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Jump To Recipe Jump To Video I adored cookies. Other than chocolate chip cookies, peanut butter cookies are one of my top 3 favorite cookies. This is probably the best version that I've made thus far. Although it still needs some improvement; a little more chew and a crispier texture are required. Well, this is a vegan version after all. Amazin' Graze's C hia Seeds & Peanut Butter What you need is good quality peanut butter. Find a peanut that you like, one that doesn't contain salt and sugar. I think Amazin' Graze's done a great job with their peanut butter (not sponsored). You can try using chunky peanut butter, I am using smooth, let me know what you think. Overall, I would say that this is a wonderful peanut butter cookie recipe. It uses 5 ingredients and a pretty straightforward to put together from start to finish. You will get slightly crispy edges and chewy texture. I hope you will give this a try. Ingredients: (Make 9 cookies) Amazin' Graze's Chia Seeds, 1 TBSP Amazin' Graze's Peanut Butter, 200g Demerara Sugar, 80g Sea Salt, Pinch Cookie Spice Blend Homemade , 1 TSP Equipment: Oven Directions: Please visit my " Cookie Spice Blend " page for the recipe. Preheat oven to 180 degree celsius or 355 fahrenheit. Combine Amazin' Graze's chia seeds and 3 TBSP of water in a small bowl. Set aside to sit for at least 10 mins. Meanwhile, mix together Amazin' Graze's peanut butter, sugar, salt and cookie spice blend in a large bowl. Mix until well combined. The chia seed mixture should solidify. Add in the chia seed mixture. Mix to combine well. Weigh and divide into 9 equal pieces. Shape into balls and transfer onto a baking tray lined with parchment paper. Press the balls down with a fork in a criss-cross pattern to form discs. Don't worry, it doesn't have to be perfect. Wack into the oven and bake for 12 mins or until the edges are lightly browned. Remove from the oven and immediately form into round discs with a pastry ring, moving in a circular motion around the circumference of the cookies. *You can skip that step. I prefer rounder cookies.* Set aside to cool down completely before serving. The cookies should be chewy and slightly crispy on the edges. Will you give these vegan peanut butter cookies a try? Slightly crispy and chewy cookies... Recipe Video:

Jump To Recipe Jump To Video I do know what to call this. These aren't your regular granola bars, nor is it a cake, and somehow I settled for pudding. And no. This isn't the jelly consistency type of pudding, but rather, a UK type of pudding, I guess? Whatever you wanna call this, it tastes out of this world yummilicious. Amazin' Graze's Chia Seeds & Hazelnut Blackforest Granola I mean, the chocolate on top is an extra "icing on a cake" or, a chefy touch if you wanna call it that way. This is almost vegan as Amazin' Graze's granola contains honey. You can make this 100% by making your own granola. I have a recipe here . On a side note, try not to reduce the sweetener as it acts as a binder for the granola. And try not to use peanut butter that contains salt and sugar. It will be sugary sweet. Find a high quality peanut butter that you like. You can use almond, hazelnut or pistachio butter too. I hope you will give this simple and easy recipe a try. Ingredients: (Make one 6" pudding) Coconut Oil, For Greasing Amazin' Graze's Chia Seeds, 1 TBSP Amazin' Graze's Peanut Butter, 65g Gula Melaka Syrup Homemade / Maple Syrup, 85g Amazin' Graze's Granola (I am using Hazelnut Blackforest), 250g or Granola Homemade High Quality Vegan-Friendly Dark Chocolate 70%, 125g Coconut Milk, 110g Kirsch / Coconut Rum, 2 TBSP Desiccated Coconut, For Garnishing Flaky Sea Salt, For Garnishing Equipment: Sauce Pot 6" Round Pastry Ring / Spring Form Cake Pan Double Boiler Directions: Please visit my " Granola " page for the recipe. Please visit my " How To Make Gula Melaka Syrup " page for the recipe. Prep the Chia Mixture In a small bowl, mix Amazin' Graze’s chia seeds with 3 tablespoons of water. Set aside for 10 minutes to gel. Prepare the Base Grease a pastry ring or cake pan with coconut oil. Set the greased ring on a serving plate or parchment-lined baking tray. In a sauce pot over medium-low heat, combine Amazin’ Graze’s peanut butter and gula melaka. Stir until fully melted and combined. Fold in Amazin’ Graze’s granola, then stir in the chia seed mixture. Mix until the mixture thickens and is fully incorporated. Transfer into the prepared ring and press firmly using an offset spatula. Chill in the fridge until set. Make the Ganache Topping Melt chocolate using a double boiler. Remove from heat and stir in coconut milk and Kirsch. Mix until smooth and glossy. Pour over the chilled granola base and smooth out the top with an offset spatula. Chill for at least 6 hours or overnight. Unmold and Serve The next day, gently warm the pastry ring with a blowtorch or warm towel and remove. If using a springform pan, release and transfer to a serving plate. Garnish with desiccated coconut and flaky sea salt. Slice and serve immediately. Super chocolatelicious... Cheers! Recipe Video:

Jump To Recipe Jump To Video If you followed me on my social, you will know what my daughters did. They spread some tomato ketchup over some sandwich bread, top it with some American cheese and call it "pizza". Mama Mia! That is blasphemy right!? So I decided to teach some simple sandwich recipes. Apricot Jam... Ever since I discovered Pashka, I am hooked since last Easter. I don't think I can ever go back to normal cream cheese. If you don't wanna go thru' that hassle of making Pashka, you can use regular cream cheese. I have 4 sandwich ideas that are very easy to put together. My daughters even helped me out. Grapes... I am quite surprised that the tomato sandwich tastes so good. That will be my number 1. The second would be the cucumber, followed by grapes and apricot. You have to make these sandwiches to be the judge. BTW, these are oven-baked, so it is safe for kids. Ingredients: (Serve 4) Any Sandwich Bread, 8 Slices, Unsalted Butter Softened, For Spreading Pashka Homemade , For Spreading or Cream Cheese Softened Apricot Jam, For Spreading Grapes Seedless Halved, A Handful Italian Seasonings, Pinch High Quality Extra Virgin Olive Oil, For Drizzling Cucumber Thinly Sliced, A Few Slices Black Pepper, Pinch Toasted Sesame Oil, For Drizzling Tomato Thinly Sliced, A Few Slices Chili Flakes, Pinch Parsley Finely Chopped, Pinch Equipment: Oven Directions: Please visit my " Pashka " for the recipe. Preheat oven to 180 degree celsius or 350 fahrenheit. Spread 4 slices of bread with some butter. Transfer onto a baking tray buttered side down. Spread pashka or cream cheese generously onto all slices of bread. For the apricot sandwich: Spread another slice of bread with apricot jam, generously and sandwich it with another slice of bread. For the grape sandwich: Lay the halved grapes onto the pashka or cream cheese. Sprinkle some Italian seasonings. Drizzle some olive oil over the top. Sandwich it with another slice of bread. For the cucumber sandwich: Lay the cucumber slices onto the pashka or cream cheese. Sprinkle some black pepper. Drizzle some toasted sesame oil over the top. Sandwich it with another slice of bread. For the tomato sandwich: Lay the tomato slices onto the pashka or cream cheese. Sprinkle some chili flakes. Drizzle some olive oil over the top. Sandwich it with another slice of bread. Spread some more butter onto the sandwich. Wack to the oven and bake for 12 to 15 mins or until crispy browned. Slice and serve immediately. Cucumber... Tomato... Recipe Video:

Jump To Recipe Jump To Video If I can only eat 1 type of sandwich my entire life, it would be PB&J. There's something magical about peanut butter and jelly or jam. I mean, it can be a quick go-to snack any time of the day (or night). And it is no surprise that I adore this pudding. Amazin' Graze's C hia Seeds & Peanut Butter I am using a mixture of frozen berries that I have in hand. I would buy any type of berries that have gone on for sale for about 50% at my local supermarket and I would freeze them. They come in handy for all kinds of breakfast dishes or desserts, especially this pudding. You can use any type of berries you desired. As for the peanut butter, be sure to use a high quality one that doesn't contain sugar or salt. It will make all the difference. This recipe is pretty simple and easy to put together. So, no excuse for you not to make this. Ingredients: (Make one 10" pudding) Frozen Berries, 400g (I'm using a mixture of frozen raspberries, blackberries and strawberries) High Quality Strawberry Jam Preferably No Added Sugar, 200g Cornstarch, 10g Fresh Lime Zest, 1 Lime Fresh Lim Juice, 1 Lime Unsalted Butter, 200g Demerara Sugar, 100g Eggs, 2 Unbleached All Purpose Flour, 100g Baking Powder, 6g Sea Salt, Pinch Amazin' Graze's Peanut Butter, 100g Amazin' Graze's Chia Seeds, 1 TBSP Slivered Almonds, 30g Kirsch / Cointreau / Brandy, 2 TBSP Equipment: Oven Cast Iron Skillet 10" / Pan Hand / Stand Mixer Directions: Add the frozen berries and jam in a skillet over medium heat. Stir to combine well. Continue cooking until liquified. Take about 2 to 3 TBSP of that liquid and add to the cornstarch. Stir until well combined. Continue cooking until thickened. Add in lime zest and juice. Give it a final mix. Remove from heat and set aside to cool down. Preheat oven to 165 degree celsius or 325 fahrenheit. In a large bowl, whip butter until mayo consistency with a hand or stand mixer. Add in sugar and continue whipping until light and fluffy. Whip in eggs, 1 at a time, until fully incorporated. In another bowl, combine flour, baking powder and salt. Whip in the flour mixture, 1/3 portion at a time, until homogeneous. Followed by Amazin' Graze's peanut butter. Lastly, fold in Amazin' Graze's chia seeds and the slivered almonds until well combined. If the batter is too stiff and thick, loosen it up with some Kirsch. Transfer the batter to the berries mixture. Wack into the oven and bake for 35 to 40 mins or until the cake is golden brown. Remove from the oven and set aside to cool down slightly. Slice and serve while the pudding is still warm. I can have the entire pudding all for myself... Whether you like PB&J or not, you will enjoy this pudding... Recipe Video:

Jump To Recipe Jump To Video Well, I know it is still very early, but, these mince pie fillings take quite some time to ferment, so, why not? Yes, instead of Xmas Cake (which is my household tradition), I am planning on making Mince Pie this 2023. This is super easy to put together and I am pretty sure you have most of the ingredients on hand. So, do not buy any store-bought mince pie fillings and make this instead. See ya on Xmas. Ingredients: (Make 1 kg) Red Gala Apples / Honeycrisp Unpeeled Cored Coarsely Diced, 2 Fresh Orange Zest, 1 Orange Fresh Orange Juice, 1 Orange Fresh Lemon Zest, 1 Lemon Fresh Lemon Juice, 1 Lemon Dried Fruit Mix, 500g A Combination of Raisins, Sultanas, Currants and Dried Apricots Lard / Beef Suet, 250g Light Muscovado Sugar, 250g Orange Marmalade, 50g Hazelnuts / Almonds, 25g Cookie Spice Blend Homemade , 1 TSP Brandy / Rum, 65g Cointreau / Grand Marnier, 50g Equipment: Sterilized Jars Directions: Please visit my " Cookie Spice Blend " page for the recipe. Transfer apples, orange zest, juice, lemon zest and juice into a large mixing bowl. Mix until well combined. Add in the rest of the ingredients. Mix to combine well. Transfer to sterilized jars and set aside in a cool dark place for at least 3 months. It can last for as long as 1 year. All the yummiliciousness... Recipe Video:

Jump To Recipe Jump To Video When I shared my baked porridge recipe, a close friend of mine mentioned that he and his family love baked porridge with custard. I found the idea intriguing, and that's how this variation came to be. Amazin' Graze's Rolled Oats, Walnuts and Chia Seeds This nourishing meal is perfect for breakfast or as a dessert and requires less than 30 minutes to prepare. The oven does most of the work for you. Feel free to use your favorite nuts in this recipe. Personally, I find that walnuts pair well with apples. However, you can also try using peaches or explore other fruit options. The possibilities are quite extensive. In my opinion, this version surpasses the original baked porridge recipe in terms of its body and texture. I encourage you to give this recipe a try and be the judge yourself. Ingredients: (Serve 4) Unsalted Butter, 60g Amazin' Graze's Rolled Oats, 160g Demerara Sugar, 90g Amazin' Graze's Walnuts Quatered, 115g Raisins, 100g Cookie Spice Blend Homemade , 1 TBSP Baking Powder, 5g Sea Salt, Pinch Amazin' Graze's Chia Seeds, 8g Eggs, 2 Whole Milk, 500g Vanilla Paste, 1 TSP Granny Smith Apples Cored Peeled Coarsely Diced, 3 or More Fresh Lemon Zest, 1 Lemon Fresh Lemon Juice, 1 Lemon Calvados, 2 TBSP Ice Cream, For Serving (Optional) Equipment: Cast Iron Skillet Oven Directions: Please visit my " Cookie Spice Blend " page for the recipe. In a skillet over medium heat, melt butter. Once the butter has melted, remove from heat and brush the sides of the skillet with the melted butter as we are gonna use this skillet to bake. Transfer the melted butter to a small bowl and set aside until ready to use. *Do not wash the skillet.* Preheat oven to 165 degree celsius or 325 fahrenheit. In a large bowl, add Amazin' Graze's Rolled Oats, sugar, Amazin' Graze's Walnuts, raisins, cookie spice blend, baking powder, salt and Amazin' Graze's Chia Seeds. Mix to combine well. In another large bowl, add eggs, milk, vanilla and the melted butter. Whisk until well combined. Transfer the wet mixture to the dry mixture. Mix until everything is incorporated. In a small bowl, mix together apples, lemon zest, juice and Calvados. Lay the apple mixture onto the skillet, spreading out evenly. Add the batter on top of the apples. Spread the batter evenly with an offset spatula. Wack into the oven and bake for 45 to 50 mins or until golden brown. Remove from the oven and serve it warm with some ice cream. Nourishing... Yummilicious... Recipe Video:

Jump To Recipe Jump To Video This is a popular Danish and Swedish unbaked dessert; it is called oatmeal balls in Danish and chocolate balls in Swedish. It is said that these dessert balls were invented during the World War II period. You can check out all the variations and history at Wiki . This recipe is incredibly straightforward, easy, and simple, while still delivering a delicious outcome. The key is to achieve the right consistency, considering that ingredient variations can occur across different brands. To determine the correct consistency, try forming the batter into a dough ball. If successful, you've achieved the desired consistency. If not, make adjustments by adding cocoa powder or coconut oil, 1 TBSP at a time, until the desired consistency is reached. Play around with the ingredients. Instead of desiccated coconut, you can roll the chocolate balls in sprinkles. The possibilities are pretty much endless. Ingredients: (Make 8 chocolate balls) Amazin' Graze's Rolled Oats, 60g Demerara Sugar, 50g High Quality Cocoa Powder Preferably Valrhona or Callebaut, 15g or More Raw Cacao Nibs, 1 TBSP Pink Himalayan Salt, Pinch Chili Flakes, Pinch Coconut Butter, 30g Coconut Oil, 30g Coconut Rum, 15g Freshly Brewed Coffee, 30g Desiccated Coconut, For Dredging Equipment: Cast Iron Skillet / Pan Directions: In a skillet over medium-low heat, add Amazin' Graze's oats. Lightly toast until warm to the touch. *Do not over toast the oats as it will give a bitter taste.* Remove from heat and set aside to cool down slightly. Add in the rest of the ingredients, except the desiccated coconut. Mix until well combined. If the mixture is too wet, add in more cocoa powder, 1 TBSP at a time. If the mixture is too dry, add in more coconut oil, 1 TBSP at a time. *I went anal and weighed each chocolate ball equally.* If you do not wanna go thru' that hassle, you can eye-balled it. You should get 8 chocolate balls. Roll and pack each ball tightly. In a shallow bowl, add desiccated coconut. Roll the balls into the desiccated coconut, making sure they are coated fully. Transfer to a plate lined with parchment paper. Chill in the fridge for at least 4 hrs, best overnight. Enjoy. Chocolatelicious... Recipe Video:

Jump To Recipe Jump To Video Back in 2020, while working for an event, I discovered a game-changing ingredient called "cauli-rice," which has had a profound impact on my life ever since. Whenever I crave low-carb and healthier meals, I turn to cauli-rice as a versatile option. Over time, I have refined the recipe to what it is today. One of the great things about cauli-rice is that you can utilize the entire cauliflower, including the stem and leaves, minimizing food wastage. Simply blend them together with the florets, and you're good to go. Previously, I used to stir-fry cauli-rice with sundried tomatoes, spinach, and garlic. However, I wanted it to be a perfect accompaniment to any "over-rice" dish, so I decided to replace those ingredients with a wonderful Middle Eastern inspired spice blend. To be honest, it works like a charm. I will be sharing two exciting dishes featuring cauli-rice with you soon, so stay tuned. But for now, let's get started with this incredible recipe. Ingredients: (Serve 8) Cauliflower, 750g High Quality Olive Oil, 1/4 Cup Pink Himalayan Salt, Pinch Smoked Paprika, 1 TSP Ground Cumin, 1 TSP Black Pepper, 1/2 TSP Ground Coriander, 1/2 TSP Garlic Powder, Pinch Onion Powder, Pinch Nutmeg Freshly Grated, Pinch Ground Cinnamon, Pinch Ground Cloves, Pinch Ground Green Cardamom, Pinch Equipment: Cast Iron Skillet / Pan Food Processor Directions: Slice the florets from the stems. Coarsely chop the florets, stem and any leaves attached. Transfer everything to a food processor. *You may have to do it in batches depending on the size of your food processor.* Pulse it a few times until it resembles cooked rice consistency. *Do not over blitz as it will form a paste.* In a skillet over medium heat, drizzle in olive oil. As soon as the oil is heated up, add in the blended cauliflower. Saute until the cauliflower is well coated with the oil. Add the salt and the rest of the spices. Saute until well combined and aromatic. Taste and adjust for seasonings with salt. Remove from heat and transfer onto serving platter. Serve immediately. What do you think about this spice blend? Recipe Video:

Jump To Recipe Jump To Video Shirazi salad is a delightful Iranian salad that originated in Shiraz, a city located in southern Iran. This salad is relatively modern, emerging after the introduction of tomatoes to Iran in the late 19th century during the Qajar era. From Wiki . The primary ingredients of Shirazi salad include cucumber, tomato, onion, olive oil, herbal spices, and traditionally verjuice. However, if you don't have verjuice, you can use lemon or lime as a substitute. By the way, I've discovered a clever way to reduce the pungent harshness of the onion, which I'll share in the directions below. Shirazi salad is perfect for beating the summer heat as it offers a refreshing and cooling experience. It pairs well with a variety of meaty dishes and complements rice dishes like loobia polo and Mujadara, which I'll be sharing with you soon. So, stay tuned for those recipes! Without further ado, let's dive into the recipe and enjoy the wonderful flavors of Shirazi salad. Ingredients: (Serve 8) Pink Himalayan Salt, Pinch Red Onion Finely Minced, 1 Cucumbers, 2 Large Tomatoes (I'm using a combination of red and yellow cherry tomatoes), 250g Parsley Coarsely Chopped, A Handful Dried Mint, Pinch Garlic Finely Minced, 1 Clove Fresh Lemon / Lime Zest, 1 Lemon Fresh Lemon / Lime Juice, 1 Lemon or Verjuice, 2 TBSP Sumac, Pinch Chili Flakes, Pinch (Optional) Black Pepper, Pinch Ground Cumin, Pinch Ground Coriander, Pinch High Quality Extra Virgin Olive Oil, 1/4 Cup Equipment: Large Salad Bowl Directions: Add some warm water and salt to a small bowl. Mix until well combined. Add in the onion and give it a stir to combine well. Set aside until ready to use. Slice the cucumbers lengthwise in halves. Scoop out the seeds with a spoon and discard. Coarsely dice the cucumbers. Transfer to a large salad bowl. I am using cherry tomatoes, so I am gonna just slice the cherry tomatoes in halves. If you are using other types of tomatoes, you can wedge and coarsely dice them. Transfer together with the cucumbers. Drain the onion and discard the liquid. Add in the onion and the rest of the ingredients. Toss until well combined. Taste and adjust for seasonings with pink Himalayan salt. Chill in the fridge for at least 1 hr before serving. Refreshing... Perfect for summer... Recipe Video:

Jump To Recipe Jump To Video Let me introduce you to my first Cauli-Rice recipe: Mujaddara. The word "Mujaddara" comes from Arabic and means "pockmarked," referring to the lentils that give the dish its distinctive appearance. Believe it or not, the earliest recorded recipe for Mujaddara dates all the way back to 1226 in Iraq! It was found in a cookbook called Kitab al-Tabikh compiled by al-Baghdadi. Mujaddara has a fascinating history. It was traditionally served during celebrations and included rice, lentils, and meat. However, even without meat, it was a popular dish among the less fortunate in medieval Arab society. They say it's a distant cousin of the "mess of pottage" that Jacob used to buy Esau's birthright—quite a story, right? The saying goes, "A hungry man would be willing to sell his soul for a dish of Mujaddara." That's how important and yummilicious it was! From Wiki . If you prefer, you can use basmati rice in your Mujaddara recipe. Don't forget to spice up your rice while cooking and feel free to add any dried herbs that tickle your taste buds. To complete the meal, it's typical to serve Mujaddara with some yogurt and a refreshing side salad. Speaking of salads, I'll be pairing it with my tasty Shirazi Salad. Alright, no more chit-chat—let's dive right into the recipe and experience the amazing flavors of Mujaddara! Ingredients: (Serve 2) High Quality Olive Oil, 1/4 Cup Red Onions Thinly Sliced, 2 Sea Salt, Pinch Lentils Canned, 1/4 Cup Cauli-Rice Homemade , 2 Servings or Basmati Rice Cooked Shirazi Salad Homemade , 2 Servings Equipment: Cast Iron Skillet / Pan Directions: Please visit my " Cauli-Rice " page for the recipe. Please visit my " Shirazi Salad " page for the recipe. In a skillet over medium heat, add oil. Once the oil is heated up, add in the onions. Season with salt. Saute and continue cooking. As soon as the onions start to caramelize, remove them from the heat and drain. They will turn from caramelized to burnt very fast. Drain off excess oil and set aside on a plate lined with kitchen paper. In a large mixing bowl, add lentils and your preferred rice. Mix until well combined. Transfer onto serving plates. Sprinkle the fried onions over the rice. Serve immediately with some Shirazi Salad. Mama Mia... Recipe Video: