconut oil, then spread it evenly in each hole.) Set aside.
In a blender or food processor, blend the pumpkin seeds until you have achieved a flour-like texture. Add the flax ‘eggs’ and all of the remaining muffin ingredients. Blend until you have a smooth, well-combined mixture. Set the muffin mixture aside while you make the miso caramel.
For the miso caramel, put all of the ingredients into a blender, or use a stick blender and a jug. Blend until super-smooth.
Fill the muffin tins halfway with the muffin mixture, then add 1 heaped teaspoon of miso caramel, before filling the remaining half of the muffin tins with the rest of the muffin mixture. Place in the oven and cook for 30–35 minutes.
Remove from the oven, and allow to cool, before removing the muffins from the muffin tray. These can be stored in an airtight container in the fridge, where they will keep for up to 2 weeks.