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Homemade Almond Butter

vegan homemade almond butter recipe jay halford plant based cooking course

Recipe:

Homemade Almond Butter

Almond butter vs peanut butter:

For a quick answer, both nut butters do have similar nutritional value. Almond butter is slightly healthier than peanut butter because it has more vitamins, minerals, and fiber. Both nut butters are roughly equal in calories and sugar, but peanut butter has a little more protein than almond butter.

5 Ways to Use Almond Butter

  • Breakfast and brunch dishes. For super-decadent French toast, make almond butter and jam sandwiches then dip them in a mixture of egg and milk before cooking on the griddle. 
  • Dips. To switch up your basic hummus, blend almond butter into the dip in place of tahini.  
  • Dressings and sauces. 
  • Soups. 
  • Desserts.

Can I eat almond butter every day? – Oh, yes!

In fact, the only potential downside is overconsumption (so don’t eat it all day every day). It’s a calorie-dense food – just like the raw almonds it is made from – but a little almond butter every day is an excellent way to add extra vitamins, minerals, antioxidants, and fibre into your diet. The calories are good calories so wouldn’t even worry about that 😉

Makes 1 x 250g jar
Total Time: 40min
Plant based Cooking Course Jay Halford
Prep: 15min

Ingredients

  • 300g of raw almonds
  • ½ teaspoon salt
  • 1 ½ tablespoons of cold-pressed olive oil

Method

  • Preheat the oven to 160oc and spread almonds out onto a rimmed baking sheet. Toast for 20 to 25 minutes, until fragrant.
  • Let the almonds cool for 1 minute, then place them in the food processor (while still warm). Process for 1 to 2 minutes until dry and crumbly. Scrape down the bowl.
  • Turn on the processor, then with the motor running add ½ teaspoon of salt and 1 tablespoon of oil. Continue processing for 6 to 9 minutes, scraping down the bowl often in the beginning stage and adding ½ to 1 more tablespoons oil if the almonds are too dry. (This process takes multiple times of stopping and scraping.) Continue to process until the dry almonds start to clump into a dough ball, and then even longer until they form into a creamy liquid. 
  • Move the almond butter to a jar and store refrigerated for up to 4 weeks. 

Equipment needed:

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Homemade Almond Butter

Chickpea Omelette

vegan chickpea omelette jay halford plant based cooking course

Recipe:

Chickpea Omelette

This wonderful egg-free omelette is easy to make and is good for any time of the day.

It’s the best invention for a vegan/plant-based breakfast since sliced bread!  It’s vegan, gluten-free, soy-free, and of course egg-free, yet tastes surprisingly similar to an egg omelette!  If you haven’t cooked with chickpea flour yet, you have to try this recipe! This is a real simple one and actually easier to make than a normal omelette, have a play around with the fillings too, you can chop and change it as you wish, as long as you keep the batter the same anything will work for a filling. I served mine with cherry tomatoes and avocado slices which is awesome too!

Makes 4 big omelettes
Total Time: 20min
Plant based Cooking Course Jay Halford
Prep: 10min

Ingredients

Method

  • Combine the chickpea flour, black ground pepper, nutritional yeast, and baking soda in a small bowl. Add 250ml of water and stir with a whisk until the batter is smooth.
  • Heat a frying pan over medium heat. 
  • Thinly slice the red onion and garlic and slice the mushrooms and spring onions
  • Add a little oil and fry the red onion, garlic and mushroom until they start to soften. Then add the sliced spring onion and spinach
  •  When the spinach has wilted down, pour the batter into the pan as if making pancakes.
  • Cook on the first side for 3-4 minutes, you should see bubbles start to pop through the other side.
  • Flip the omelette. When the underside is browned, flip the omelette again, and cook the other side for a minute.
  • Serve your amazing Chickpea Omelet topped with tomatoes, spinach, salsa, avocado – play around and have fun with these toppings and mix it up!

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Chickpea Omelette

Buckwheat and Cinnamon Pancakes

vegan pancakes jay halford plant based cooking course

Recipe:

Buckwheat and Cinnamon Pancakes

What better way to celebrate breakfast than with these amazingly healthy Buckwheat and Cinnamon Pancakes? Really quick and easy to make, they’re gluten free and vegan too.

Makes 2 servings
Total Time: 15mins

Ingredients

Method

  • Place all of the dry ingredients into a small mixing bowl.
  • Add in the fresh almond milk or KOKO coconut milk.
  • Whisk the mix together really well.
  • Leave it to stand for 5 minutes for the baking powder to react with the liquid. This will ensure the batter starts to thicken and it will also to help it rise, giving it that fluffy texture when it’s cooked.
  • Ladle the mix (one at a time) into a hot, nonstick frying pan. As long as your pan is nonstick, you won’t need any extra oil to cook the pancakes in.
  • Cook on one side until golden brown and you will notice bubbles coming through the other side.
  • Flip the pancakes over and cook for a further 2 minutes on this side.
  • Serve and garnish with a topping of your choice.

Equipment needed:

Additions:

I love to chop up a whole banana and top the pancakes, also adding a little coconut nectar and finally chopped pecans. Fresh berries are also great!

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Buckwheat and Cinnamon Pancakes

Homemade Almond Milk

Homemade Almond Milk Jay Halford Plant based Cooking Course

Recipe:

Homemade Almond Milk

Cartoned milk alternatives are ok but not even close to making your own, they tend to contain a very small percentage of actual nuts and have 99% of the time been cooked to preserve and improve shelf life. Making your own is the only way and its super easy too!

Makes 1.5litres
Total Time: 10min
Plant based Cooking Course Jay Halford
Prep: 12hr (soaking time)

Ingredients

Method

How do I activate my almonds?

Activating is something that I do to enhance the nutrients that you are getting out of your nuts and seeds. Its as simple as just soaking them in filtered water. This breaks down the nuts and makes them a lot easier for you body to digest. I soak hard nuts or nuts with shells overnight or as long as 24 hours and soft nuts like cashews for only 2-4 hours. When you soak nut they can start to ferment so before you use them make sure you drain them off and give them a quick rinse. Do not use any of the water that you have been soaking them in.

  • Activate your almonds by soaking your nuts
  • In a high speed blender place your almonds and water.
  • Blend on full speed for about 2 minutes to make sure that its as smooth as possible with as little bits in as possible.
  • Strain your milk through a really fine sieve or use a nut milk bag
  • Keep the pulp as you can use it for many things
  • Put your milk back into the blender
  • Add in your cinnamon, salt and coconut nectar
  • Blend again just for 10 seconds to incorporate the other ingredients
  • Drink and enjoy, or use for smoothies bases, in your tea and coffee and many many other things.

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Almond Milk

Granola

homemade granola jay halford plant based cooking course

Recipe:

Granola

Granola is a great oats-based breakfast. This recipe is worked out to 75g portions so sticks to the 40g of oats recommended daily allowance. Granola is quite high in sugar so I wouldn’t recommend it for an everyday breakfast. Instead enjoy it as a once a week indulgence with some yogurt and berries.

Makes 1.5kg of dry granola (approx. 20 x 75g portions)
Total Time: 1hr 5min
Plant based Cooking Course Jay Halford
Prep: 20min

Ingredients

Method

  • Pre heat the oven to 140c
  • Firstly make the dry mix into a large mixing bowl.
  • Melt down the coconut oil by standing it in a bowl of warm water, this can take up to 10 minutes for it to fully melt so its a good idea to get it on first.
  • Roughly chop the almonds, pecan nuts, dates and add to a large mixing bowl with the oats, desiccated coconut, pumpkin and chia seeds, raisins and cinnamon.
  • Mix all of these together well in the bowl for the dry mix.
  • Pour in the coconut oil and coconut nectar to the mixing bowl
  • Getting hands in mix the coconut oil and syrup in trying to coats every single oats and seed.
  • Spread the mix evenly on a baking tray, or even between two, the thiner that it is on the trays the more evenly it will cook.
  • Add to a preheated oven at 140 degrees for 40-45 minutes, turning and swapping the tray around every 15 minutes and giving the granola a little mix to keep it cooking evenly.

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Granola

Guacamole

homemade vegan guacamole jay halford plant based cooking course

Recipe:

Guacamole

Guacamole – the King of Dips. A dish of mashed avocado mixed with onion, tomatoes, chilli peppers, and seasoning. Good for so many things, whether it be as a dip or on toast – Love Love Love! Use cucumbers, carrots, celery, or any other veggie as your dipping stick, and enjoy a healthy way to shovel this dip into your mouth.

Makes a sharing sized dipping bowl or avocado on toast for 6
Total Time: 10min

Ingredients

  • 1/2 a red onion
  • 2 whole salad tomatoes
  • The juice of 1 whole lime
  • A small handful sized bunch of coriander
  • 1 whole red chilli – deseeded if you don’t want it too spicy
  • 3 whole avocados
  • A pinch of pink Himalayan salt
  • A pinch of ground black pepper

Method

  • Finely dice the red onion, tomatoes, coriander and 1/2 of the red chili
  • Place all of this to the mixing bowl.
  • Squeeze the juice of one into the bowl using hands to catch any seeds that may fall in
  • Cut the 3 avocados in half lengthways working around the stone (watch the video lesson for tips on how to do this safely.
  • Remove the stone from the avocados and scoop the avocados out into the mixing bowl using a spoon
  • Mash avocado against the side of the bowl with a fork and combine it well with the other ingredients.
  • Place into the serving bowl
  • Garnish with red chili on the top

Top Tips:

Watch the video for tips on how to choose the perfect avocado.

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Guacamole

Scrambled Tofu

vegan scrambled tofu jay halford plant based cooking course

Recipe:

Scrambled Tofu

Simple tofu scramble, a vegan alternative to scrambled eggs. It’s so easy to make, high in protein and only requires a few ingredients! I feel like scrambled tofu has got a bad rep for tasting bland and not all that exciting, don’t be put off trying this recipe – trust me it tastes awesome and I use it all the time.

Makes 4 servings
Total Time: 10mins
Plant based Cooking Course Jay Halford
Prep: 5mins

Ingredients

Method

  • Drizzle a small amount of rapeseed oil into a saucepan and bring it up to a medium heat
  • Finely dice the red pepper and finely slice the spring onion
  • Add minced garlic and thyme to the pan followed by the red pepper and spring onions
  • Add a pinch of salt, pepper and the tamari to season.
  • Add the whole pack of tofu draining slightly first followed by the turmeric and chilli powder, stir to combine with the whisk, breaking up the tofu into the mix to resemble scrambled eggs.
  • Cook it out for a few minutes and then serve

Equipment needed:

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Scrambled Tofu