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SWEET POTATO PEANUT BUTTER BROWNIES

SWEET POTATO PEANUT BUTTER BROWNIES

by | Feb 16, 2024 | Recipes

SWEET POTATO PEANUT BUTTER BROWNIES

By Director – Josh Ball ·  · 3 min read

SWEET POTATO PEANUT BUTTER BROWNIES

If you find yourself with plenty of sweet potatoes at home, rejoice! You have everything you need to whip up these nutrient-rich, healthier, and delicious sweet potato peanut butter brownies. The perfect balance of the natural sweetness of sweet potatoes, the richness of cocoa powder, and the creaminess of peanut butter guarantees that this will become your new favourite snack.
Make this recipe more sustainable by using our perfectly imperfect sweet potatoes, rescued from being wasted due to not meeting supermarkets’ unrealistic beauty standards. Our pantries are also stacked with all the essentials you need to make this recipe: peanut butter, eggs, and olive oil!
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Prep Time 30 minutes
Cook Time 40 minutes
Course Dessert
Cuisine Western
Servings 4 -5

Ingredients
  

  • 1/2 cup runny peanut butter
  • 1 cup roasted sweet potato (puréed)
  • 2/3 cup maple Syrup (or you can use any other syrup on hand)
  • 1 tsp vanilla extract
  • 1 tbsp coconut oil or olive oil
  • 1 large egg
  • 1/2 cacao powder
  • pinch of salt
  • 1 tsp baking powder
  • 2/3 cup all purpose flour or Oat flour
  • 1/3 cup chocolate chips

Instructions
 

  • Set the oven at 180 Degrees Celsius. Line a 8x8 inch baking tray with baking paper.
  • To a large mixing bowl add sweet potato purée, syrup, peanut butter, vanilla extract, egg and oil. Stir until the mixture is well combined.
  • Follow by adding the cacao powder, baking powder and salt, mix it in then follow with the flour. Mix until you get a batter texture.
  • Pour the chocolate chips into the mixture and gently fold it in. Transfer the batter to your baking tray.
  • Bake for 30 min. Once baked, remove it from the oven and leave it in the baking tray for at least 40 min to set before removing it from the tray.
  • Serve with a drizzle of peanut butter or vanilla ice cream.

Notes

  • Sweet potato purée can be made by roasting the sweet potato in your air fryer. Remove the skin once it has been roasted and then puree.
Keyword Fudgy, Vegetable-Packed

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VEGAN PUMPKIN PAPPARDELLE

VEGAN PUMPKIN PAPPARDELLE

Apr 9, 2024 |

VEGAN PUMPKIN PAPPARDELLE By Director - Josh Ball · Last updated Tuesday, 09 April 2024 · 3 min readCheck out all of our posts!<< Back to blog

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SWEET POTATO NACHOS

SWEET POTATO NACHOS

by | Feb 8, 2024 | Recipes

SWEET POTATO NACHOS

By Director – Josh Ball ·  · 3 min read

Sweet Potato Nachos

Who doesn’t love good nachos? They are cheesy baked goodness that’s perfect for sharing. Unfortunately, they are not the healthiest finger foods. All the carbs and cheese can really get to you! Luckily, @cookedbyclauds has created a healthier version of nachos by using our perfectly imperfect sweet potatoes and veggies. All the nacho goodness, without the guilt? Sign us up!
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Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings

Ingredients
  

  • 1 large sweet potato, peeled
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1/2 tsp cracked black pepper
  • Pinch of salt
  • 1 1/2 tbsp extra virgin olive oil
  • 200 g tinned black beans, drained and rinsed
  • 200 g tinned four bean mix, drained and rinsed
  • 100 g shredded mozzarella
  • 8 solanato/grape tomatoes, quartered
  • 2 tbsp pickles, roughly chopped
  • 1/3 red onion, diced
  • 2 spring onions, whites and greens, finely chopped
  • 1 avocado, mashed
  • 2 tsp lemon juice
  • 3 tbsp cream cheese/sour cream/greek yoghurt
  • Parsley to garnish

Instructions
 

  • Preheat the oven to 200°C fan forced, and line a medium baking dish (20x28cm).
  • Cut the sweet potato into quarters, then thinly slice into half-discs. Add to a bowl and season with paprika, onion powder, pepper, salt and EVO oil, tossing to coat well.
  • Lay sweet potato in a single layer in the baking dish and cook for 20 mins, until softened.
  • Remove from the oven and spread the black beans, four bean mix and shredded mozzarella over the sweet potatoes. Cook for a further 8-10 mins until the cheese is melted and slightly brown.
  • Remove from the oven and top with tomatoes, pickles, onions, and spring onions.
  • Add the lemon juice to the mashed avocado and stir through. Add to the nachos in dollops, along with cream cheese/sour cream/greek yoghurt.
  • Garnish with parsley and serve.
Keyword Healthy, Nachos

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VEGAN PUMPKIN PAPPARDELLE

VEGAN PUMPKIN PAPPARDELLE

Apr 9, 2024 |

VEGAN PUMPKIN PAPPARDELLE By Director - Josh Ball · Last updated Tuesday, 09 April 2024 · 3 min readCheck out all of our posts!<< Back to blog

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MANGO TIRAMISU FLOAT

MANGO TIRAMISU FLOAT

by | Feb 1, 2024 | Recipes

MANGO TIRAMISU FLOAT

By Director – Josh Ball ·  · 3 min read

Mango Tiramisu Float

Beat the summer heat with this refreshing recipe! Once again, @cookedbyclauds has worked her magic on our rescued mangoes, transforming them into a delightful Mango Tiramisu Float. This classic dessert is simple to make, allowing you to effortlessly whip up a tray to share at your next pool party —if you’re willing to share.
Give this recipe a try using our perfectly imperfect mangoes or any of the other rescued fruits from our Farmers Pick box.
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Prep Time 30 minutes
Setting Time 6 hours
Course Dessert
Cuisine Modern Italian
Servings 9 servings

Ingredients
  

  • 600 ml thickened cream
  • 300 g sweetened condensed milk
  • 4 small mangoes
  • 400 ml tropical punch juice
  • 400 g savoiardi biscuits
  • 2 digestive biscuits

Instructions
 

  • Cut the cheeks of the mangoes away from the pit. Using a spoon/cup remove the flesh from the skin. Thinly slice the flesh lengthwise. Set aside.
  • Pour the thickened cream and condensed milk into a large bowl. Using a hand mixer, whip on medium-high speed until doubled in size and thickened to soft peaks.
  • Pour the juice in a shallow bowl. One at a time, quickly dip the biscuits in the juice and arrange a single layer on the bottom of a serving dish.
  • Top the biscuits with ⅓ of the cream mixture. Using a spatula or spoon, spread the cream out evenly.
  • Add a layer of sliced mango. Repeat this process twice so there are 3 layers of biscuits and cream. Arrange the remaining mango slices as the top layer of the cake, overlapping for design.
  • Cover and refrigerate for at least 6 hours or overnight.
  • Once chilled, remove from the fridge. Crush up the digestive biscuits and sprinkle over the top. Cut into squares and serve.
Keyword Creamy, Festive, sweet, Tropical

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HONEY BUTTER POTATO CHIPS

HONEY BUTTER POTATO CHIPS

Jun 28, 2024 |

HONEY BUTTER POTATO CHIPSBy Director - Josh Ball · Last updated Friday, 28th June 2024 · 3 min readCheck out all of our posts!<< Back to blog

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TOMATO LENTILS SALAD

TOMATO LENTILS SALAD

Jun 28, 2024 |

TOMATO LENTILS SALADBy Director - Josh Ball · Last updated Friday, 28th June 2024 · 3 min readCheck out all of our posts!<< Back to blog

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CARROT CAKE PANCAKE

CARROT CAKE PANCAKE

Jun 21, 2024 |

CARROT CAKE PANCAKEBy Director - Josh Ball · Last updated Friday, 21st June 2024 · 3 min readCheck out all of our posts!<< Back to blog

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EGGPLANT & ZUCCHINI PASTA BAKE

EGGPLANT & ZUCCHINI PASTA BAKE

by | Jan 22, 2024 | Recipes

EGGPLANT & ZUCCHINI PASTA BAKE

By Director – Josh Ball ·  · 3 min read

Eggplant & Zucchini Pasta Bake

Some people might feel intimidated by eggplants due to their slight bitter taste, earning them a bad reputation. However, eggplants are highly versatile veggies and also rich in antioxidants and fibre. @madsdietitian has crafted a fail-proof recipe to magically transform your eggplants (and zucchini) into a delicious pasta bake that everyone in your home can enjoy.
Try this recipe with our rescued perfectly imperfect eggplants which come fresh from local farms in the area!
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Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Italian
Servings 5 -6 servings

Ingredients
  

  • 1 zucchini
  • 1 eggplant
  • 1 bundle of kale
  • 6 medium tomatoes
  • Handful of basil
  • 1 packet of rigatoni pasta
  • 700 g tomato passata
  • Olive oil
  • Thyme & Italian spice
  • 1 block of feta
  • 1/2 cup parmesan

Instructions
 

  • Chop eggplant and zucchini. Drizzle in olive oil before sprinkling with thyme and Italian spice mix. Roast at 200 degrees Celsius for 20 minutes or until cooked.
  • Meanwhile cook the pasta in a pot of boiling water (remove from pot a few minutes early).
  • Once vegetables are roasted, add roughly chopped kale and allow to cook for a further 3 minutes.
  • Once veggies and pasta are cooked, mix together in a large baking dish. Add passata, basil and tomatoes. (Can also add more herbs or chilli flakes if you like).
  • Crumble feta and parmesan evenly over top of the pasta. Then cook in oven for 25 minutes or until slightly crisp.
Keyword Healthy, Rich, Tasty

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HONEY BUTTER POTATO CHIPS

HONEY BUTTER POTATO CHIPS

Jun 28, 2024 |

HONEY BUTTER POTATO CHIPSBy Director - Josh Ball · Last updated Friday, 28th June 2024 · 3 min readCheck out all of our posts!<< Back to blog

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TOMATO LENTILS SALAD

TOMATO LENTILS SALAD

Jun 28, 2024 |

TOMATO LENTILS SALADBy Director - Josh Ball · Last updated Friday, 28th June 2024 · 3 min readCheck out all of our posts!<< Back to blog

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CARROT CAKE PANCAKE

CARROT CAKE PANCAKE

Jun 21, 2024 |

CARROT CAKE PANCAKEBy Director - Josh Ball · Last updated Friday, 21st June 2024 · 3 min readCheck out all of our posts!<< Back to blog

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Caramelised Onion and Goat’s Cheese Quiche

Caramelised Onion and Goat’s Cheese Quiche

by | Jan 19, 2024 | Recipes

Caramelised Onion and Goat’s Cheese Quiche

By Director – Josh Ball ·  · 3 min read

Caramelised Onion and Goat’s Cheese Quiche

Our perfectly imperfect brown onions may look unassuming, but they pack a bunch of flavours and are an essential part of any dish. @cookedbyclauds helps our humble brown onion shine with her deliciously simple Caramelised Onion and Goat’s Cheese Quiche.
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Prep Time 15 minutes
Cook Time 40 minutes
Course Main Course
Cuisine Quiche
Servings 8 servings

Ingredients
  

  • 2 tbsp extra virgin olive oil
  • 1 brown onion
  • Pinch of salt
  • 1 tbsp brown sugar
  • 1 tbsp balsamic vinegar
  • 4 eggs
  • 1 cup milk
  • 1 sprig of rosemary
  • 75 g goat’s cheese
  • 1 sheet shortcrust pastry, thawed

Instructions
 

  • Peel onion, cut in half and thinly slice.
  • Preheat oven to 180°C.
  • Heat olive oil in a medium fry pan over medium-high heat. Add onion and salt and cook until lightly golden and collapsed. Reduce heat to medium and add brown sugar and balsamic vinegar. Cook for a further 10 mins, stirring occasionally until caramelised.
  • In a medium bowl, whisk together the eggs and milk. Finely chop the rosemary and add to the egg mixture, along with half of the goat’s cheese, crumble. Add the caramelised onions and stir through the mixture. Season with salt and pepper.
  • Grease a 7” pie dish with butter before lining with shortcrust pastry, pressing down into edges. Pour in egg mixture and top with the remaining half of goat’s cheese. Bake for 35-40 mins until the quiche is set and the pastry is lightly browned. Serve warm.
Keyword Baked, Caramelised

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HONEY BUTTER POTATO CHIPS

HONEY BUTTER POTATO CHIPS

Jun 28, 2024 |

HONEY BUTTER POTATO CHIPSBy Director - Josh Ball · Last updated Friday, 28th June 2024 · 3 min readCheck out all of our posts!<< Back to blog

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TOMATO LENTILS SALAD

TOMATO LENTILS SALAD

Jun 28, 2024 |

TOMATO LENTILS SALADBy Director - Josh Ball · Last updated Friday, 28th June 2024 · 3 min readCheck out all of our posts!<< Back to blog

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CARROT CAKE PANCAKE

CARROT CAKE PANCAKE

Jun 21, 2024 |

CARROT CAKE PANCAKEBy Director - Josh Ball · Last updated Friday, 21st June 2024 · 3 min readCheck out all of our posts!<< Back to blog

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CARROT AND ZUCCHINI FRITTERS

CARROT AND ZUCCHINI FRITTERS

by | Jan 12, 2024 | Recipes

Carrot and Zucchini fritters

By Director – Josh Ball ·  · 3 min read

Carrot and Zucchini fritters

Finish dinner with ease using @dietitianhann's Carrot and Zucchini Fritters. Ready in just 30 minutes, these savoury delights can be made with almost any leftover veggies in the fridge at the end of the week. Serve with roasted veggies and a crisp salad mix for a satisfying, fuss-free dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Course Main or Side
Cuisine Fritter
Servings 2 -3 people

Ingredients
  

  • 1 large zucchini (or squash)
  • 1 carrot
  • 4 cloves garlic
  • 1/4 cup dill
  • 1/4 cup chopped chives
  • 2 eggs
  • 1 cup wholemeal flour
  • 1/2 block of feta cheese
  • 1 tsp baking powder

Instructions
 

  • Begin by grating your zucchini and carrot and adding them to a large mixing bowl.
  • Add the chopped garlic, dill, chives, eggs, flour, feta cheese and baking powder and stir together until you have a thick consistency.
  • On a large frying pan, add a drizzle of olive oil and spoon the mixture into circles. Flip each side until lightly brown and cooked through.
  • Serve with some roast veggies (I did sweet potato and beetroot) and some salad mix.
Keyword Healthty, Savoury

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HONEY BUTTER POTATO CHIPS

HONEY BUTTER POTATO CHIPS

Jun 28, 2024 |

HONEY BUTTER POTATO CHIPSBy Director - Josh Ball · Last updated Friday, 28th June 2024 · 3 min readCheck out all of our posts!<< Back to blog

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TOMATO LENTILS SALAD

TOMATO LENTILS SALAD

Jun 28, 2024 |

TOMATO LENTILS SALADBy Director - Josh Ball · Last updated Friday, 28th June 2024 · 3 min readCheck out all of our posts!<< Back to blog

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CARROT CAKE PANCAKE

CARROT CAKE PANCAKE

Jun 21, 2024 |

CARROT CAKE PANCAKEBy Director - Josh Ball · Last updated Friday, 21st June 2024 · 3 min readCheck out all of our posts!<< Back to blog

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