Archive for the ‘lunch recipe’ Category

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Ingredients

3 cups Sujon Frozen Berries of your choice (I used strawberries)

Method:
Defrost berries until soft and then using a blender or food processor blend
until smooth.
Line a baking tray with gladwrap/plastic wrap and evenly pour
the blended berry mixture onto the tray.
Set your oven to about 80 degrees and cook for about 6 hours, every oven is different and some don’t get low enough, you can also use a dehydrator overnight, but as ovens vary, I would check it after 4 hours to see how its going.
I tried mine at 80 degrees and it worked well.
Other recipes have added lime or lemon juice and honey, sugar or various
sweeteners, I choose to try it without any added ingredients to see if it would
work and still be tasty.
It worked great and I would only add sweetener if you have a sweet tooth, it did have a slightly bitter taste, but I liked it!
Preparation time: Defrosting time + 5-10minutes.
Cooking time: 6 hours -estimate, depending on your oven.
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Ingredients:
2 eggs
2 ripe bananas
1 teaspoon baking powder
1 teaspsoon baking soda
1 cup oat flour
ยฝ cup almond flour
2 tablespoons maple syrup
Pinch of salt
2 tablespoons peanut or almond butter
2 tablespoons coconut oil (plus more for cooking)
ยฝ cup milk (of your choice)
Method:
Beat the eggs and banana together until smooth, baking powder, baking soda, salt,
nut butter, coconut oil (melted) and milk and blend again.
Fold in the oat and almond flours until well combined.
Heat a non-stick fry pan with a little coconut oil until hot, but not too hot, they
will easily burn.
I used a ยผ cup measuring spoon to scoop out the batter into the pan, gently spread it out evenly and leave until you see small bubbles appearing on the surface, and the top not so wet.
Flip and cook for another minute on the other side.ย  These pancakes will take a little longer to cook than regular pancakes.
Serve with a generous helping of defrosted Sujon berries, coconut yoghurt, and chopped banana and enjoy with a drizzle of maple syrup!
Serves: 4
Preparation time: 20-25minutes
Cooking time: Up to 30mins (cooking in batches)

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White layer:

2 cups desiccated coconut

1/2 cup coconut butter (melted)

ยผ cup coconut cream

2 tsp vanilla

2 tablespoons maple syrup or honey

Pinch of salt

Purple Layer:

2 cups desiccated coconut

1/2 cup coconut butter (melted)

1/2 cup coconut cream

2 tablespoons Sujon Blackcurrant powder

2 tsp vanilla

2 tablespoons maple syrup or honey

Pinch of salt

Desiccated coconut for sprinkling on top

ย Method:

For the white layer: In a blender whiz the coconut until it becomes a fine powder, you may have to stop and scrap down the sides and whiz again. Add the rest of the ingredients and blend until all combined.

Place the mixture into about an 8 inch slice tin lined with baking paper. Press down with the base of a cup (or something with a flat surface) to ensure it is firm and even into the tin. Set it aside in the freezer while you make the purple layer.

For the purple layer: Use the same directions as above just adding the purple layer ingredients (more coconut cream and Sujonโ€™s Black currant powder).

Take the white layer out of the freezer and press the purple layer evenly over the top. Let it set in the freezer about 20-30 minutes and then take it out, cutting it into even squares. Keep it in an airtight container in the fridge.

Makes: approx 12-14 pieces, depending how big you want them!

Preparation: 30-35min

Setting time: 20-30min

For a tasty and easy lunch idea, try this boysenberry beef wrap…
6 Mountain bread (thin bread wraps)
12 lettuce leafs
150 g Smoked beef sliced thinly
4 Tbspn cream cheese
1 Cup SUJON boysenberries

– Lay the wraps out and spread one end with cream cheese,
– Lay the lettuce, smoked beef and then;
– Boysenberries at the other end and
– Gently roll towards the cream cheese which will hold it all together.
– Cut in half and fold around a serviette, serve up!

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