3 Delicious Edible Gifts in a Jar » Homemade Treats (Plant Based) with Free Printable Gift Tags скачать в хорошем качестве

3 Delicious Edible Gifts in a Jar » Homemade Treats (Plant Based) with Free Printable Gift Tags

These are the perfect homemade gifts that you can create for your family, friends or for yourself for the upcoming holidays and all year round! ☺️ I hope you find something here that tickles your fancy! Free Printable Gift tags ⇢ https://drive.google.com/file/d/1cNT-... 1:17 FRUIT & NUT COOKIE MIX Servings: 1 gift jar (or approximately 20 cookies) Ingredients: 1 cup plain flour 1 teaspoon baking powder 1 cup rolled oats 1/2 cup brown sugar 1/3 cup castor sugar 1/3 cup vegan chocolate chips 1/4 cup roughly chopped pecans (switch out for any other nuts) 1/4 cup slivered almonds (switch out for any other nuts) 1/4 cup raisins (switch out for any other dried fruits) 1/4 cup dried papaya (switch out for any other dried fruits) Jar size- 1L required Method: To assemble your gift jar 2:13 Slowly spoon & layer ingredients into jar in the order listed above. Use a spoon to evenly distribute contents of each layer, and tap jar on bench to flatten out each layer (use a silicone spatula to wipe down sides of jar as required). Print & cut out gift tag/instructions and attach to gift jar. To make the cookies 4:32 1. Preheat oven to 180ºC 2. Pour contents of jar into large mixing bowl 3. Make 1 flax egg- 1 tablespoon of ground flax seeds and 3 tablespoons of water into a small seperate bowl and set aside to thick for 15minutes 4. Add flax egg, 1/2 cup of oil (I used melted coconut oil in this recipe but vegetable/canola/sunflower oil all fine) & 1 tsp vanilla extract to cookie mix and mix until well combined. 5. Scoop 1 tablespoon of mixture and roll into balls, place onto baking tray and bake for 10 minutes until lightly golden brown. 6. Remove from the oven, transfer onto a wire rack and allow to cool. Enjoy! 5:58 SPICY CAPSICUM CHUTNEY Servings: 2 x 300ml preserving jars Ingredients: 4 large red capsicums (diced) 3 small-medium brown onions (diced) 2 tablespoons canola oil (or any cooking oil of your choice) 1 tablespoon chilli powder 2 teaspoons paprika 1/2 teaspoon turmeric powder 2 teaspoons tamarind puree 2 teaspoons salt Seasoning (optional): 2 teaspoons whole black mustard seeds 2 teaspoons of canola oil (or any cooking oil of your choice) Method: 1. Heat up oil in pan on low to medium heat 2. Add in diced onions and fry until golden and translucent 3. Add in diced capsicum and fry for 2-3 minutes before adding in all the spices (chilli, paprika, turmeric, tamarind and salt) 4. Allow the capsicum cook until softened (this usually takes between 10-15 minutes total), making sure to stir frequently to prevent mixture from burning at the bottom of the pan. If required add splashes of water every now and then to deglaze the bottom of the pan 5. Once the capsicum is softened and fully cooked through- taste the mixture and add any additional seasoning if required 6. Remove saucepan from heat, transfer mixture into a heatproof bowl and allow to cool to room temperature for 15-20 mins 7. Add cooled mixture into a blender or food processor, pulse/blend on low speed for 30-45 sec (scraping down the sides as required). If you like a chunky consistency then avoid blending for too long. 8. Optional seasoning- add 2 teaspoons of oil and 2 teaspoons of whole black mustard seeds into small saucepan and allow to heat up. Keep the saucepan covered. As the oil heats up- the mustard seeds will begin to pop. Once the popping ceases or slows down- remove saucepan from the heat and SLOWLY add the seasoning into your chutney (slowly is key- as the mixture will “sizzle” when you add it to the chutney) 9. Stir until everything is well combined, then place into jars. If gifting, note that this chutney does need to be refrigerated. Best consumed within 3 days or can be frozen for up to 3 months 9:37 ALMOND COOKIES Servings: Approximately 45-50 small cookies (2 x 1L jars if gifting- approx. 24-25 cookies in each) Ingredients: 300g Almond meal 300g Plain flour (or gluten free plain flour) 140g Icing Sugar 1 teaspoon baking powder 1 teaspoon bicarbonate soda 1/4 teaspoon Himalayan pink salt (or any salt of your choice) 200ml canola oil Mould- 1 Tablespoon measuring spoon Method: 1. Preheat oven to 180ºC 2. Use kitchen scales to weigh out almond meal, flour and icing sugar as per above measurements (this gives a much better and accurate cookie dough consistency at the end) 3. Add in the baking powder, bicarbonate soda, salt and mix 4. Then add in your oil and mix until well combined. The cookie dough should stick together and hold its shape when you squeeze it using your hands. 5. Using a 1 tablespoon measuring spoon as the mould- scoop cookie dough and press firmly into tablespoon. Then gently pop it out, and place onto baking tray. 6. Place into oven and bake for 10-12 minutes until base of cookies are a golden brown and slight cracks have appeared on top of the cookies. 7. Allow to cool in baking tray before placing into gift jars