CHIA AND ALMOND PIZZA

SERVES 2 SMALL PIZZAS

FOR THE DOUGH:

2 tbsp. ground chia seeds

1 1/4 cups (200 g) ground almonds

1/2 tsp. sea salt

gluten-free flour, for dusting

FOR THE TOPPING:

1/3 cup (100 g) tomato passata

2 tbsp. tomato purée

1/2 tsp. olive oil

sea salt

freshly ground white pepper

1/2 tsp. pizza seasoning (see Tip, below)

1 small onion

1/2 small zucchini

1 small red pepper

1 1/2 tbsp. almond butter

1 1/2 tsp. yeast flakes

2 1/2 cups (50 g) arugula

NUTRITIONAL VALUES

Calories: 666kcal
Fat: 44.8g (3.8g S.Fat)
Carbs: 50g
Protein: 26.5g
Sugar: 12.2g
Sodium: 662mg

METHOD

To make the dough, combine the chia seeds with 4 tablespoons water and soak for about 20 minutes. Combine the almonds, salt, and chia seeds in a mixing bowl and knead to make a smooth dough. Preheat the oven to 200°C/400°F. Line a baking sheet with parchment paper.

Divide the dough in half and roll out each half with a rolling pin on a floured work surface. Place the dough discs on a baking sheet and bake in the centre of the oven for 12–15 minutes, or until golden.

Meanwhile, make the sauce by combining the tomato passata, tomato purée, and oil in a mixing bowl, then seasoning with salt, pepper, and pizza seasoning. Peel and thinly slice the onion and zucchini. Remove the seeds from the pepper and cut it into thin strips. Stir together the almond butter, yeast flakes, and 3 tablespoons water until smooth.

Spread the tomato sauce over the pizza crust, then top with the vegetables. Dollop the almond butter mixture on top of the pizzas and bake for 5–7 minutes, or until done. Allow to cool completely before packing. Separately pack the arugula. Before serving, reheat the pizza briefly and top with the arugula.

NO-BAKE APRICOT ALMOND BARS

SERVES 8 BARS

FOR THE BARS

1 1/2 cups (240 g) dried apricots

1 1/2 cups (210 g) raw almonds

1/2 cup (70 g) raw sunflower seeds

2 tbsp.(30 ml) maple syrup

1/8 tsp. salt

FOR THE DRIZZLE

1/4 cup (45 g) vegan white chocolate chips

2 tbsp.(30 g) plain non-dairy yogurt

NUTRITIONAL VALUES

Calories: 178kcal
Fat: 12.2g (1.6g S.Fat)
Carbs: 14.4g
Protein: 5.1g
Sugar: 8.7g
Sodium: 55mg

METHOD

TO MAKE THE BARS In a food processor, combine the apricots, almonds, sunflower seeds, maple syrup, and salt. With an S-blade, cut the mixture until it resembles large grains of sand and sticks together when pinched.

Set aside the bar mixture in an 8-inch (20.5-cm) square or 6 x 10-inch (15 x 25-cm) baking dish lined with parchment paper.

TO MAKE THE DRIZZLE In a microwave-safe bowl, combine the white chocolate chips. Microwave for 45 to 60 seconds, or until completely melted. Whisk the yoghurt into the bowl until smooth, then drizzle over the bars.

Allow the drizzle to set in the baking dish for 15 minutes before serving. Then cut into 8 equal bars, which you can wrap separately in wax or parchment paper for later snacking or serve right away. When not in use, keep these bars in the refrigerator.

SUPER CRUNCHY ALMOND NUT BALLS

SERVES 10 BALLS

3/4 cup (85g) slivered almonds

5 1/2 oz. (150 g) firm vegan nougat

1 oz. (30 g) hazelnut brittle

2 3/4 oz. (80 g) vegan dark chocolate

1/2 tbsp. coconut oil

NUTRITIONAL VALUES

Calories: 149kcal
Fat: 7.3g (2g S.Fat)
Carbs: 18.9g
Protein: 3.9g
Sugar: 9.7g
Sodium: 33mg

METHOD

In a dry pan, toast the almonds until golden brown. Simultaneously, warm the nougat in a heatproof bowl over a saucepan of simmering water. In a small bowl, finely crumble the toasted almonds and combine with the crumbled brittle. Work them into the nougat until evenly distributed, then chill for 20 minutes.

Form the nougat mixture into 10 balls as soon as it is firm but still malleable. Allow the balls to chill for another 20 minutes to firm up. In a heatproof bowl set over a saucepan of simmering water, melt the dark chocolate with the oil. Dip each ball into the chocolate with a fork, then place on a cooling rack. Put them in the fridge right away and keep them there until you're ready to eat or pack them.

ALMOND AND CINNAMON DRINK

SERVES 2 GLASSES

2 cups (500 ml) almond milk, or other plant-based milk

1 tbsp. apple syrup

pinch of ground star anise

pinch of salt

pinch of ground cardamom

1 tsp. ground cinnamon

NUTRITIONAL VALUES

Calories: 159kcal
Fat: 2.1g (0.2g S.Fat)
Carbs: 33.2g
Protein: 1g
Sugar: 0g
Sodium: 91mg

METHOD

Whisk all the ingredients vigorously, either by hand in a bowl with a balloon whisk or briefly in a food processor. Fill small bottles with the drink and chill for 1–2 hours. Alternatively, chill it in a vacuum flask and serve one portion at a time.