Yesterday I made my version of The Global Vegan’s Peanut Butter Crackle Slice ( I have an allergy to peanuts so used almond butter/paste). This is my new go to, must have dessert/snack/slice. Sweet but with only a 5 dates for sweetness, a little salt to balance, cranberries and coconut for contrast in texture and a little more sweetness, crunch – the puffed rice and the coconut oil or cocoa butter to hold all together and I used 70% cacao dark chocolate to melt and put on top. This is a raw slice so aside from the melting of chocolate and oils no cooking required – just pop in the freezer for an hour or two. This is divine! Dairy free, gluten free, processed sugar free, it has a good wack of protein and good oils. Perfect!
Super easy and delicious – Matt Preston makes cooking wholesome and delicious food easy.
Published by Plum
Photography by Mark Roper
“Lawd luv a tray bake. Less washing up and loads of crusty burnished bits around the edges to pick at as a cook’s treat.” p202
1 tablespoon melted coconut oil
1 onion, cut into wedges
2 tablespoons Thai red curry paste
70 g (¼ cup) crunchy peanut butter
½ bunch coriander, leaves picked, stalks and roots cleaned and finely chopped
400 ml can coconut cream
2 tablespoons soy sauce or tamari
juice of 1 lime and 4 kaffir lime leaves
2 tablespoons coarsely grated palm sugar
1.2 kg butternut pumpkin, peeled, deseeded and cut into 5 cm pieces
3 large coliban potatoes, peeled and quartered lengthways
80 g (½ cup) salted roasted peanuts, coarsely chopped
2 tablespoons coconut flakes, toasted
steamed rice, to serve
Preheat the oven to 200°C/180°C fan-forced. Heat the coconut oil in a flameproof roasting tin over medium heat.
Add the onion and cook, stirring, for 2– 3 minutes or until softened. Add the curry paste, peanut butter and coriander stalk and root and cook for 1 minute or until aromatic.
Stir in the coconut cream, soy sauce or tamari, half the lime juice, the kaffir lime leaves and sugar until well combined and bubbling.
Remove the tin from the heat. Add the pumpkin and potato and carefully toss until well coated. Place in the oven and bake for 1 hour or until the vegetables are tender and starting to char around the edges. Squeeze over the remaining lime juice, top with the peanuts, toasted coconut flakes and coriander leaves and serve with steamed rice.