IZELLE HOFFMAN'S BAKED BUTTERBEAN DIP WITH ALMOND CRUST
Enjoy Izelle Hoffman’s Baked butterbean dip with almond crust. This recipe is from her range of mindful living recipes focused on using nutrient rich alternatives to make much loved treats. The butterbeans used in this dip create a creamy texture without the need for heavy cream or starchy additives. Pared with homemade sweet potato crisps and a Salted caramel date dipping sauce all your cravings will be satisfied.
Prep time: 10 minutes Cooking time: 8–10 minutes Servings: 4–
Ingredients for the butter bean dip
3 Tbsp olive oil
2 medium red salad onions, diced
Crushed garlic – 1 Teaspoon
Dried rosemary- 1 teaspoon
1 tsp dried thyme
3 Tbsp raw honey
2 tsp Oryx desert salt
½ tsp ground black pepper
2 Tbsp tahini
½ tsp garlic powder
2 x 410 g cans butterbeans, drained, rinsed and mashed
chopped fresh thyme for garnishing
60 g almond flour
Garlic flakes – 1 Tsp
Onion powder- 1 Tsp
Oryx desert salt – 1 Tsp
2 tsp dried parsley
2 tsp olive oil
To make the butterbean dip with almond crust
1. Firstly Preheat the oven to 200 °C and spray a small baking dish with non-stick cooking spray.
2. Heat the oil in a frying pan and fry the onions, crushed garlic, rosemary and thyme until golden brown then Add 2 Tbsp of the honey and fry until the onions are caramelised. Season with 1 tsp of the salt and the black pepper. 3. In a mixing bowl, mix the tahini, garlic powder, remaining salt, remaining honey and mashed butterbeans and add to the onions in the pan. Stir the ingredients and transfer to the greased baking dish and Spread the mixture out evenly. 4. Mix the ingredients for the almond crust and spread over the butterbean dip. 5. Bake for 8-10 minutes or until the crust is crispy and golden brown. 6. Allow to cool and then refrigerate until properly set. 7. Garnish with chopped fresh thyme and serve with any dipping snacks and salted biscuits of your choice.
Cinnamon sweet potato chips with salted caramel date dipping sauce
Instructions:Prep time: 10 minutes Cooking time: 30–40 minutes Servings: 4–6
Sweet potato crisps:
1 kg whole sweet potatoes, washed
2 Tbsp olive oil
2 Tbsp raw honey
½ tsp Oryx desert salt
1 tsp ground cinnamon
Salted caramel date dipping sauce:
1 cup unsweetened almond milk
300 g fresh pitted Medjool dates
1 cup hot water
2 tsp caramel essence
1 tsp vanilla essence
1 tsp Oryx desert salt
¼ tsp ground cinnamon
¼ tsp ground nutmeg
1 heaped tsp almond butter1. To start preheat the oven to 200 °C and Line a baking tray with foil and spray with non-stick cooking spray. 2. Thinly slice the unpeeled sweet potatoes into round chips and place them in a large mixing bowl. You want them thin like potato crisps, so use a mandolin slicer.
Note: Don’t scrub the sweet potatoes, as the skin contains most of the fibre rather soak them then wash them. 3. Combine the olive oil, honey, salt and cinnamon and then pour this over the sweet potato chips so that they can get nice and crispy. Mix well until all of the chips are evenly coated. 4. Place on the prepared baking tray and bake for 30–40 minutes until crisp. 5. To make the dipping sauce, spray a large saucepan with non-stick cooking spray. 6. Add the almond milk, dates, hot water, caramel essence, vanilla essence, salt, cinnamon and nutmeg. 7. Cook until the dates are soft and most of the liquid has evaporated. 8. Remove from the heat, blend until smooth and stir in the almond butter.
Serve the sweet potato chips with the dipping sauce on the side.