BROWNIES!! 😍🍫 fudgy veggie-packed "healthy" brownies 🤗 you wouldn't guess, but they have sweet potato, zucchini, + beetroot in them! 🍃🍠 now, you’ll have to trust me on the veggies - they give the brownie a delicious fudgy texture👌🏻 and yes, those are veggie chips on the top - a very optional but fun added extra 😂 i've copied the RECIPE below + you can also find it on my website✌🏻 hope you all had a wonderful weekend! Ash x . . INGREDIENTS . BROWNIE 130g coconut oil, softened or melted & cooled 2 cups coconut sugar -OR- 1½ cups if don’t mind it less sweet 1 tbs vanilla paste or extract 2 large eggs 200g raw sweet potato, finely grated 150g raw zucchini, finely grated 100g raw beetroot, finely grated 1 cup almond meal ¼ cup buckwheat flour 1 tsp baking powder 1 tsp flaked sea salt 1 cup raw cacao powder ½ cup dark & rich dutch processed cocoa powder ¾ cup thick cultured coconut yoghurt -OR- thick greek yoghurt Extra cocoa powder for dusting . CHOCOLATE GANACHE (optional) 200g dark chocolate, roughly chopped ¾ cup coconut cream 3 tbs coconut oil 1 tsp vanilla Pinch sea salt . TOPPINGS (optional) Veggie chips Cacao nibs Freeze dried strawberries . . METHOD . BROWNIE Preheat your oven to 180C/350F. Whisk the coconut oil and sugar until combined. Add the eggs and vanilla and whisk for 2-3 minutes. Add the grated veggies and fold through. Next, add the dry ingredients and stir to combine. Fold through the yoghurt. Line a 20cm brownie pan with baking paper. Pour the brownie mixture into the pan smoothing it out with a spatula or spoon. Bake at 180C/350F for 30 minutes. Remove from the oven and set aside to cool. Once cool, remove the brownie from the pan, cut into pieces, and dust with cocoa powder and top with desired toppings -OR- top with the ganache and place in the fridge for about 30 minutes to set - then cut into pieces. Store in an airtight container in the fridge. Enjoy! x . CHOCOLATE GANACHE (optional) Place all ingredients into a medium sized saucepan and melt over low heat. Enjoy! #gatherandfeast
✨NEW RECIPE✨ creamy green basil pasta salad with @barillaaus NEW red lentil penne 🍅🍃 guys, this creamy basil dressing is SO so good - a perfect match with the tomatoes, olives + bocconcini👌🏻 i'm also loving the new legume range from Barilla and this red lentil penne - it's made with 100% red lentil flour which means it's naturally gluten free - it also stays perfectly al dente every time👌🏻 if you're after a quick and easy salad this dish comes together in only 15-20 minutes - perfect. i’ve popped the recipe below - hope you enjoy! Ash x . . INGREDIENTS . --Salad-- 250g @barillaaus Red Lentil Penne 200g cherry tomatoes, sliced in half 3/4 cup kalamata olives 1 cup bocconcini - for dairy free/vegan option use a vegan cheese alternative 1/2 cup fresh basil leaves Extra virgin olive oil Sea salt Freshly ground black pepper . --Creamy Green Basil Dressing-- 1/2 cup firmly packed fresh parsley 1/2 cup firmly packed fresh basil 5 tbs thick unsweetened natural yoghurt OR coconut yoghurt for dairy free/vegan option 1 tbs olive oil 1 1/2 tbs apple cider vinegar OR white wine vinegar 3-4 tbs cold water 1 large clove garlic Sea salt Freshly ground black pepper . . METHOD . Cook the red lentil penne in a large pot of salted boiling water for 10 minutes. Once cooked, drain and add to a large serving bowl. While the pasta is cooking, prepare the dressing. In a blender or NutriBullet, add all of the dressing ingredients and blend until smooth. Pour the dressing (keeping a couple of tablespoons aside) over the cooked pasta and toss to combine. Add the cherry tomatoes, Kalamata olives, bocconcini, and basil leaves. Drizzle over the remaining dressing, a little extra virgin olive oil and sprinkle with salt and black pepper. Serve warm or at room temperature and enjoy! #gatherandfeast#ba_partner#barillaaus#mastersofpasta
🥟🍄🍃 pan-fried mushroom, walnut & ginger DUMPLINGS aka. potstickers 😍 RECIPE copied below👇🏻 i was just choosing what to cook for dinner tonight and found a batch of these leftover in the freezer 🙌🏻 yes!! 🤗 enjoy the recipe... Ash x . . INGREDIENTS . 1 tbs coconut oil, vegetable oil or ghee 1 medium-sized red onion, finely chopped 8 cloves garlic, finely chopped or crushed 2-inch piece of fresh ginger, finely chopped 1 tbsp smokey paprika 900g mushrooms, finely chopped 2 cups kale, finely chopped OR 2 cups baby spinach, roughly chopped 1½ cups walnuts, finely chopped 4 spring onions/scallions, finely chopped 1 cup coriander/cilantro, finely chopped 4 tbsp tamari or soy sauce 2 tbsp toasted sesame oil or sesame oil 1-2 tbsp miso paste (optional) 80 store-bought wonton/dumpling wrappers . . METHOD . In a large pot add 1 tbsp oil or ghee along with the red onion, garlic, ginger, & smokey paprika, & sauté on low heat for 3-4 min. Add the mushrooms, kale/spinach, & walnuts & sauté on medium to high heat for roughly 5 min. Add the tamari, sesame oil, & miso, & stir to combine. Remove the mixture from the heat & add the spring onions/scallions & coriander/cilantro. Set the mixture aside to cool. To speed up the cooling process place the mixture in the freezer for 30 min. To Assemble Add a tsp of the mixture to the center of a wonton wrapper. Using your finger, wet the edge of the wonton wrapper with some water. Seal the edges together then set aside. Repeat with the remaining mixture. This mixture makes roughly 80 dumplings. I usually make a full batch & then freeze some. To Cook Add a tbs of coconut oil or vegetable oil into a non-stick pan on medium to high heat. Add 8-10 dumplings to the pan and fry for about a min and until lightly golden on the bottom. Very carefully add about 50ml of hot water. Place a lid directly onto the pan to trap the steam. Turn the heat up to high & cook for a further 3-4 min & until the water has evaporated. Repeat with the remaining dumplings. Serve with black vinegar, extra freshly sliced ginger, sliced spring onions/scallions, & black sesame seeds. ✌🏻x #gatherandfeast
This rich tomato and balsamic spaghetti dish is super quick and easy to put together as you can see in this step-by-step video. For this recipe, I used @pomiusa delicious organic strained tomatoes and tomato concentrate paste to give the sauce a rich and sweet tomato flavour. I've topped the pasta with burrata but you could also use buffalo mozzarella or a cheese of your choice. I've also used coconut sugar but feel free to use any sweetener of your choice.
Enjoy the recipe and let me know if you have any questions. I LOVE hearing your feedback and seeing the photos you all send me of your beautiful creations - @gatherandfeast#gatherandfeast
✨NEW RECIPE✨ Rich Tomato & Balsamic Spaghetti with Fresh Basil & Burrata 🍝🌱 In this recipe I've used @pomiusa delicious organic strained tomatoes + their tomato concentrate paste to give the sauce a rich & sweet tomato flavour - the best! I've copied the new recipe below & linked it in my BIO. Enjoy! Ash x . . INGREDIENTS . 1 tablespoon extra virgin olive oil 1 tablespoon butter 5-6 garlic cloves, peeled and crushed or finely grated A pinch of chilli flakes, to your taste 3 tablespoons Pomi Double Concentrated Organic Tomato Paste 1 jar Pomi Organic Strained Tomatoes 2 tablespoons coconut sugar (or sweetener of choice) 1 tablespoon balsamic vinegar 1 bunch fresh basil, finely chopped (keep a few whole leaves for garnishing) 80g Parmigiano Reggiano, finely grated 1 tablespoon butter Sea salt to taste 500g spaghetti 125g burrata or buffalo mozzarella Extra virgin olive oil Thick balsamic vinegar for drizzling . . METHOD . Place a large saucepan on medium heat. Add 1 tablespoon olive oil, 1 tablespoon butter, the garlic and chilli, and sauté for 1-2 minutes. Add the concentrated tomato paste and sauté for a further 1-2 minutes. Add the jar of strained tomatoes. Pour ⅓ cup water into the jar, shake well, and pour the water and remains into the saucepan then simmer for a further 1-2 minutes. Add the sugar, balsamic, finely chopped fresh basil, parmesan, butter, and stir to combine then allow to simmer for 2-3 minutes. Taste for salt and add as needed. Cook the pasta as per packet instructions in salty boiling water. Reserve about a ½ cup of the pasta water. Drain the pasta and add to the sauce, stirring quickly to coat the pasta. If needed, add a little pasta water to loosen the sauce. Top with the burrata or buffalo mozzarella, fresh basil leaves, and a generous drizzle of extra virgin olive oil and balsamic vinegar. Serve immediately and enjoy! #gatherandfeast#pomitomatoes#pomi_partner
crispy buckwheat & maple PANCAKES with coconut yoghurt + all the fresh fruit 🥞🍓🥝 this pancake recipe is an adaption of my blueberry ricotta hotcake recipe (link in BIO) but with a roughly mashed banana in place of the ricotta -- to create that deliciously crispy edge add a little pure maple around the pancake while it's cooking in the pan -- top with yoghurt, fresh fruit & mint. so good! Ash x #gatherandfeast
😍 beetroot & thyme spaghetti with olive oil toasted walnuts & sage! 🍝✨ RECIPE link in BIO✌🏻 i had a super fun time in Sydney last night at @barillaaus HQ teaching a lovely group how to cook this delicious pasta dish - it's a super simple but flavour packed spaghetti with GF + DF options — with no spiralized beets involved, despite what the colour suggests! 🤗 to create that amazing beetroot stained pasta colour I pureed roasted beets & tossed cooked spaghetti through the pureed sauce. yum! hope you enjoy! Ash x #gatherandfeast
breakfast CRUMBLE anyone!? 😍 Spiced Berry & Orange Breakfast Crumble 🍓🍊🤗 RECIPE below👇🏻 this crumble is perfect served warm from the oven, but also stores well in the fridge (after it’s baked) for quick on-the-go breakfasts. it could also be served as a 'healthier' dessert👌🏻 I also love the crumble topping - it’s so chewy & crunchy. hope you enjoy! Ash x . . INGREDIENTS . 5 cups of frozen mixed berries (or fresh) Zest & juice of 1 large orange 1 tbs vanilla extract or paste . FOR THE CRUMBLE . 1 1/2 cup oats 1 1/2 cup coconut (i’ve used a mix of shredded & flaked) 1 cup almond meal 2 tbs chia seeds 1 tbs vanilla extract 1 tbs cinnamon 1 tsp allspice Pinch sea salt 1/2 cup coconut oil or butter 1/3 cup pure maple or 1/4 cup honey (this recipe isn’t super sweet, so if you prefer it sweeter test the crumble before baking & add extra sweetener as needed) . . METHOD . Combine the berries, orange zest, orange juice and vanilla in a medium sized baking dish. In a medium sized mixing bowl add the oats, coconut, almond meal, chia seeds, vanilla, cinnamon, all spice, & sea salt - then stir to combine. Add the coconut oil or butter, using your hands, rub and mix it into the dry mixture until completely incorporated. Add the maple & stir to combine. Using your hands, add the crumble mixture to the baking dish over the berries, creating ‘clumps’ of the crumble mixture as you add it. This will create nice crunchy, chewy bits of the crumble on top. Bake at 180C / 350F for 30 minutes. Remove from the oven and serve with your favourite yoghurt or coconut yoghurt. Enjoy! 🙌🏻 Ash x #gatherandfeast
‘One Tray’ Hasselback Sweet Potato Bake 🥑🌱🍅🍠 i've copied the RECIPE below👇🏻 perfect with your favourite protein or as a meal on its own👌🏻 hope you all had a wonderful weekend 🤗 enjoy! Ash x . . INGREDIENTS . 12 small sweet potatoes, peeled (or 3 large sweet potatoes, peeled & chopped into quarters) 2 tbs extra virgin olive oil 1 tsp flaked sea salt 1 tbs smokey paprika 1 tsp cinnamon 1 tsp ground cumin 1 can of black beans, drained 1 large avocado, sliced 1 250g punnet of cherry tomatoes, sliced in half 1 bunch fresh coriander - stalks & leaves, roughly chopped 1 cup thick coconut yoghurt, or natural greek yoghurt 1 small red onion, thinly sliced Chili flakes or smokey paprika for sprinkling . . METHOD . Pre-heat your oven to 180C / 350F. Line a baking dish with non-stick paper. Make thin slices all the way along the sweet potatoes by slicing 1/2 to 3/4 of the way into the potato (we are creating thin slices while keeping the potato as one piece). Place the ‘hasselbacked’ sweet potatoes into your pre-lined baking dish, drizzle them with olive oil, and sprinkle with smokey paprika, cumin, cinnamon and flaked sea salt. Pop the tray into the oven and bake for 1 hour and 20 minutes. While the potatoes are cooking - slice the avocado, cherry tomatoes, red onion, chop the coriander and rinse the beans. QUICK TIP: I like to run my avocado slices under cold water. I find this prevents it from browning. Once baked, take the sweet potatoes out of the oven and top with the beans, tomatoes, sliced avocado, coconut yoghurt, red onion, fresh coriander, an extra drizzle of extra virgin olive oil, a sprinkling of chili flakes and sea salt. Serve and enjoy! #gatherandfeast
✨COMPETITION CLOSED✨ thank you to everyone who entered, and congratulations to @kathysharvest !! x 🍒🍫🎂 Steamed Black Forest Mud Cake ✨NEW competition!✨ for my Aussie friends 👉🏻 Guys, I’m excited to announce a new competition giving you the chance to WIN a Miele Benchtop Steam Oven valued at $1,699! . . For your chance to win simply: . 1. Like this post and follow @gatherandfeast & @mieleaustralia . 2. Comment below telling us your favourite recipe and why . 3. Tag a friend in the comments that you love to cook with / share food with . . Good luck!! Oh, and the recipe for this Steamed Mud Cake is also available via the LINK in my BIO 🤗 Ash x #gatherandfeast . . This competition is run by Miele Australia Pty Ltd and is in no way sponsored, endorsed or administered by, or associated with, Instagram. Entrants must like the competition post, follow @gatherandfeast & @mieleaustralia, answer the creative question and tag another user for their chance to win. Only Australian residents are eligible to win the Miele DG 6010 Benchtop Steam Oven. . Competition runs from 12pm 30/05/19 - midnight 05/06/19 AEDT. Winner will be selected and notified via DM by midnight 09/06/19.