KITCHEN TABLE

A SWEET MIX OF INFLUENCES

KITCHEN TABLE Dec2018.jpg

Aman Liew grew up in Australia in a family of Persians, Chinese, Malaysians and Brits, and food was both a reward and a central part of celebrations. When he became what he describes as a “chubby little fella”, he knew it was time for a drastic change, a change he could maintain. This book is a collection of recipes developed after a good deal of experimenting with what works, recipes in which taste is not sacrificed for healthy-eating. And there are tons of new ideas for all those who bake up a storm for Christmas!

SECRET INGREDIENT ESPRESSO FUDGE BARS

  • 1/2 cup smooth nut butter of  choice

  • 2 tbsp maple syrup

  • 1 cup mashed sweet potato

  • 1/4 cup cocoa powder

  • 1 tsp espresso powder

  • 1/4 cup chocolate chips (optional)

  • Protein frosting:

  • 2 scoops chocolate protein powder

  • 2 tbsp maple syrup

  • Milk of your choice, as needed (dairy-free if necessary)

  • Basic frosting:

  • 10 oz baking chips, melted

Preheat the oven to 350° F. Cover an 8x4-inch loaf pan with aluminum foil, then lightly grease and set it aside. In a small microwave-safe bowl or on the stovetop melt the nut butter together with the maple syrup. In a large mixing bowl, add the mashed sweet potato, melted nut butter mixture, cocoa powder and espresso powder and mix well. If you are using chocolate chips, stir them in. Pour the mixture into the greased pan and bake for 15 to 20 mins, or until it is just cooked through.

Remove the pan from the oven and allow the fudge to cool in the pan completely. While the bars are cooling, make the protein frosting. In a small bowl, combine the protein powder with the maple syrup and milk of choice until a thick frosting-like consistency remains. Top the cooled fudge bars with the protein frosting or pour over melted chocolate and refrigerate until the bars are firm. 

pALEO GRANOLA 

  • 1 cup unsweetened coconut  flakes

  • 1/2 cup sliced almonds

  • 1 tbsp chia seeds

  • 1/3 cup pumpkin seeds

  • 1/3 cup sunflower seeds

  • 1 tsp cinnamon

  • 1 tbsp coconut or safflower oil

  • 3 tbsp pure maple syrup

  • Dried fruit/chocolate chunks (optional)

Preheat the oven to 350 ° F. Line a large baking tray with parchment paper and set it aside. In a large mixing bowl, add all the ingredients except for the oil, maple syrup, and optional fruit or chocolate chunks. Mix well. In a microwave-safe bowl or on the stovetop, melt the oil and syrup together. Pour the syrup mixture into the dry mixture until the granola is fully coated. Spread the granola mixture in a single layer on the lined baking tray and bake for 12 to 15 minutes, stirring halfway through to avoid burning. Allow the granola to cool completely before stirring through the dried fruits and chocolate chips and storing in an airtight container for up to four weeks.

THREE INGREDIENT PEANUT BUTTER FUDGE 

  • 1/4 cup coconut oil

  • 1 cup smooth peanut butter

  • 2 tbsp maple syrup

  • Swap out the peanut butter for almond, cashew or sunflower seed butter

Line a 12-count mini muffin tray with muffin liners and set it aside. Melt your peanut butter with coconut oil in a microwave-safe bowl or on the stovetop. Stir in the maple syrup and mix until fully incorporated. Divide the mixture evenly amongst the mini muffin slots and refrigerate or freeze them until firm, around two hours.

 MINI CONFETTI COOKIES

  • 1 scoop vanilla protein powder

  • 3 tbsp coconut flour, sifted

  • 1/4 tsp sea salt

  • 2 tbsp cashew butter

  • 1 tbsp pure maple syrup

  • 1/4 tsp vanilla extract

  • 1 to 2 tbsp (or more) milk of  choice (dairy-free, if   necessary)

  • Sprinkles

Preheat the oven to 350° F. Line a cookie sheet or baking  tray with parchment paper and set aside.

In a small mixing bowl, combine the coconut flour, protein powder and sea salt and mix until no lumps remain.

In a microwave-safe bowl, or on the stovetop, melt your nut butter and maple syrup together. Whisk in the vanilla extract and pour in this mixture into the dry mixture. Add your milk of choice a tbsp at a time until a thick batter is formed.

Using your hands, form the batter into small balls and transfer them to the lined cookie sheet.

Press each into a cookie shape and top with sprinkles. Bake for 8 to 12 minutes until the cookies turn just golden brown.

Remove the cookies from the oven and allow them to cool before enjoying!

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