Brownies make for the best treats, and these are even better as they’re high in fibre, packed with nutrients, and flourless. This gluten-free recipe makes about 16, and are delicious as is, or top with some peanut butter or tahini drizzle. This recipe is basically a ‘one bowl’ recipe, and only requires a food blender to prepare.
The black beans create a moist and gooey texture, and you won’t taste or notice them in these brownies. They do add a lot of minerals, fibre and essential vitamins, which benefits healthy bones, digestion, blood sugar, and heart health. Healthy snacking never tasted this good, and the best part is that it only takes a few minutes to prepare the batter, and get baking. Ideal for lunch boxes too!
Preheat the oven at 175C. Add all ingredients except the eggs and chocolate chips to the OmniBlend jug and blend on low for about 20 seconds, till blended and all ingredients are incorporated in the batter Add the 2 eggs and blend again, until just combined. Pour into a prepared brownie tin (about 20x20cm), and sprinkle chips on top. Bake for 25-30 minutes.
When we hear Carrot Cake, we’re all ears! So when we saw ‘the new carrot cake’ on the cover of TASTE’s 15th birthday edition, we paged over immediately to find out what this lime green cake was about. It appeared to be a Pea Cake with Lime Icing! As the batter contains pureed peas instead of grated carrots, a high performance blender is required to blend a smooth paste. To make it easier, we tried making this cake recipe with the OmniBlend blender, using the blender as the only kitchen appliance to prepare the wet mix.
The recipe was an instant winner, and it was fascinating to hear the guesses of what made this cake green without revealing the ingredients immediately: “Mmm… it’s got a sweet freshness… pear?”, and “So what makes it green, matcha?” One taster who had just shared not even liking peas at all, and hadn’t been eating them since childhood, loved it. You can imagine the look on her face when she heard it were the peas that gave it the green colour. :-) It’s the fresh lemon juice in the batter, and the lime in the icing that creates the perfect balance of sweet with a hint of citrus, and makes this cake so good.
In the original recipe there’s no bicarbonate of soda used, which creates a denser and moist texture. As carrot cake recipes often work best using bicarbonate of soda, we tried it with this recipe too, and it resulted in more of a cake crumb texture, which we preferred. We’ve not made further changes to the ingredients, and the directions below are based on using the OmniBlend blender at the most convenient way to whip up this cake.
Preheat the oven to 160C degrees, and grease 1x24x11cm bundt cake tin.
Sift the flour, baking powder, bicarb of soda, and salt in a bowl, give it a good stir and set aside.
Bring water to the boil and add the frozen peas. Bring back to the boil, which takes 2 minutes, and then strain and refresh under cold water and set aside.
Add butter and sugar to the OmniBlend jug, and blend increasing to medium speed, using the tamper through the lid to whip the sugar into the butter for a light mixture.
Add the eggs, one at a time, and blend to incorporate and create a fluffy batter. Now add the peas, and blend on high, for about 60 seconds until smooth. And finally add the lemon juice, zest, and vanilla and blend a few seconds until incorporated.
Decant the batter into the bowl with flour, and combine well, ensuring all flour is incorporated. Spoon the batter into the prepared tin, and bake for 1 hour and 10-15 minutes.
Cool the cake in the tin, and once cooled prepare the frosting. Sift the icing sugar, and add half the amount of lime juice, adding more gradually until you reach the desired consistency. Just runny enough to create a drip effect.
Bake this cake for any occasion and use some decorative sparkles to make it a festive cake for the holidays.
For this recipe we used the OmniBlend I – 2ltr Pro, as it allows for increasing the speed gradually, and the 2 litre jug has a narrow base to works well for blending thick textures like the initial butter and sugar in this recipe as well as hummus, nut butters and other spreads. The 2 liter jug can also be used for grinding dry ingredients if you want to grind your own fresh nut or oat flours.
Making fresh homemade liver pate has been on our mind since seeing the beautiful pictures from Sam Linsell. With her food photography skills, she made us drool over her Chicken Liver Pate. A pate or spread is always a crowd pleaser at dinner parties and platters. So now we wanted to give it a try as OmniBlend blenders are often just used as a smoothie maker (and we have tons of recipes for smoothies), however they're excellent food blenders too, used in restaurant kitchens.
For livers in particular, you want to make sure to use free-range chicken livers that are not fed antibiotics or growth hormones. We used Elgin Free Range Chicken livers, however you can use any chicken livers that you feel are coming from a reliable source.
Then there’s also the question whether this is a chicken pate or parfait? Technically, a chicken liver pate becomes a chicken liver parfait (French for perfect) when the cooked liver mixture is pushed through a sieve to remove any sinewy bits, resulting in a silkier, smoother and luscious liver parfait! Now here’s the trick: the OmniBlend blender blends the texture so smooth, that there are literally no sinewy bits left, creating a silky smooth texture, that firms up in the fridge.
Give it a try, it’s easy, and it tastes so good!
Add olive oil to sauce pan and sauté the onion with thyme for about 5 minutes, until it's turning soft.
Add the spices and garlic cook over a moderate heat, stirring for 2 minutes.
Add chicken livers and keep stirring until the chicken livers are just done – about 4 – 8 minutes.
Add to the OmniBlend jug, and blend until smooth.
Add the brandy to the pan to deglaze, then add the cream and bring to a simmer. Cook for two minutes, stirring up any of the residue from the pan. Pour into the OmniBlend jug and blend again until smooth. Now add the butter cubes, and blend again, until smooth.
Add to ramekins, and place the ramekins in the fridge for the pate to set, at least 2 hours. Then pour some melted butter over the top if desired, and cool again to set.
For this recipe we recommend using the 2 liter jug as it’s narrower at the bottom and ensures a very smooth result for even small quantities. Opt for the OmniBlend V – 2ltr Pro or OmniBlend I – 2ltr Pro that both give you the best performance in your kitchen.
To clean the jug, simply add a drop of liquid detergent with a cup lukewarm water, and blend for 30 seconds on high speed. Now wash the jug in soapy water, and rinse.
These Chocolate Chia Energy Bars are great to fuel a busy day, or as a lunch box or pre-workout snack. Packed with slow releasing carbohydrates, fiber, healthy fats, and minerals you’re granted of a pick-me-up just when you need it most. We’ve sneaked in little dark chocolate on top of the cocoa, boosting brain function, immunity and mood. Just what you need on a stressful day!
These bars are a nutritious way to take care of those chocolate cravings, satisfying and energizing! Aside from the small amount of the chocolate, these bars don’t contain refined sugars. The dates and cranberries provide natural sweetness. The healthy fats and protein in the chia seeds, coconut and walnuts really help to keep you full for longer.
Walnuts are one of the main ingredients of these bars, and did you know that walnuts are little power houses? They’re packed with antioxidants, omega-3 fatty acid, E and B vitamins and essential minerals. They’re said to decrease inflammation and promoting a healthy gut. Each portion of these bars contains your recommended daily intake of walnuts, as part of a balanced diet.
The best part about these bars is there’s no baking required and they allow for a whole lot of creativity, substitute with your favorite ingredients or finish off with a peanut butter drizzle. We added just a pinch of salt which lifts the chocolate flavor, however you could leave it out completely if you’re looking to avoid salt completely.
These make more or less 10 bars depending on how you cut them.
The 2 liter jug works best for this recipe. Add the cocoa powder, chia seeds and chocolate chunks to the jug, and pulse about 3 times to combine and rough chop the chocolate, it'll blend more later.
Add the other ingredients, blend until a thick paste forms. Use the tamper through the lid to push the ingredients into the blades.
Line a rectangle or square pan with baking paper. Scrape the dough out of the jug with a silicon spatula into the pan. Firmly press the mixture into the pan, pressing tightly into all the corners.
Place in the freezer for an hour. Lift out of the pan and cut into bars.
Store in an airtight container in the fridge or freezer.
This falafel burger ticks all the boxes of a hearty and healthy home cooked meal. It’s quick to prepare, and you can serve it in so many ways. Have it on a bun, with your regular burger toppings, and roasted sweet potato wedges on the side, or on a summer day as a salad. Grill this vegetarian burger on the stove, or in the oven, crispy outside and juicy inside.
We spent a day in the kitchen with Michelle Parkin, food & lifestyle photographer with chef and restaurant background, and it shows! Michelle whips up amazing creations with ease, and manages to style and capture it so beautifully. It was so much fun to work with her and use the OmniBlend for a host of different dishes!
This chickpea patty was a favorite, and you can have it for lunch, dinner or as a party snack. Just shape it the right (bite) size, and serve with a tahini dipping sauce, and you have a healthy snack.
Ingredients (12 small patties):
Add all ingredients to the OmniBlend jug, and blend for a few seconds, using the tamper (through the lid) to move the ingredients into the blades. Don’t blend too long, to avoid that the mixture gets too smooth. You’ll want to keep some bite. Pulse a few times until you’re happy with the texture. Transfer the mixture into a bowl, and shape the patties. Fry in a little olive oil in a pan, turning to brown each side.
For this recipe we used the OmniBlend V - 2ltr Pro.
Tahini, the Middle Eastern sesame paste, is made of just sesame seeds and oil and adds so much flavour to your recipes! Tahini is used in hummus …duh… and it’s actually very versatile. If you find that a jar is usually just sitting in your fridge, and you’re not sure what to use it for, you’ll want to check these recipes.
There are many ways to use tahini, and we’re sharing our 5 favorites:
Adding a few spoons of tahini will make a dressing that’s rich, creamy and velvety. For an everyday vinaigrette, whisk together tahini, olive oil, lemon juice, honey and minced garlic. Or try this Sweet Potato Buddha Bowl with Maple Tahini Dressing from the Minimalist Baker.
Tahini gives creaminess and a rich flavor to all your dips. Mix it with a sour cream for a nutty, tangy dip for pita chips. Tahini also makes a great dip for raw veggies: just add lemon juice, salt and a little pepper and enjoy a delicious snack. Try this 5-minute dreamy vegan and gluten-free tahini dip by Gimme Some Oven that’s delicious with chips, veggies, breads, falafel or chicken strips.
If you enjoy smoothies with nut butter you’ll love a smoothie with tahini. It adds a creamy texture and depth of flavour to your smoothies. Try this Berry & Tahini smoothie from Green Kitchen Stories that’s both tart & savory.
Tahini makes a great spread on toast and rice cakes. Tahini has the consistency of nut butter, making it the perfect substitute. Spread it on toast with some sliced bananas, or try this chocolate tahini spread as a healthy alternative of Nutella, on sourdough toast.
Try adding a few teaspoons of tahini to your soups! Tahini works well as a substitute for dairy in vegan soups to create creaminess. Try this creamy broccoli tahini soup.
Tahini can be used in sweet and savory dishes, and in fact you can replace nut butter with tahini in all your recipes that include nut butter. That makes tahini a perfect substitute in case of nut allergies, and as it's high in vitamine A, and B vitamins, healthy fats, and essential minerals, it's a highly nutritious replacement.
Now that you know how versatile it is, you’ll want to make your own, to always have it at hand. Try our recipe and make your own homemade tahini in just 5 minutes with your OmniBlend blender.
Don't you love it when you find some brown spots on your bananas? That's the perfect ripeness for baking! This is the easiest, super tasty banana bread ever, and low in sugar too! Just 5 minutes to prepare and it's ready for the oven.
Preheat the oven at 175C.
Bring a little water to the boil, peel and core the apples, and simmer for 5 minutes to soften the apple and develop the sweetness.
While the apple is simmering, add dry ingredients to a bowl, mix, and set aside.
Add all wet ingredients to the jug, except for the bananas. Start blending on low, increasing to high, for 10 seconds.
Add the bananas and pulse just 3 - 5 times, you still want the mix to be a bit lumpy. Add the wet mix to the bowl, and fold in.
Add to a baking pan, add some banana slices on top, and bake for 55-60 minutes, until a tester comes out clean.
This Vegan Chocolate Cake is delicious, sugar free, and beautiful for an afternoon tea. It is sweetened by date syrup and banana which have their added nutritional benefits. Pure cocoa develops a dark chocolate flavour that satisfies your chocolate cravings.
If you think egg-less cake is dense and heavy, you'll be surprised how light and fluffy this cake is! It rises beautifully, and doesn't collapse like some heavy cakes tend to do after baking.
Best part is that you can make this cake completely in your blender. For this cake we're using the 2 liter jug, which is suited for wet and dry ingredients. We're giving the nuts and quick chop, by just using the pulse function. Pulse until you're happy with the texture, you still want to have a bit of a bite.
We loved the cake with a raspberry coulis, but you can also add a chocolate icing. Or bake it like a banana bread: bake ahead, slice it, stick it in the freezer, and take a slice when you feel like a snack with your favorite toppings.
Give the pecan nuts a quick chop, using the 2 liter jug, and the pulse function. Keep them aside, and dust with a little cake flour to prevent them to sink to the bottom of the pan during baking.
Add almond milk and apple cider vinegar to the OmniBlend jug to activate, while you're measuring the other ingredients. Add the other in ingredients to the almond milk mixture. Blend starting on low speed, increasing to high, for a smooth batter. This will only take about 30 seconds.
Take the jug off the base, add the nuts, and stir with a plastic or wooden spoon to mix the nuts into the batter. Decant the batter into the prepared cake pan. Use a silicon spatula to scrape the jug.
Bake the cake for about 60 minutes at 170C. The time depends on the size of the pan and the exact oven temperature, so keep an eye on it, and test with a skewer. When the skewer comes out dry the cake is ready.
Sunflower seed butter is a super tasty nut butter alternative for those suffering from tree nut allergy. It's easy to make, and packed with nutrients. It's high in fiber, magnesium, niacin, vitamin E, and healthy fats.
Of the 16 grams fat in a 2 tablespoon portion, 14 grams are unsaturated fat. Unsaturated fat has positive effects on cholesterol levels, raising high-density lipoprotein (the "good" cholesterol) and lowering low-density lipoprotein (the "bad" cholesterol). So this is the type of fat you want to add to your diet.
Blending your own is always a good choice as you can keep it completely natural and avoid additives. You can also play around by adding different seeds and spices according to your taste and preferences.
Create an even layer of seeds on a large baking tray, and roast on 175C degrees for 15 minutes. Leave to cool down for at least 10 minutes, giving it a good stir.
Add the seeds to the OmniBlend jug with the other ingredients, and start blending on low speed, increasing to high. Use the tamper through the lid to push the seeds into the blades.
You can add cinnamon or honey and play around with flavours, or vary by adding pumpkin, hemp or chia seeds for additional nutritional value.
It’s popsicle season! Ice lollies are usually high in sugar, but these Strawberry Popsicles are made with fresh strawberries. As strawberries are high in vitamin C, these popsicles make for a healthy summer treat! Simple, delicious and inexpensive, these pops are crowd pleasers, especially on a hot day. All the goodness without the added sugars, artificial colors, and preservatives: they are definitely worth the wait.
Add strawberries, yoghurt, and honey for some extra sweetness to the OmniBlend. Blend for 60 seconds until smooth.
Place strawberry slices into the lolly moulds, pour the liquid into moulds, insert the handles, and freeze until firm, generally overnight.
Enjoy frozen the next day.