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Meal

Oat Bars

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Ingredients

(makes 10-12)
– 2 cups organic oats
– 1/4 cup raisins
– 1/4 cup sunflower seeds
– 1/4 cup pumpkin seeds
– 1 tsp cinammon
– 1/4 cup almond milk
– 3-4 tbsp wholegrain flour
– 4 apples (cored and chopped)
– 2 tbsp lemon juice
– Water
Start by making the apple sauce. Add the chopped apples to a saucepan and cover with a little water and the lemon juice. Cover and bring to a boil, then lower the heat and simmer for 25-30 mins.
Give it a good mix and leave to cool.
Place the rest of the ingredients in a large mixing bowl and add the cooled apple sauce. Mix well and spread evenly onto a lined baking dish (flat and rectangular)
Bake in a pre-heated oven, gas mark 5, for 40-45 mins or until set and golden brown on top.
Leave to cool for an hour or so then cut into bars.
Can be stored in an airtight container for up to a week.
Source: www.vegannigerian.com
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Algerian Bouzgene Berber Bread with Roasted Pepper Sauce

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Ingredients

 

Directions

  • Prep 20 m

  • Cook 20 m

  • Ready In,40 m

  1. Preheat your oven’s broiler. Place red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 minutes, turning occasionally. This should blacken the skin and help it peel off more easily. Cool, then scrape the skins off of the tomatoes and peppers, and place them in a large bowl. Remove cores and seeds from the bell peppers.
  2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the jalapenos and garlic, and cook until tender, stirring frequently. Remove from heat, and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers. Using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside.
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  4. For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. Roll out dough one round at a time, to no thicker than 1/4 inch. Fry in the hot skillet until dark brown spots appear on the surface, and they are crispy. Remove from the skillet, and wrap in a clean towel while preparing the remaining flat breads.
  5. To eat the bread and sauce, break off pieces of the bread, and scoop them into the sauce. It will slide off, but just keep reaching in!
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Noni Afghani

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Ingredients

Directions

  • Prep 15 m

  • Cook 25 m

  • Ready In 2 h 10 m

  1. In a small bowl, stir together 1/2 cup warm water and sugar. Sprinkle the yeast over the top, and let stand for about 10 minutes, until foamy.
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  5. Bake for 20 to 25 minutes in the preheated oven, until the loaves are shiny and golden brown.
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Black Glutinous Rice Porridge

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Ingredients

Directions

  • Prep 15 m

  • Cook 30 m

  • Ready In 45 m

  1. In a saucepan bring water and pandan leaf to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove pandan leaf and stir in brown sugar and white sugar. Continue to cook for 5 minutes. Stir in the coconut milk and remove from heat.
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