sesame garlic roasted brussels sprouts with crispy fried shallots

I know I say this all the time, but you need to make these.

Sesame Garlic Roasted Brussels Sprouts with Crispy Fried Shallots (Paleo, Vegan, Allergy-Free) // thefoodieteen.com

They’re ruin-your-dinner-because-you’re-incessantly-snacking-on-them-all-day-long-good. Burn-your-fingers-because-you-just-can’t-wait-to-stuff-them-in-your-mouth good. That good.

Sesame Garlic Roasted Brussels Sprouts with Crispy Fried Shallots (Paleo, Vegan, Allergy-Free) // thefoodieteen.com

I know, I know, they’re sprouts! But when roasted, their slightly bitter flavour mellows out to a gorgeously nutty, earthy taste which pairs beutifully with the bold, tantalising notes of sesame. Crispy, tender verdant sprouts are roasted before being gently tossed with toasted sesame oil and garlic, then sprinkled generously with sesame seeds before being doused in some incredibly addictive crispy shallow-fried shallots.

Those shallots! I’m utterly infatuated and would like them sprinkled atop every single meal I ever eat, please and thank you. Salty, crunchy, savoury, dangerously addictive.

Sesame Garlic Roasted Brussels Sprouts with Crispy Fried Shallots (Paleo, Vegan, Allergy-Free) // thefoodieteen.com

Crumbling some crispy bacon on top is never a bad idea either.. enjoy!

 

sesame garlic roasted brussels sprouts with crispy fried shallots

by Alessandra Peters

Prep Time: 10 minutes

Cook Time: 35 minutes

 

Ingredients (serves 4-6)

    For the Brussels Sprouts

    • 1 lb brussels sprouts
    • 1 tbsp extra virgin olive oil
    • 1 1/2 tsp toasted sesame oil
    • 1 tsp kosher salt
    • 1 tbsp sesame seeds
    • 1/4 tsp garlic powder

    For the Crispy Fried Shallots

    • 4 shallots
    • 2 tbsp olive oil

    Instructions

    1. To make the shallots (these can be made up to 24 hours in advance and subsequently stored in an airtight container until needed), heat the oil in a small saucepan on medium heat. While it heats up, slice the shallots extremely thinly lengthwise, then add them to the saucepan. Fry, stirring often, for 3-4 minutes, until golden brown and crisp. They burn easily, so be careful! Remove the shallots from the pan, place on a paper-towel lined plate, then sprinkle with salt.

    2. To make the sprouts, preheat the oven to 375F/180C. Trim the sprouts, then toss them in a bowl with the olive oil, sesame oil, salt, garlic powder and sesame seeds. Place them on a lined baking sheet and roast for 18-20 minutes, toss, then return to the oven for 7-9 minutes, until edges are just starting to crisp. Transfer to a bowl, then sprinkle with fried shallots, then serve and enjoy immediately!

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    ginger, orange, and dark chocolate molten lava cakes

    This is one of those desserts.

    Vegan and Paleo Gooey Orange, Ginger, and Dark Chocolate Lava Cakes // thefoodieteen.com

    One I’ve made so often I know the recipe by heart, one that’s always requested, even after the most decadent, filling of meals, and one I’ve sent countless people the recipe for because it’s my tried-and-true treat for any occasion. Impressive yet incredulously easy, they also happen to be a great post-photoshoot snack (ahem, I was recipe testing..) and a perfect way to cheer myself up about the fact that I only had a few minutes to complete said photoshoot due to the dark, dreary weather right now.. but since the eating of one (or two!) of these lava cakes was involved, I’m not complaining!

    Vegan and Paleo Gooey Orange, Ginger, and Dark Chocolate Lava Cakes // thefoodieteen.com

    Rich, gooey, and unbelievably decadent, the orange and ginger make them just that little bit more special with hardly any effort. With a little nudge, they crack open to reveal a river of silky dark chocolate cascading down and drenching the plate with fudgy goodness… once you start, you just can’t stop!

    Vegan and Paleo Gooey Orange, Ginger, and Dark Chocolate Lava Cakes // thefoodieteen.com

    You’re going to want spoons and plates at the ready the minute you take them out of the oven to scoop up the oozing, melty interior when it’s steaming hot (and so you’re not relegated to using your fingers as a vessel…. although I can’t say that’d necessarily be a bad thing!). Enjoy!

     

    ginger, orange, and dark chocolate lava cakes

    by Alessandra Peters

    Prep Time: 10 minutes

    Cook Time: 10 minutes

     

    Ingredients (serves 6-8)

    • 1 1/4 cup almond flour
    • 1/4 cup arrowroot starch
    • 3 tbsp coconut flour, sifted
    • 1/4 tsp salt
    • 1/4 tsp ground ginger
    • 3 tsp finely grated orange zest
    • 1 1/2 tsp baking powder
    • 3/4 cup maple syrup
    • 1/2 cup almond milk
    • 1/2 cup coconut oil
    • 2/3 cup high quality dark chocolate, melted
    • 1 tbsp cacao powder
    • 6 chunks of dark chocolate

    Instructions

    1. Preheat the oven to 350F/180C. Combine the ground almonds, arrowroot, coconut flour, salt, cacao powder, and baking powder in a large bowl and stir to combine.

    2. In a small saucepan over medium heat, melt the maple syrup, almond milk, and coconut oil together and whisk until smooth. Add this mixture to the dry ingredients in the bowl and whisk very well.

    3. Add the melted chocolate (do not melt the six chocolate chunks!) to the remaining ingredients and whisk well until smooth.

    4. Generously grease six large ramekins (or eight medium-sized ones) with coconut oil, then dust them with cacao powder. Place two tablespoons of batter in to each ramekin, then place a chocolate chunk in the middle of each ramekin, on top of the batter. Divide the remaining batter between the ramekins evenly, making sure every chocolate chunk is covered. (If you want to bake these later, you can cover each ramekin with plastic wrap here and store in the fridge for up to 24 hours, then bake straight from the fridge.)

    5. Bake for 12-14 minutes, until edges are just set. Enjoy immediately!

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    spiced apple & star anise crisp

    You know when you’re so infatuated with something that you could eat it at breakfast, lunch, and dinner and still want much, much more? Well, that.

    Nut-free Vegan & Paleo Apple & Star Anise Crisp (AIP-friendly) // thefoodieteen.com

    Warm, tender spiced apples buried underneath a delicious blanket of shredded coconut, served steaming hot with a huge scoop of coconut milk ice cream, wafting a warming smell of cinnamon and baked apples through the house - can you imagine anything better on a cold winter’s morning?

    Also, is anyone else just slightly obsessive about the fruit to topping ratio of fruit crisps? The more crumbly, buttery, deliciousness on top, the better, right?! Even if that means stealing other peoples’ crumble portions..  not that I ever do that, obviously!

    See what I mean about the amount of topping I require to enjoy crisps?

    Nut-free Vegan & Paleo Apple & Star Anise Crisp (AIP-friendly) // thefoodieteen.com

     

     

    The warm, comforting hints of cinnamon match the alluring kick of star anise and the subtle sweetness of the coconut perfectly; it’s almost embarrassingly easy to make, seriously delicious, and the perfect no-fuss, one-dish dessert! Hardly any washing up is a total bonus.

    Nut-free Vegan & Paleo Apple & Star Anise Crisp (AIP-friendly) // thefoodieteen.com

    You can easily replace the apples with pears or berries if you prefer those, and the dish can be made up to 24 hours in advance and stored (unbaked) covered with plastic wrap in the fridge until you want to bake it! You can also make individual portions of this – just reduce the baking time to 15-20 minutes.

     

    star anise apple crisp

    by Alessandra Peters

    Prep Time: 10 minutes

    Cook Time: 40 minutes

     

    Ingredients (serves 4)

    • 5 apples, peeled, cored, and sliced into 1/2 inch thick pieces
    • 3/4 cup shredded unsweetened coconut
    • 1/3 cup coconut sugar
    • 1/3 cup coconut flour, sifted
    • 1/3 cup coconut oil, melted
    • 2 tsp ground cinnamon
    • 1/2 tsp ground star anise

    Instructions

    1. Preheat the oven to 325F/160C.

    2. Place the sliced apples in a 5×5 inch baking dish.

    3. To make the crisp topping, combine all the ingredients in a small bowl and mix until crumbly. Divide the mixture over the apples, then cover the dish with foil and bake for 35 minutes.

    4. Remove the foil, then bake for another 5 minutes, until golden brown.

    5. Serve immediately – it’s delicious on its own or with a scoop of coconut milk ice cream!

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    healthy 3-ingredient, one-minute dark chocolate nutella (no food processor needed!)

    I’m seriously excited about this recipe.

    Healthy 3-Ingredient, One-Minute Homemade Dark Chocolate Nutella! No food processor or roasting of hazelnuts required. Vegan and paleo, too! // thefoodieteen.com

    Three ingredients, no food processor needed, and incredibly smooth homemade dark chocolate ‘nutella’ – what’s not to love?! Did I mention you could be scarfing it down within a couple of seconds, too?

    Healthy 3-Ingredient, One-Minute Homemade Dark Chocolate Nutella! No food processor or roasting of hazelnuts required. Vegan and paleo, too! // thefoodieteen.com

    I’ve attempted homemade chocolate hazelnut spreads in the past only to end up with a hot, overworked food processor and a disappointingly grainy, thick paste that didn’t taste remotely like Nutella… I wanted a smooth, creamy dark chocolate spread with a bold chocolate hazelnut flavour and a texture identical to that of Nutella.

    So when I spotted hazelnut oil at the market the other week and began to think of the possibilities, my mind immediately jumped to a revamped homemade chocolate hazelnut spread, and quite a few taste tests later (what can I say? I take my job very seriously..), I’ve mastered it!

    Healthy 3-Ingredient, One-Minute Homemade Dark Chocolate Nutella! No food processor or roasting of hazelnuts required. Vegan and paleo, too! // thefoodieteen.com

    It’s spreadable, soft, fudgy, incredibly nutty, and gorgeously, decadently rich. Velvety, buttery, and undeniably, sinfully delicious.. can you tell how I excited I am by my blatant overuse of adjectives?!

    The pure cacao powder means you get quite the chocolate hit too, but if you wanted to make it even creamier and a little less rich, you could always stir in a tablespoon or two of coconut milk powder as well!

    Healthy 3-Ingredient, One-Minute Homemade Dark Chocolate Nutella! No food processor or roasting of hazelnuts required. Vegan and paleo, too! // thefoodieteen.com

    Health warning: this is an addictive substance and you may or may not find yourself sneaking fingerfuls from the jar at 3am… not that I have any experience with said behaviour, of course!

     

     

    dark chocolate nutella

    by Alessandra Peters

    Prep Time: 3 minutes

     

    Ingredients (about 1 cup)

    • 1/2 cup hazelnut oil (cold pressed)
    • 1/2 cup maple syrup (start with 1/3 cup and adjust to taste as some hazelnut oils are more bitter than others)
    • 3/4 cup cocoa powder

    Instructions

    1. Place all the ingredients in a small bowl and whisk very well to combine, about 30 seconds, until smooth and glossy. Transfer to a glass jar, screw on a lid, and store in the fridge for up to 2 weeks! The mixture will firm up a little in the fridge to spreadable consistency, but can be warmed up to a more runny, sauce-like consistency (it’s fabulous on coconut milk ice cream!) by placing the jar in a bowl of hot water for a minute or two. Enjoy!

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    Healthy 3-Ingredient, One-Minute Homemade Dark Chocolate Nutella! No food processor or roasting of hazelnuts required. Vegan and paleo, too! // thefoodieteen.com