Flannerys Christmas Recipe Book

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BONUS CHRISTMAS EDITION APPLE & CARAMEL GINGERBREAD TART | PRAWN SAL AD | SANTA HAT BEAN CAKES kunara.com.au | CHRISTMAS 2021


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Classic Trifle

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Peach Pear + Ginger Nut Crumble

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Vegan Stacked Pavlova

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Santa Hats

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Festive Muesli

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Mango Coconut Cheesecake

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Apple + Caramel Gingerbread Tart

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Mexican Corn Pasta Salad

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Hazelnut + Cashew S’more Cookies

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Prawn Salad


Have Yourself a Merry Little Christmas

Table of Contents



The Best Way to spread The Best Way to spread Christmas Cheer is Christmas Cheer is singing loud for all to singing loud for all to hear Elf hear - Elf 5


CLASSIC TRIFLE vegan | serves: 8-10 people | prep time: 15 minutes | baking time: 30 minutes | lovingly crafted by @fooddesignstudio

An all time classic at the Christmas dessert table, this classic trifle is always a hit, but when it’s vegan, and everyone can join in on the fun? Even more so! Layered with fresh cherries, blackberries, strawberries, delicious custard filling and sponge cake. What’s not to love? This vegan friendly alternative to your classic trifle is just as (if not more) delicious than any you’ve tried before.

INGREDIENTS Sponge Cake Ingredients

1 1/4 cups all purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup soy milk 1/4 cup water 1 tablespoon white vinegar 1/2 cup coconut sugar 1/4 cup coconut oil

Remaining Trifle Ingredients

1 cup Complete Health 100% Organic Cranberry Juice 250g Well & Good Vanilla Custard Mix 250g Well & Good Whipping Cream Mix Garnish

fresh cherries, strawberries, blackberries & blueberries

METHOD 1. Preheat oven to 180°C bake. 2. Combine the soy milk, oil, sugar, white vinegar and water together with a whisk. 3. In a large bowl mix the dry ingredients together. 4. Pour the wet mixture into the dry and mix until smooth. 5. Pour the batter into a small - medium greased baking pan. 6. Bake for 30 minutes or until a toothpick is removed clean. 7. Allow the cake to cool completely before cutting into cubes. Place the cubes at the bottom of your trifle bowl. Cover with the cranberry juice and place in the fridge whilst you prepare the custard mix and whipping cream mix. 8. Prepare these mixes as per the packet instructions, use both sachets in each box. Leave the whipping cream in a mixing bowl and place in the fridge to thicken slightly. 9. Pour the custard mix over the cranberry and sponge layer, then place back into the fridge for an hour to set slightly. 10. When you are ready to serve the trifle, top with the whipped cream and fresh fruit.


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Vegan Pavlo va w ith Se a n o s a F l

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VEGAN PAVLOVA STACK WITH SEASONAL FRUIT vegan | gluten free | nut free | serves: 2 | time: 1 to 2 hours | lovingly crafted by @fooddesignstudio

We’ve been wanting to make this pavlova all year and now that we are so close to Christmas - ‘Tis finally the season! For those who didn’t know that it was possible to make a vegan pavlova which tastes just as good as Grandmas - It’s all down to the aquafaba, which simply is the liquid from a can of chickpeas. We are loving the seasonal produce this year, and this delicious pav is stacked with fresh nectarines and raspberries. Each layer is smothered with lashings of ice cold coconut cream. TIP: It’s a great idea to make the meringue the day prior, just as Grandma would and then dress as you are serving.

INGREDIENTS Meringue Ingredients

liquid from a 400g can chickpeas 3/4 cup caster sugar 1 teaspoon Very Vanilla Extract Pure Vanilla 1 teaspoon cream of tartar

Coconut Cream Ingredients

1 chilled tin of Nakula Coconut Cream (place can upside down in the fridge and leave over-night, this will allow the liquid to separate from the hard coconut cream) 1/2 cup icing sugar

Toppings

3 organic nectarines 1/2 punnet raspberries maple syrup

METHOD 1. Preheat oven 100°C bake. 2. Drain the can of chickpeas, reserving the liquid. Pour the aquafaba into a small mixing bowl and beat on high with an electric beater until peaks start to form. Note that it can take a while for the peaks to form due to the quality of the chickpea liquid. Don’t give up! 3. Gradually add the caster sugar in very small amounts at a time. When you have added all of the caster sugar you can add the vanilla extract and cream of tartar. The cream of tartar will help thicken the meringue. By now your meringue should be glossy and thick. 4. Spoon the mixture into 6 even circles on a baking tray and bake for 1-2 hours or until the meringue feels crisp and hard. 5. Turn the oven off and leave the meringues in the oven to cool down slowly. 6. To make the coconut cream, remove the top of the chilled coconut cream tin and pour the thick coconut cream into a medium size mixing bowl. Using an electric beater on high, beat the cream until it resembles a whipped cream, slowly adding the icing sugar as you go. The icing sugar will ensure that the cream tastes a little sweet without over doing it and will also give the cream the whipped cream appearance that standard dairy cream has. 7. Lather the coconut cream in-between each layer of pavlova and top with freshly sliced nectarines and raspberries or fruit of your choice.

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It’s not what’s under the tree that matters, but who’s gathered around it.



FESTIVE MUESLI vegan | wheat free | serves: approximately 20 | prep time: 15 minutes | bake time: 35 minutes | lovingly crafted by @laura_scherian

This Festive Muesli will have you jumping out of bed on Christmas morning with anticipation. Seriously, this breakfast option is delicious and very nutritious. Packed with flavour and texture, it is sure to be enjoyed by the whole family. This muesli is packed full of goodness, so you can be confident that the ingredients are nourishing and natural. Make a double batch and put into jars for Christmas presents this festive season or to have on hand for friends and family visiting. Top it with your favourite fruits, yoghurt and milk of your choice!

INGREDIENTS 3 cups OWN rolled oats 1 cup OWN sunflower seeds 1 cup OWN pepitas 1 cup Lotus oat meal 1 cup OWN pecans 1 cup OWN insecticide free almonds 3 teaspoons organic cinnamon 2 teaspoons dried organic ginger

1 teaspoon ground organic nutmeg pinch of salt ½ cup Kunara coconut oil (melted) ½ cup Absolute Organic maple syrup 1 ½ cups organic dried fruit (eg. dried cherries, cranberries, sultanas, blueberries) ½ cup ginger discs, finely chopped (optional)

METHOD 1. Preheat oven to 150°C and line two oven trays with baking paper. 2. In a large bowl combine oats, seeds, oat bran, nuts, cinnamon, ginger, nutmeg and salt. In a small bowl whisk together coconut oil and maple syrup. 3. Pour wet ingredients into dry ingredients and combine really well. 4. Pour mixture onto trays and spread evenly. Bake for 30-40 minutes. To ensure even baking, remove muesli from oven and shuffle around with a spatula 2-3 times throughout the cooking process. Remove from oven when muesli has just turned a light golden brown. 5. Allow muesli to cool completely, then pour dried fruit and diced ginger discs evenly over mixture and gently mix with a wooden spoon.

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APPLE & CARAMEL GINGERBREAD TART vegetarian | serves: 8-10 people | prep time: 50 minutes | freeze time: 3+ hrs | lovingly crafted by @fooddesignstudio

The decadent taste of Christmas in a nutshell. This delicious apple & caramel gingerbread tart is a great option for the dessert table on Christmas day. It’s easy to make and as a frozen dessert, is great for a warm summers day. Packed full of delicious, fresh fruit like cherries, blueberries, mulberries, strawberries and apples, this is sure to be a fast favourite this year.

INGREDIENTS Tart Base Ingredients

400g Britt’s Organic Spelt Ginger Cookies 200g unsalted butter, slightly softened and cubed Apple Puree Ingredients

6 apples, peeled, cores removed and diced into cubes 1/4 cup water Filling Ingredients

3/4 teaspoons salt 5 1/2 tablespoons cornflour 1 3/4 cup Almo Unsweetened Almond Milk 1 1/2 teaspoons vanilla extract Garnish

fresh cherries, strawberries, blackberries & blueberries apple slices

6 1/2 tablespoons coconut sugar 2 cups Topwill Organic Coconut Milk

METHOD 1. Make the tart base by combining the Ginger Cookie crumb and butter in a large mixing bowl. Use your fingers to blend the cookie dough together. 2. Transfer the dough to a large tart pan and press firmly to the sides and pan base in an even layer. Place the tart pan in the freezer to firm. 3. Place the apple puree ingredients into a small saucepan. Cover and cook over a low temperature for 15-20 minutes or until tender. 4. Remove from the stove and allow to cool for 10 minutes before blending with a hand blender or food processor. Set aside. 5. For the caramel filling, combine the coconut sugar, one cup of coconut milk and salt into a medium saucepan over a high temperature. Bring to a boil, then reduce the heat to a high simmer. 6. Stirring occasionally, simmer the sugar and milk for 10 minutes or until it has darkened in colour. Remove from the heat and whisk in the cornflour until smooth. Add the apple puree, remaining coconut milk, almond milk and vanilla extract and continue to whisk until smooth. 7. Place the saucepan back on the stove over a medium to high temperature and continuously stir with a whisk. When the mixture starts to thicken, reduce the heat to a low simmer and stir continuously until a thick, custard-like texture appears. 8. Remove your tart base from the freezer and pour the filling mixture into the tart base. Place back into the freezer overnight to set firmly. 9. Thirty minutes prior to serving, remove the tart from the freezer to allow it to defrost. Serve with fresh berries and apple slices. Keep the tart refrigerated for up to 3 days.


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It’s It’s beginning beginning to to taste taste aa lot lot like like Christmas Christmas

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HAZELNUT & CASHEW S’MORES COOKIES vegetarian | gluten free | serves: 15 cookies | time: 35 minutes | lovingly crafted by @fooddesignstudio

These cookies are soft, chewy and have a wonderful little surprise hidden inside. Treat Santa this year with delicious gooey marshmallows inside! We recommend that while you’re at it you double the recipe so you have a few extra for yourself. The marshmallow combined with the hazelnut flavours of the Pana Organic chocolate and cashew butter simply make these tasty cookies melt in your mouth. Plus, we heard a little rumour, that Santa brings an extra little prezzie for the best cookies in town, so you better get baking!

INGREDIENTS 250g Noya Cashew Butter 1 cup coconut sugar 1 egg 1 teaspoon vanilla extract 1/2 teaspoon baking soda pinch of sea salt 1/2 cup mini marshmallows, roughly chopped 40g Pana Organic Hazelnut Chocolate, roughly chopped 4 Leda Arrowroot Biscuits, crumbed

METHOD 1. Preheat oven to 175°C bake. 2. Line a large baking tray with parchment paper. 3. Combine all ingredients in a large mixing bowl. 4. Scoop a tablespoon of the batter into the palm of your hand and roll into a ball. 5. Place the cookie balls onto the lined baking tray and gently press down with a fork. 6. Bake for 15 minutes or until brown in colour. 7. Allow the cookies to cool on the baking tray for 10 minutes before transferring them to a wire rack to cool completely.


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PEACH PEAR & GINGER NUT CRUMBLE vegan | serves: 8-10 people | prep time: 10 minutes | baking time: 35 - 40 minutes | lovingly crafted by @coyo_organic

Celebrating the taste of summer COYO Organic have created a crumble perfectly combining the sweet, juicy flavour of stonefruits, peaches baked until meltingly tender, under a generous portion of golden, buttery crumbs and with hints of pear and ginger nut spice. Healthy enough for breakfast yet sweet enough for dessert…

INGREDIENTS Crumble Ingredients

1 cup oats 1/2 cup coconut sugar 1/4 cup almond meal 1/2 cup pecans chopped 1/2 teaspoon ginger powder 1/2 teaspoon cinnamon 1/4 cup coconut oil (liquid) Pinch of salt

Filling ingredients

1 apple finely sliced 2 pears finely sliced 2 peaches finely sliced 1/4 teaspoon freshly grated ginger 1/4 teaspoon orange zest To serve

COYO® Salted Caramel Ice Cream

METHOD 1. Preheat your oven to 180°C . 2. For the crumble, place all dry ingredients in a bowl and mix well. Add the coconut oil and mix until well combined then set aside. 3. Finely slice the apples, peaches and pear and place in another bowl. Add the ginger and zest and mix well. 4. Line a shallow tin with baking paper and add the fruit filling to the bottom of the tin, then top with the crumble so it’s evenly spread over the fruit 5. Place the tin into your preheated oven and bake for 35-40 minutes. 6. Serve warm from the oven with a scoop of COYO Salted Caramel Ice Cream and dust with cinnamon


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SANTA HATS vegetarian | dairy free | gluten free | serves: approximately 36 | prep time: 20 minutes | bake time: 15 minutes | lovingly crafted by @laura_scherian

Little Santa Hat Bean Cakes are just perfect to take to a gathering this festive season. Very easy to whip up, but sure to please the crowd! This recipe is very considerate of dietary needs, being dairy-free and gluten-free. If you require a vegan option, use Orgran egg substitute. If you don’t need these cakes to be dairy-free, fresh whipped cream works very well instead of the Well & Good icing. This is also a great recipe for getting the kids involved. They will love creating their own little Santa hats and eating them. A wonderful treat for when you have no idea what to take to your Christmas gathering. So simple, yet effective and delicious.

INGREDIENTS Cupcake Ingredients

400g tin Ceres Organic black beans, drained and rinsed 4 large organic eggs 1 tablespoon Chefs choice vanilla extract 30ml shot of fresh coffee ½ teaspoon Bob’s Red Mill bi-carb soda 1 teaspoon Chefs Choice baking powder ¼ cup OWN cacao powder ½ teaspoon OWN salt

1/3 cup Kunara coconut oil ½ cup OWN honey 2-4 punnets organic strawberries, tops removed Icing Ingredients

1 sachet Well & Good vegan whipping cream 1 cup boiling water 2 tablespoons Suncoast Gold macadamia oil If preferred regular whipped cream is a perfect alternative or vanilla butter cream icing.

METHOD 1. Preheat oven to 180°C. Line one and a half mini cupcake pans with mini baking cups. 2. Place all cupcake ingredients in a food processor and process for approximately 5 minutes or until smooth and aerated. The mixture will be very runny. 3. Pour into prepared pan using a jug, filling each cup ¾ of the way. 4. Bake in oven for 15-20 minutes or until firm to touch. Allow to completely cool before topping with Christmas hats 5. Whip cream according to packet. Either spread or pipe a layer of cream onto each cake, top with an upside down strawberry and then place a little cream on the tip of each strawberry. NOTE: You will probably have some cupcakes left over, depending on how many strawberries you buy, just enjoy them as is, or with a little whipped cream!

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MANGO COCONUT CHEESECAKE vegan | gluten free | refined-sugar free | Serves: 8-10 | Prep Time: 30 mins | Freeze Time: 3 hrs+ | lovingly crafted by @laura_scherian

Mangoes are just the most divine fruit and we are blessed with the best up here in Queensland. This super fresh, summer dessert suits most dietary restrictions and is full of nutritious ingredients. Instead of coconut cream, silky smooth, super creamy Coyo yoghurt has been used in this dessert. Adding plenty of plant-powered probiotics and providing beneficial bacteria. This cake can be made ahead of time and kept in the freezer until ready to use, making it perfect to plan ahead for Christmas events. This dessert is fantastic for hot summer days!

INGREDIENTS Base Ingredients

1 cup OWN macadamias 1 cup OWN raw cashews 1 teaspoon Chef’s Choice pure vanilla extract 1 cup OWN shredded coconut 5 organic medjool dates 1 tablespoon Kunara coconut oil 2 tablespoons Absolute Organic maple syrup

METHOD

Filling

1 ½ cups OWN raw cashews, pre-soaked in water for at least 2hrs 500g COYO Natural coconut yoghurt 2 organic mango cheeks ¼ cup Absolute Organic maple syrup ¼ cup Kunara coconut oil Topping

1-2 organic mango cheeks ½ cup OWN shredded coconut 1 tablespoon Absolute Organic maple syrup

1. Line a 9 inch spring form tin with baking paper. Pop all base ingredients in a food processor & blitz until a loose dough is formed. 2. Evenly press base mixture into the bottom of the tin. Set aside in freezer. 3. Place all filling ingredients into food processor. Process on high for 5-10 mins, until a smooth paste is formed. Scrape down sides every few minutes. Alternatively, use a high-speed blender. 4. Remove base from freezer and pour in filling layer. Place in the freezer for a minimum of 3 hours to set. 5. Next, make the crunchy topping. Preheat oven to 150°C and line a baking tray with baking paper. 6. In a small bowl combine shredded coconut and maple syrup. Then, spread out in a thin layer on the prepared tray. Bake in the oven for 10-15 mins or until golden. Allow to cool completely. 7. When ready to serve, let the cake defrost for an hour. Serve with the crunchy topping and thin slices of mango.


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Drink, Eat & be Merry


MEXICAN CORN PASTA SALAD vegetarian | vegan | serves: 4 mains or 8 sides | time: 35 minutes lovingly crafted by @laura_scherian

This recipe is a delicious twist on the common pasta salad that frequents many tables over the festive season. However, this delicious salad is full of colourful and fresh, nutrient-dense ingredients. Additionally, it’s friendly to most diets, simply swap out pasta for gluten free option. You could also use vegan feta or omit completely if needed.

INGREDIENTS 2 organic corn cobs, kernels removed 2 tablespoons Three Olives organic olive oil 1 teaspoon Simply Organic paprika 1 teaspoon Planet Organic cumin pinch of salt 250g Girolomoni pasta of your choice, cooked according to packet and cooled (splash some olive oil through the cooled pasta to prevent it from sticking) 1 can Global Organics black beans, rinsed and drained 2 organic spring onions, sliced ½ punnet organic cherry tomatoes, sliced in half 1 organic Avocado, diced 1 handful organic coriander leaves 4 tablespoons Three Olives organic olive oil juice of one lime, approximately ¼ cup salt to taste 100-150g organic feta, crumbled (If you require a vegan option, use a cashew feta cheese)

METHOD 1. Preheat oven to 200°C, line a baking tray with baking paper. 2. Place kernels on prepared tray, drizzle with olive oil, then sprinkle paprika & cumin. Bake in oven for 15-20 minutes, or until golden. Set aside and allow to cool. 3. In a large bowl combine all ingredients, except feta. Feel free to add more lime juice and/or olive oil. 4. Sprinkle feta on top before serving.

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PRAWN SALAD gluten free | dairy free | nut free | serves: 4 mains or 8 sides | time: 20 minutes | lovingly crafted by @laura_scherian

This salad is absolutely delightful and perfect for summer. Fresh prawns on a bed of crispy salad with mango and avocado, drizzled with a tasty dressing, then topped with a scrumptious sauce. It’s a great option for Christmas day or any other gathering this festive season, it practically screams summer! Combining some of our most celebrated fresh produce, including prawns, avocados and mangoes, this is an extremely nourishing salad. Plus it’s stunning to look at, full of fresh ingredients. This is a guilt free recipe that is sure to be a hit with your family and friends this festive season.

INGREDIENTS Salad Ingredients

Approximately 700g cooked fresh local prawns, peeled and deveined 1 organic butter lettuce, washed and leaves separated 1 punnet organic sprouts, we used radish 1 large organic mango, thinly sliced 1 organic avocado, thinly sliced 1 organic cucumber, sliced into ribbons with a peeler

Dressing

2 tablespoons OWN honey Juice of one organic lemon 3 tablespoons Three Olives olive oil 1 organic long red chilli, thinly diced (optional) salt and pepper to taste

Sauce

Roza’s gourmet coconut chilli mayonnaise (optional)

METHOD 1. Artistically arrange salad ingredients on serving plater. 2. In a small bowl whisk together dressing ingredients and drizzle over salad before serving. 3. Finally, top with desired amount of Roza’s gourmet coconut chilli mayonnaise.

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Here at Flannerys, we’ve got some truly gorgeous organic wines & liquor for you to enjoy over the festive season. Treat yourself to a delicious Shiraz, Hemp Gin, Rose, Semillon Sauvignon Blanc or even Hemp Vodka. We’ve got plenty more for you to choose from in - store, but we thought we’d save you the difficulty of choosing . So we narrowed our list down to just a few of our favourites.

1. Natural Distilling Co. - Hemp Gin 700mL $85.00 2. The Indigo Organic Grape Growers Collective - Carbernet Sauvigion 750mL $18.99 3. Pure Vision Organic Wines - Rose 750mL $25.00 4. Farm Hand - Organic Semillon Sauvignon Blanc 750mL $14.95 5. Spring Seed Wine Co. - Forget-Me-Not Sauvignon Blanc Semillon 750mL

$16.95

6. Yalumba - Organic Shiraz 750mL $ 17.95

*Stock may vary between stores.

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Wishing you & your loved ones a safe & happy time of year.

FL ANNERYS.COM. AU


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