Breakfast or dessert? đđ
Well, doesn’t really matter, I think you can have a peanut butter and jelly tartlet any time of the day đ
These little treats are healthy, wholesome, homemade and require no baking.
And hey it’s almost weekend so there’s more time to have fun in the kitchen! đ
I’ll leave the recipe here below đđ
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Peanut butter and jelly breakfast tartlets
For the crust:
đ¸100g (about 2 cups) rolled oats
đ¸1/4 cup of shredded coconut
đ¸generous pinch of salt đ¸60ml (1/4 cup) smooth, runny peanut butter
đ¸1 tbsp of coconut oil đ¸60ml (1/4 cup) maple syrup
đ¸2-3 tbsp cold water
Add oats, coconut, salt, peanut butter, coconut oil and maple syrup to a food processor. Blitz until wet crumble consistency. While blending, slowly pour in cold water, tablespoon by tablespoon, until you have sticky dough. Press the dough into 3 silicone tartlet molds (or 6-8 cupcake molds) and refrigerate.
For the strawberry jelly:
400g frozen or fresh strawberries
2 tbsp maple syrup
1 tbsp lemon juice
1 tbsp chia seeds (I used white)
Add strawberries to a saucepan and cook on gentle heat until strawberries are soft and release their juices. Add maple syrup and chia seeds, roughly mash with a fork and let simmer for 10 minutes. After that time remove from the heat. Add lemon juice and blend with an immersion blender until there are no large pieces of fruit left. Let cool to room temperature.
Fill cooled crusts with cooled strawberry jelly, top with melted dark chocolate (or just sprinkle chocolate chips on top) and serve! .
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Recipe (yields 2-3 servings)âŁâŁ
đąIngredientsâŁâŁ
- 1 small head cauliflower, wash & cut into florets⣠& pat dry with paper towels âŁ
- 1 small green bell pepper, cubedâŁâŁ
- 1/2 small red onion, cubedâŁ
- 2 cloves garlic - slicedâŁâŁ
- 1/4 cup [40g] dry roasted cashewsâŁâŁ
- 4 dried Thai chilis/red chilisâŁ, softened in hot water & drainedâŁ
- oil for frying & cookingâŁâŁ
âŁđąBatter âŁ
- 3/4 cup [96g] all-purpose flourâŁ
- 1/2 - 3/4 cup ice-cold waterâŁ
- 1/4 teaspoon saltâŁ
- a few shakes of white pepperâŁ
đąSauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.âŁâŁ
âŁ
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Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.âŁ
â
Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.âŁ
â
Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/âŁ
250°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)âŁ
âŁâ
To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sautĂŠ onion until translucent. Then add garlic, bell pepper, chili & continue to sautĂŠ until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.âŁ
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Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.âŁ
*Please be sure to dry florets well before coating or the liquid will slowly thin down
#veganfollowback #veganscotland #scottishvegans #veganig #veganinstaclub #glasgowvegan #scottishvegan #scottishfood #scottishfoodie #glasgowfoodie #scottishfood #glasgowvegan #veganglasgow #naturalprotein #vegetarianbreakfast #breakfasttoast #veganfryup](https://conveganence.com/wp-content/uploads/2021/01/131936854_109446914286957_7383745306959709095_n.jpg)
