SUNFLOWER SEED BUTTER & SALTY MAPLE STRAWBERRY TOASTIES + A COOKBOOK GIVEAWAY! (V+, GF, ChF, NF, DrF, P)
There are a handful of food bloggers who have influenced me greatly on my own plant-based and food blogger journey. Sarah Britton from My New Roots, is without a doubt one of them. Her recipes have always spoken to me, as has her bubbly genuine personality, her photography and her writing style. I'm also incredibly in awe of where she's taken her foodie career; she is one girlboss I simply can't get enough of. So, you can imagine my delighted when her publishers Jacqui Small/Quarto Publishing got in touch, asking me to review her new cookbook Naturally Nourished and host a giveaway.
So what's the book like...
Naturally Nourished is the follow up book to Sarah's hugely successful first book My New Roots (which I own a totally LOVE!!!). Sarah wrote Naturally Nourished in response to her fans asking for a book with simpler recipes full of everyday foods and easy-to-get-ahold of ingredients. And Sarah deliver just that! Think sweet potato, not chag, think runner beans, not arrowroot powder. You get the picture.
As a result, you'll find delicious, unpretentious vegan, paleo, gluten-free and vegetarian recipes that are easy to follow recipes and for which you're likely to have the ingredients in your cupboard or fridge already. WIN-WIN right?
Highlights from the book include...
North African sun-dried tomato soup from the SOUP section, coconut quinoa coleslaw with minty tahini dressing, the craveable creamy brussels sprout slaw from the SALAD section and the entire SNACK section, franky, from which today's recipe was taken.
What you need to be mindful of...
If you're a seasoned vegan or experienced vegetarian cook, none of the recipes will present you with anything radically new. And as a consequence, my heart beats a tiny bit more for Sarah's first book. BUT less can be more and I am 100% convinced this book will be a game changer for many buddying vegetarians, just starting out, or for omnivores who're curious...
What you need to do to win a copy...
THIS COMPETITION IS NOW CLOSED! All you need to do for a chance to win is to tell me who inspires you and why. But be quick with your answers, entry to this giveaway closes at midnight (Greenwich Time) on Monday, July 3rd, 2017. The winner will be picked and notified within a week of the closing date.
Please note that this competition is open to UK residents only. Therefore, I'd be super grateful if you can be clear when you comment whether you live in the UK or not. And even if you don't live in my neck of the woods, please do feel free to finish the sentence anyway. As always I'm super interested to read your answers no matter where you live. Good luck everyone!
Thanks for reading.
P.S. I'll be hosting a FREE 10-day instagram photography challenge starting next week! LOTS more information is on the blog now and registration will close on Saturday, July 1st, 2017! So don't miss out!
SUNFLOWER SEED BUTTER & SALTY MAPLE STRAWBERRY TOASTIES (V+, GF, ChF, NF, DrF, P)
I found it really easy to choose a recipe from Sarah Britton's book to share with you today. A - cuz a handful of you saw this on my instagram stories and 'begged' me to make it and B - cuz I'm in a bit of a berry phase at the moment. Whilst eating the toasties I felt very 'Scandi' and kept thinking you'd all really enjoy it for it's simplicity and freshness...
Baking time: 10-15 minutes
Preparation time: 15-20 minutes
Ingredients for the salted maple strawberries:
1-2tbs maple syrup
pinch of salt
Ingredients for the home-made sunflower seed butter:
400g raw, unsalted shelled sunflower seeds
cold pressed olive oil
2-3 tsp ground cinnamon
1/2tsp salt (optional)
4 slices of toasted bread of your choice (see below for gluten-free and paleo options)
Preheat the oven to 180C/350F.
Place the sunflower seeds in an even layer on a lined backing sheet and toast for 10 – 15 minutes or until golden and fragrant.
Whilst the sunflower seeds are in the oven, make the salted maple strawberries, by washing, hulling and cutting them into quarters. Place them in a bowl with the maple syrup and salt, Mix until nicely combined. Place the strawberries in the fridge for at least 10 minutes to marinate.
By this point the sunflowers seeds should be ready to be removed the oven and left to cool.
Place the cooled sunflower seeds in a food processor and pulse, occasionally scraping down the sides, until smooth and creamy (this process can take 10 minutes or more, so be patient). Add a little bit of olive oil to help the process along. Once the mixture is creamy, add the cinnamon and salt and blend until nicely combined.
Serve the sunflower seed butter on toasted bread of your choice. Top with the strawberries and enjoy.
Tip 1: Make sure the strawberries are sweet and ripe. It makes all the difference.
Tip 2: You can use gluten-free bread here if you're gluten-free. You can use nut-based paleo breads if you'd like to keep the recipe grain free.
Tip 3: This recipe will yield more seed butter than you need. You can store any leftover seed butter in an airtight container for up to 30 days. (Just remember to date your Tupperware before you place it in the fridge ;)).