February 14, 2020

Raw Chocolate Tart W/ Hazelnut Crust

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  • Author: School Night Vegan
  • Yield: 6 servings 1x
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Ingredients

For the Hazelnut Crust

  • 145 g raw hazelnuts
  • 90 g flaked toasted almonds
  • 70 g dried dates
  • 25 g dark cocoa powder
  • 55 g refined coconut oil, melted
  • 2 T golden syrup/maple syrup/agave syrup
  • Pinch flaky sea salt

For the Filling

  • 145 g dark vegan chocolate
  • 25 g refined coconut oil
  • 3 T icing sugar
  • 200 g firm silken tofu
  • 100ml plant milk
  • 1 t espresso powder
  • 1 t vanilla extract
  • 1 T cocoa powder
  • Pinch flaky sea salt

For Finishing

  • 5 T hazelnut butter (or hazelnut praline)
  • 1 T cacao nibs
  • 1 T chopped toasted hazelnuts

Instructions

To Make the Hazelnut Crust

  1. (Optional step) Place a large dry frying pan over medium heat. Add the hazelnuts and toast for a few minutes, swirling the pan often and watching them like a hawk (as they like to burn without warning).
  2. Remove from the heat and add the hazelnuts to a food processor with the remaining crust ingredients. Blend until all the nuts are chopped but the mixture is still chunky.
  3. Press the mixture into a loose bottomed pie or tart tin, starting with the base and then working up the sides of the tin. Place into the fridge to set while you make the filling.

To Make the Filling

  1. Place the chocolate and coconut oil into a heatproof bowl and set over a pan of boiling water, making sure the bowl isn’t touching the water. Melt the chocolate and coconut oil, mixing often with a silicone spatula.
  2. Place the remaining ingredients into the cup of a high-speed blender and blitz until smooth. Transfer to a medium mixing bowl and place in the fridge for five minutes.
  3. After five minutes, remove the filling from the fridge and mix well with a spatula. If the mixture is set enough to hold soft peaks, it’s ready to pipe. If not, return to the fridge for a further five minutes and repeat until it’s ready.
  4. Transfer the filling to a piping bag with a large, round piping nozzle.
  5. Remove the tart case from the fridge and remove it from the tin and place on a flat plate.
  6. Piping straight downwards, fill the case with large “hersheys kiss” shapes, working your way around in a spiral until the case is full. Place into the fridge to set fully for at least ten minutes.
  7. Once set, spoon the hazelnut puree into the gaps between the chocolate filling. Sprinkle with the chopped toasted hazelnuts and the cacao nibs. Return to the fridge for a minimum of 30 minutes before serving.

Notes

The full recipe for this tart is above, but here’s a quick visual breakdown of the process.

Keywords: chocolate tart recipe

The Hazelnut Crust

The crust for this recipe is deceptively easy! It’s just a case of blending together the ingredients until they’re super coarse. One thing to keep in mind though is your hazelnuts. I know this is pitched as a raw tart, and it 100% can be, but I promise you it’ll taste a lot better if you toast those hazelnuts! You don’t have to cremate them – in fact, please don’t cremate them – but just a bit of colour will bring out those essential oils that will set your tastebuds on FIRE (in a good way).

chocolate tart recipe  chocolate tart recipe

Forming the Crust

This bit’s also deceptively easy. It’s just a case of pressing the crust mixture into a tart tin. You can also use a pie tin, with fluted sides, but a tart tin works better since they usually have removable bases. It can be tricky to get this guy out of the tin sometimes, so you’ll need some help. Once the crust is pressed into the tin and right around the edges, you’ll need to refrigerate it.

chocolate tart recipe  chocolate tart recipe

The Filling

For the filling, you’ll need to melt together some chocolate and coconut oil. The easiest way to do this is in the microwave, however, it’s pretty easy to burn chocolate in the microwave, which tastes super bad! Instead, opt for a double boiler. These then get added with the remaining ingredients in a blender. The mixture should be super smooth and runny to begin with, but after a few short stints in the fridge, the chocolate and the coconut oil will start to set, which will mean the mixture thickens up. Keep checking the filling and giving it a good mix between fridge blasts. Once it holds soft peaks, it’s ready to be piped into the crust.

chocolate tart recipe  chocolate tart recipe

Finishing

The tart is almost finished but it wouldn’t be perfect without an extra hazelnut kick. If you can get hold of hazelnut praline paste, this is the best option for filling in those gaps between the chocolate filling. This can be pretty hard to source, however, and hazelnut butter does an amazing job here too. Sprinkle with cacao nibs and chopped toasted hazelnuts and hey presto! The best dessert ever!

chocolate tart recipe

Want more cooking know-how and to help the animals of Australia? Check out cookwickedhealthy.com for online cooking workshops with Wicked. All proceeds go to the Australian Wildlife Rescue Fund WIRES.ORG.AU.

January 23, 2020

Millionaire Caramel Vegan Brownies

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  • Author: School Night Vegan
  • Yield: 6-8 servings 1x
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Ingredients

For the Brownies

  • 2 tsp psyllium husk powder + 7 tsp water 175 g vegan butter
  • 100 g dark cocoa powder
  • 1 tbsp espresso powder
  • 300 g caster sugar
  • 90 g plain flour
  • 3/4 tsp flaky sea salt
  • 4 tbsp plant milk
  • 100 g vegan dark choc chips (most chocolate over 64% cocoa is dairy free)

For the Caramel

  • 170 g vegan butter
  • 200 g golden syrup (corn syrup also works great)
  • 170 g soft dark brown sugar
  • 100 g caster sugar
  • 150 ml plant milk
  • 1 tsp vanilla extract or vanilla bean paste
  • pinch flaky sea salt

For the Chocolate

  • 200 g vegan dark chocolate (minimum 60% cacao)

Instructions

To Make the Brownies

  1. Preheat the oven to 170c. Line a brownie tray with baking parchment.
  2. In a small bowl, mix the psyllium husk powder with the water and set aside.
  3. In a medium saucepan over low heat, add the vegan butter and allow to melt completely.
  4. To the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder and the espresso powder and mix well. Add the melted butter along with the caster sugar and the psyllium egg mixture and beat well.
  5. In a medium bowl, combine the flour and the salt. Add half of the flour mixture to the stand mixer and beat until combined. Add half of the plant milk and beat until combined. Add the remaining flour mixture and beat until combined followed by the remaining plant milk.
  6. Remove the bowl from the stand mixer and add the chocolate chips. With a silicone spatula, mix until the chocolate chips are evenly distributed.
  7. Pour or spoon the brownie batter into the prepared baking tray. Place in the oven and bake for 35 minutes. The edges should be quite firm but the centre will be a little jiggly when you remove it from the oven.
  8. Place on a cooling rack and allow to cool fully to room temperature. Once cooled, chill in the fridge for at least 30 minutes.

To Make the Caramel

  1. In a large saucepan add all the caramel ingredients except for the vanilla and the salt. Place over a medium/low heat and stir with a heat-proof spatula until all the butter is melted and the sugars dissolved completely.
  2. Using a probe thermometer, bring the caramel to 115c (you may have to increase the heat to get it there, but trust me, it will get there!).
  3. Remove from the heat, add the vanilla and salt and stir continuously (off the heat!) for around 10 minutes while the caramel cools. It will thicken dramatically!
  4. Once thick, set aside and allow to cool for a further 5-10 minutes (it should still be runny enough to pour or spoon over the chilled brownies, so keep checking the texture regularly).
  5. Pour or spoon over the brownies in the tin, even out with your spoon and then return to the fridge for at least 30 minutes.

To Make the Chocolate

  1. Chop the chocolate roughly into small pieces. Place in a medium heat-proof bowl and sit over a small pan of boiling water. Allow the steam from the water to heat the bowl and melt the chocolate, stirring constantly with a spatula.
  2. Pour the chocolate over the chilled caramel and then set aside on the counter to set fully (not in the fridge). Once set, slice with a hot knife (otherwise the chocolate will crack) into squares or bars and serve!

Notes

See below for a step-by-step breakdown with pictures of the process. There are three distinct layers to this dessert. Here’s how to make each one.

Keywords: vegan brownies

The Brownie Mix

The brownie layer is super simple. It’s just a case of mixing together the wet ingredients, combining with the dry ingredients and adding the chocolate chips. You’ll be using psyllium husk as your egg replacement, so be sure to beat the wet ingredients together well as psyllium husk has a tendency to clump together.

vegan brownies recipe with carmel

Bake the Brownies

Transfer the batter to a brownie tin and bake in the oven at 170c/340f for around 35 minutes. The brownies won’t rise much and this is good! We want there to be room for both the caramel and the chocolate topping to sit above the brownies once cooled. Once baked, remove the brownies from the oven and make sure they’re good and refrigerated in preparation for the caramel topping.

vegan brownies recipe with carmel

Make the Caramel

The caramel can seem like a daunting make, but it’s actually rather satisfying! Be sure to use a jam/probe thermometer to get the temperature exact. You want to cook your ingredients to exactly 115c. Any cooler than this and the caramel will be very runny. Any hotter and the caramel will set too firm.

vegan brownies recipe with carmel vegan brownies recipe with carmel

Test the Caramel

If you’re not sure whether your caramel is ready or not, try this little test. Chill a plate in the freezer for 5 minutes then drop a teaspoon of your caramel onto the cold plate. Leave it to set for a minute. The caramel should form a nice dome shape. If it sets flat on the plate then your caramel needs to be cooked longer. In the image below, the caramel on the left is perfect, the one on the right is too runny.

vegan brownies recipe with carmel

Top the Brownies

Once the caramel is ready, transfer it to the brownies (which should now be nicely chilled). Once you’ve topped the brownies, you need to allow the caramel to set fully. This can take a good 10-20 minutes so be sure to put it in the fridge.

vegan brownies recipe with carmel

Top the Caramel

While the caramel cools, melt the chocolate in preparation for the final layer! You can either do this in a microwave (remember – short, low blasts with stir breaks between each blast) or you can use a double boiler. Once the chocolate is melted and the caramel is set, pour the chocolate on top, spread to cover the edges and leave to set on the counter. Once set fully, slice into squares and serve

vegan brownies recipe with carmel

Want more cooking know-how and to help the animals of Australia? Check out cookwickedhealthy.com for online cooking workshops with Wicked. All proceeds go to the Australian Wildlife Rescue Fund WIRES.ORG.AU.

January 17, 2020

Coconut & Vanilla Cashew Cream

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  • Author: Wicked Healthy
  • Prep Time: 5 min
  • Cook Time: 30 min chill
  • Total Time: 35 min including chill time
  • Yield: 3 C of cream 1x
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Ingredients

  • 1 1/2 C raw cashews, soaked for at least an hour to soften
  • 3 T Agave
  • 1 can Coconut milk
  • 1 C Soy milk, unsweetened
  • 1 t Vanilla extract
  • Pinch of salt
  • ½ t Xanthan Gum

Instructions

  1. Blend the soaked cashews, agave, coconut milk, soy milk, salt, and vanilla extract until smooth.
  2. Add xanthan gum to help thicken it up, and blend for another minute.
  3. Pour into bowl, cover, and set in the fridge for 30 minutes until ‘scoopable’.
  4. Serve with fresh fruits, berry crisp or as a rich layer in parfaits.

Notes

Bonus: this is dreamy on our Wicked Kitchen Raspberry Brownies and Sticky Toffee Pudding if you live in the UK and have access to a Tesco store. It’s featured in our Wicked Healthy Kids Cooking class, which you can find online, here!

Keywords: vegan cream, cashew cream, dairy-free fruit dip

 

Here are some of our favourite family-friendly recipes using this cream!

Mango Parfait:

Vegan Berry Crisp:

Or if you fancy a savoury spin, Roasted Beet Salad with Citrus and Tarragon Cashew Cream:

 

Want more cooking know-how and to help the animals of Australia? Check out cookwickedhealthy.com for online cooking workshops with Wicked. All proceeds go to the Australian Wildlife Rescue Fund WIRES.ORG.AU.

January 16, 2020

Cinnamon Streusel Vegan Cake Recipe

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  • Author: School Night Vegan
  • Yield: 6-8 1x
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Ingredients

For the Streusel

  • 200g granulated sugar
  • Pinch sea salt
  • 150g plain flour
  • 1 tbsp ground cinnamon
  • 90g vegan butter

For the Cake

  • 2 tsp ground psyllium husks
  • 450g plain flour
  • ½ tsp fine sea salt
  • 2 tsp baking powder
  • 180g vegan butter (melted)
  • 300g granulated sugar
  • 50g light brown sugar
  • 1 tsp vanilla bean paste
  • 180g vegan yogurt
  • 150ml milk

For the Icing

  • 60g icing sugar
  • ½ tbsp plant milk
  • ¼ tsp vanilla bean paste

Instructions

To Make the Streusel

  1. Preheat the oven to 170c. Grease and line a 22cm spring-form cake tin and set aside.
  2. In a medium bowl, place all the streusel ingredients. Using a pastry cutter or two knives, chop all the ingredients together as though you’re making a crumble topping. Continue chopping until you have a rather lumpy, sandy mixture. Set aside.

To Make the Cake

  1. In a small bowl, combine the psyllium husks with 3 tbsp of water. Set aside to thicken.
  2. In a medium bowl, combine the plain flour, sea salt and the baking powder. Set aside.
  3. In a separate medium bowl, combine the remaining cake ingredients. Whisk well until smooth. 
  4. Add the flour mixture to the wet ingredient mixture and mix together until just combined. 
  5. Spoon half of the cake mixture into the prepared cake tin and spread out into a smooth layer. Top with half of the streusel mixture. Follow with the remaining half of the cake batter and top with the remaining half of the streusel. 
  6. Place into the pre-heated oven and bake for 50 minutes. After 50 minutes, a bamboo skewer inserted into the centre of the cake should come out clean and the streusel should be golden brown. Remove from the oven and allow to cool completely. While cooling, make the icing. 

To Make the Icing

  1. In a small bowl, whisk together the icing sugar, vanilla bean paste and the plant milk. 
  2. Once the cake is fully cooled, drizzle all over with the icing, slice and serve.

Notes

See below full post for a step-by-step breakdown of the process with images.

Keywords: vegan cake recipes

 

The Streusel

This cinnamon streusel vegan cake recipe is really no different from making a crumble topping. The key is to use your hands a little as possible as they’ll warm up the vegan butter which, in turn, will activate the gluten in the flour. I like to use a pastry cutter or pair of knives to chop the ingredients together until you have a crumbly, sandy mixture.

 

Cinnamon Streusel Vegan Cake Recipe for Cinnamon Streusel

 

The Batter

Once you’ve made the streusel, set it aside and make the cake batter. You’ll be using psyllium husks as your egg replacement, which thicken and turn gelatinous when mixed with water (much like flax seeds but with a much weaker flavour). Combine the psyllium husks with the wet ingredients, before mixing into the dry ingredients.

 

 Cinnamon Streusel Vegan Cake Recipe for Cinnamon Streusel

 

Layering the Batter

In a greased, lined cake tin put half of your cake batter. Top it with half of the streusel. Repeat the process until you’ve used all the batter and the streusel. The aim is to end up with two distinct layers of cake, separated by a sweet, cinnamon rich layer.

 

Cinnamon Streusel Vegan Cake Recipe for Cinnamon Streusel

 

Baking

Once the batter is layered, it’s ready for baking. Place in the oven for at least 50 minutes at 170c. Once baked, a skewer inserted into the centre of the cake should come out clean. Remove the cake from the oven and allow to cool completely before drizzling with the vanilla icing.

 

Cinnamon Streusel Vegan Cake Recipe for Cinnamon Streusel

Want more cooking know-how and to help the animals of Australia? Check out cookwickedhealthy.com for online cooking workshops with Wicked. All proceeds go to the Australian Wildlife Rescue Fund WIRES.ORG.AU.

October 10, 2019

Chia Seed Pudding. Delicious & Dairy Free

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  • Author: Chad Sarno
  • Prep Time: 5 min
  • Cook Time: 30 min
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
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Ingredients

  • 1/4 C Chia seeds
  • 1/2 C Plant-based milk (soy milk)
  • 1/2 C Coconut milk
  • 3 Tbsp Agave, or maple
  • 1/2 tsp Vanilla extract
  • Pinch of sea salt
  • Fresh fruits of your choice
  • Granola, toasted or candied nuts

Instructions

  1. In a mixing bowl, whisk together the chia seeds, both milks, sweetener, vanilla and sea salt.
  2. Cover and leave to set in the fridge for a minimum of 30 mins (ideally overnight)
  3. Pour pudding into ramekins and top with peach (or any seasonal fresh fruit) and granola.

Keywords: chia seed pudding, vegan pudding

December 20, 2017

RAW CHOCOLATE MINCE TRUFFLES

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  • Yield: 30 Truffles 1x
Scale

Ingredients

for the sweet + spiced mincemeat

      • 50g or ½ cup coconut sugar
      • 150mls or ¾ cup brandy
      • Zest of 1 orange
      • Zest of 1 lemon
      • 3 star anise
      • 3 cloves
      • 1 cinnamon quill
      • Pinch salt
      • 150mls or ¾ cup orange juice
      • 150g or 1 cup dried figs, stems removed and chopped
      • 150g or 1 cup dried dates, pitted and chopped
      • 75g or ½ cup raisins
      • 75g or ½ cup dried cherries

for the mincemeat truffles

      • 70g or ¼ cup cashew butter
      • 100g or ½ cup warm/hot water
      • 150g or 5 oz raw cacao paste or cooked baking chocolate
      • 100g or 1 cup coconut sugar
      • ½1 tsp tsp cinnamon
      • ½ tsp vanilla powder or extract
      • 100g or ⅓ cup mincemeat

to finish

    • 200g or 7 oz cacao paste or your favourite chocolate
    • 50g or ¼ cup cacao powder, optional

Instructions

for the sweet + spiced mincemeat

  1. Wrap the whole spices up in a piece of cheesecloth and tie a knot in the top. This will save you fishing them out later when you want to use the mix.
  2. Combine first set of ingredients in a pot and bring to a boil for 1 minute, then reduce to a simmer.
  3. Simmer 5 minutes, remove from the heat and allow to come to room temp. The point of this is to cook out the alcohol and allow the spices to open up in the liquid.
  4. Add all other remaining ingredients to the brandy and stir to combine.
  5. Marinate the fruit for at least 24 hours in the fridge and up to 3 days. Remove the spice parcel before using in the recipe below

for the mincemeat truffles

  1. It’s important that the water is warm/hot and the chocolate is shaved before you start this recipe.
  2. The liquid being hot and the chocolate being shaved will mean that the mixture melts very quickly and can properly emulsify in the blender.
  3. Combine all ingredients in a high speed blender and process, starting on low-medium and then increase to full power until all ingredients are smooth and creamy.
  4. Once the chocolate is fully melted and the mix is silky smooth, add the mincemeat and pulse to combine. We want to keep some texture from the fruits.
  5. Pour the contents into a large bowl so the ganache can set quickly. If the bowl is tall and narrow, it will take longer for the mix to set. Create as much surface area as possible for faster setting.
  6. Leave the mix uncovered at room temp until it’s completely cooled. Wrap with plastic wrap and place in the fridge for a few hours to set completely.
  7. Once set, roll the mix into small balls. You can wear gloves to avoid them melting too much as you roll.
  8. Place them back in the fridge whilst you prepare the chocolate for enrobing.
  9. Check out the video above or here for step by step enrobing instructions.
  10. Once truffles are enrobed and set, you can roll them in the cacao powder.
  11. Store in an airtight container in the fridge for up to 1 week.

Notes

Believe it or not, this is my very first time making mincemeat. It’s not an American thing, at least not back when I lived there, but it’s a key ingredient in England around the holidays. If you’d have asked me a few years back if I liked mincemeat related desserts, my exact answer would have been, “Nah, it’s too fruity!”, but nowadays I’m digging it. I guess England corrupted my soul. There are worse things in life, am I right? (Yes, I am.) This truffle recipe can act as a base for any truffle you feel like making, it doesn’t need to have the mincemeat, but it’s so Christmas-ey with it! The mincemeat is dense and deep in flavour, but the chocolate mellows it out enough to bring balance on the palate in every bite. Check out more of Amy’s recipes here and learn more about raw chocolate here. Hungry for more? Check out more of Amy’s work here and check out her workshops!

September 11, 2016

COCONUT TARTLET WITH CLEMENTINE SORBET AND LAVENDER SYRUP

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  • Prep Time: 35 min
  • Cook Time: 10
  • Total Time: 45 minutes
  • Yield: 16-20 1x
Scale

Ingredients

Coconut Tartlet

  • ½ cup macadamia nuts, raw
  • 2 cups dried coconut, shredded
  • 2 tablespoons fresh lemon zest
  • ½ teaspoons sea salt
  • ¼ cup agave
  • Clementine Sorbet (recipe follows)
  • ¼ cup lavender syrup, for garnish (recipe follows)
  • Sprinkling of fresh lavender flowers for garnish

Clementine Sorbet

Serves: makes 3 cups sorbet
Prep time: 10 minutes
Cook time: freeze 6 hours to overnight
Shelf Life: will keep for months frozen

  • 1 cup coconut meat or ¾ cups soaked cashews
  • 1 cup clementine juice
  • 3 whole Clementines, peeled
  • ¼ c agave syrup
  • Pinch of sea salt
  • ½ t fresh nutmeg shavings

Lavender Syrup

  • ¼ cup dried lavender flowers
  • 3 cups water
  • 1/2 cup agave

Instructions

For the Coconut Tartlet:

  1. In a food processor, process the macadamia nuts until finely ground to a meal, pour into mixing bowl and set aside.
  2. In separate batch, place the shredded coconut, lemon zest, and salt and begin to pulse while pouring in agave slowly until mixture forms a ball and begins to bind and is fully blended.
  3. Add coconut sweet mixture to the macadamia meal. Mix thoroughly, and be sure that you can form a ball. This is the consistency you are looking for, it also should not be too wet, if it is you may have blended it too much and may need to add more coconut, If it is too dry and you did not blend enough you may need to blend a bit more or add a touch more agave.
  4. Line a 3-inch tartlet shell with plastic wrap. Press 2+ tablespoons coconut crust mixture into each, press firmly around the sides and flutes if using fluted molds. Use palm to press firm.
  5. Pop out of mold, and place on tray. Chill in freezer for about 10 minutes to firm up before serving.
  6. To serve: Please 3 tart shells on each plate, using a 1 ounce scoop, scoop Clementine sorbet on each (see recipe below).
  7. Garnish on top of the sorbet with nice long strands of citrus zest. Finish the plate with lavender syrup (see recipe below) and sprinkled fresh lavender flowers and/or Clementine segments.

For the Clementine Sorbet:

  1. In high-speed blender, blend all ingredients until smooth.
  2. There are two ways to proceed to make the sorbet. Either chefy style, or quick and easy.
  3. For the chefy style, pour in your choice of sorbet maker, (Paco Jet being my personal favorite), and follow manufacturers instruction.
  4. Or make it quick and easy-style by lining a square container with plastic wrap, pour in blended mixture and continue to freeze overnight. Pop frozen block out the following day, slice in strips and put through a gear juicer using the solid plate for a delicious sorbet!

For the Lavender Syrup:

  1. Steep lavender flowers in 3 cups of water hot water, for about 15 minutes. Strain flowers and discard, adding the liquid to a pot you will be using to reduce.
  2. On medium heat, mix in the agave to the lavender tea and continue to simmer for about 15 minutes, or until it is reduced by half.
  3. Chill the broth before serving. If you would like more of a syrup, reduce until the mixture coats a spoon, about ¾ reduced, chill and drizzle.

 

August 14, 2016

ADULT RATED PB&JJ

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  • Yield: 2 sandwiches 1x
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Ingredients

INGREDIENTS

  • 2 T plant-based butter, room temp
  • 4 pieces of whole-grain bread. We used Dave’s Killer Bread
  • 1/4 C peanut butter, smooth like soft jazz
  • 1/4 C Marion berry jam or your favorite, preferably homemade
  • 2 T Jem, Cinnamon Red Maca, fancy almond drizzle (Best nut butters on the planet)
  • 34 stalks or 68 leaves fresh mint: some for shredding in the sandwich, some for garnish

Instructions

  • On one side of each slice of bread, spread a small amount of butter on the side that will be the outside crust of the sandwich.

  • To assemble the sandwiches, spread peanut butter on one slice. Spread fresh berry jam on the other slice, drizzle a little Jem Cinnamon Red mach onto each, add some shredded mint leaves and close ’em up by keeping the filling in the middle. Honestly it’s hard for me to write this recipe without laughing a little cause I’m writing this recipe.

  • Heat up a cast iron or skillet to medium heat. Add a small dollop of butter to the pan. When melted and beginning to bubble, place the sandwich, butter side down (each outside bread part should be lathered with butter). Let sit for 1 minute and press down lightly with a spatula. After about a minute flip and repeat on the other side. Repeat as often as needed until golden brown toasty results.

  • Remove from heat, let sit a minute before slicing. Best if served slightly warm. Garnish with fresh mint and berries.

Notes

Grilled Organic Peanut Butter, Strawberry Rhubarb Jam with Mint and Salt – yum!