FOOD OF THRONES

Greetings, Thrones fans! Pull up a medieval-style bench at the feasting table and join us for the virtual festivities. Here you’ll find vibrant recipes based on GoT-related themes, infused with whimsy and sprinkled with magic rather than recreations of dishes featured in GRRM’s books or HBO’s show, partly because those of us who prefer to eat a plant-centric diet would struggle with pigeon pie and horse meat jerky, and partly because it allows for greater freedom of creativity and interpretation!

If you’d like to join this year’s FoT celebration, it will run throughout the GoT season. Your recipe /recipe remake links and images hashtagged #FoodofThrones2017 on social media will be featured here and via my Instagram account, if you so wish.

And if you’d like to contribute to a charitable cause in exchange for access to the entire pool recipes and FoT party participation, it would be greatly appreciated too. Please take a second to tell us via the poll below who you’d like to show your support for, then pop by their official site to make a positive contribution to the cause.

 

PLEASE CONSIDER CONTRIBUTING TO THE FOLLOWING CAUSES

 

FOOD OF THRONES 2016

Watch the video to see the full range of submissions and their creators (credited at the end of the video). For reference, the weekly themes from last year’s Food of Thrones party, were:

Week 1:Lannister
Week 2:Magic
Week 3:Redemption
Week 4: Creatures of Ice & Fire
Week 5:Houses & House Words
Week 6:Landscapes of Ice & Fire
Week 7: Triumphs & Tragedies
Week 8:Episode Titles

*If you included a full recipe (not just a list of ingredients) with your submission/s last year and don’t see it in the list below, feel free to drop me a line. Include your image, a link to the original post and the recipe in an email and send it to missmarzipan.com@gmail.com with the subject line Food of Thrones. I’ll try to include it. Please bear in mind that I have only ever featured veggie recipes on this blog.

FOOD OF THRONES 2017

The weekly themes from this year’s Food of Thrones party will be released week by week, so stay tuned if you want to join in the creative celebration.

Season Premiere: For the fallen
Creators (left to right, top to bottom)

Sugar-free Red Wedding Cake. By redladybird.wellness

Fallen leaf and citrus bouquet for Shireen Baratheon. By healthyeating_jo

Week 1: The north remembers
Creators (left to right, top to bottom)

Week 2: Reunion
Creators (left to right, top to bottom)

Week 3: Vision & Prophecy

By @alltheworldisgreen

By @alltheworldisgreen

Week 4: Houses of Westeros
Creators (left to right, top to bottom)

Week 5: The List
Week 6: Alliance

FREE PRINTABLE DOWNLOADS

Lannister lion sigil: click on this link to download a traceable template.

Winterfell chocolate bar wrapperdownload a free printable chocolate bar wrapper here.

 

FOOD OF THRONES NEWS
Updates from the Food of Thrones world

NEW GAME OF THRONES BEER CREATION FROM BREWERY OMMEGANG & HBO

Doug Campbell, Brewery Ommegang’s President, is quoted on the brewery blog as saying, “In this next season, we celebrate the long-awaited arrival of winter with a beer fit for consumption north of The Wall. Winter is Here is a fortifying and delicious double white, brewed with sea salt and white pepper, sure to keep you warm in winter, no matter how long it lasts.”

Bend the Knee Golden Ale will still be available throughout Season 7, but beer and GoT lovers will rejoice in Brewery Ommegang and HBO Global Licensing’s brand new collaborative ale effort, Winter is Here. Sporting the Night King’s fearsome visage, the bottle contains 8.3% AVB Belgian-style double white ale, and can be purchased paired alongside the previously released favourite Fire and Blood Red Ale (in a collectible gift pack complete with a commemorative glass, perfect for the Thrones fan who already has all the merch). The suggested retail price is $11.99 for the individual bottles and $23.99 for the gift pack, both of which will be on shelves in late October, 2017 according to Ommegang.

Image: ommegang.com

HOT PIE OPENS A BAKERY IN LONDON

News from the kitchen of everyone’s favourite Westerosi baker (you do not count, Arya)… or rather from the bakery of Ben Hawkey, the actor better known as bread-obsessed Hot Pie in Game of Thrones. Ben’s newly opened bakery in London, called You Know Nothing, Jon Dough, serves dire wolf bread. It’s certain Ben has a sense of humour about the venture. Either that or he’s been following Food of Thrones for the past two years and has fallen in love with our use of show-referencing puns 😉 . The bread isn’t only novel, it actually looks and sounds delicious. Cornbread with a hint of orange? Yes, please, Hot Pie… erm, I mean, Ben.

 

SAM MAY HAVE CURED GREYSCALE, BUT JOYOSITY FINDS A WAY
TO TURN IT INTO DESSERT!

Joy Huang of Joyosity and The Cooking of Joy, has done the unthinkable. Inspired by the scene of Sam curing Jorah of greyscale (which I literally couldn’t bear to watch), she created Greyscale Cream puffs; crusty and cracked on the outside, gooey in the middle.

If you thought it was impossible for something to be grotesque and delicious at the same time, you were wrong! Get Joy’s recipe here.

 

MARC OF LE DOUX COLLAGE REVEALS THAT THE NIGHT KING
IS ACTUALLY A BIG OL’ SWEETIE!

Cake designer extraordinaire, Marc Suárez of Le Doux Collage, is specialized in creating artistic edible sculptures. His Night King Cake is one of his latest creations.
Apparently his creation was not without suffering (we’re talking burned fingers and knife injuries), but this 60cm high cake that saw Marc utilise rice krispies and modelling chocolate to sculpt the face, fondant to create the armour and isomalt to add ice detailing, was certainly worth the effort! See the making of it here.

HAZEL ZAKARIYA CREATES FANTASY SMOOTHIE BOWL ART WITH A GAME OF THRONES SPIN

Smoothie bowl art whizz, Hazel Zakariya, creates intricate illustrations out of food grade liquid ingredients. From the Night King to a frosty night sky, she has created her own magical impressions of the world of ice and fire.

FOOD OF THRONES RECIPE COLLECTION

“HEAR ME RAW” LANNISTER PIE

By Marisa Marzipan

MissMarzipan_Lannister_sigil_chocolate_tart

To make my “Lannister Lion sigil” (pictured below), make a half portion of my Turmeric Fudge (next recipe) and flatten it out on a baking paper-lined tray to approximately 3mm in thickness. After popping the tray in the freezer for a couple of minutes to harden, use the template attached here, transferred onto baking paper, as a guide to cut around (using a sharp, small knife).

Top your raw cakes or pies with this sigil and surround it with a wreath of dried pomegranate to invoke the spirit of Kings Landing at your Thrones fest!

TURMERIC FUDGE

By Marisa Marzipan

MissMarzipan_turmeric_fudge1

 

INGREDIENTS
120 ml unsalted almond butter or tahini
4 tbsp rice malt/maple syrup
4 tbsp melted coconut oil
1/2 teaspoon ground turmeric
2 tsp vanilla extract
400 ml ground quinoa oats

INSTRUCTIONS

  1. Line a small baking pan with baking paper.
  2. If you want to keep your fudge technically “raw”, make sure all your ingredients are at room temperature and stir them in a mixing bowl to combine (you could also use a food processor). Otherwise you can gently warm the wet ingredients in a medium pan over low heat to bring them together before adding the quinoa oats and turmeric, stirring well to combine.
  3. Pop the fudge mixture into the lined baking tray. Use a spatula or the back of a large spoon to flatten the mixture. Try to create a smooth surface & even thickness.
  4. It shouldn’t take long for the fudge to firm when chilled. To do it quickly, place it in the freezer for 5-10 minutes. Remove fudge from tray, cut as you like into squares, bars or candy-sized pieces.

 

*Use tahini or other seed butter in the case of nut issues. It’s delicious too, I promise!

REDEMPTION ICED MOCHA MYLKSHAKES

By Marisa Marzipan

 

MissMarzipan_iced_mocha_mylkshakes

 

INGREDIENTS FOR MYLKSHAKE

300 ml plant mylk of choice (I used cashew)
200 ml cold coffee (I used decaf)
1/2 tsp organic vanilla powder
1-2 tsp organic maca powder (optional)
1 tbsp chocolate protein powder (optional)
Half a chopped chocolate protein bar of choice
Approx. 250 ml ice cubes
+ 3 tbsp chocolate sauce (see below)

INGREDIENTS FOR CHOCOLATE SAUCE

3 tbsp coconut oil
3 tbsp raw cacao powder
3 tbsp rice malt syrup**

FOR SERVING

Half a chopped chocolate protein bar of choice
Edible flower sprinkles (I used add:taste)
+ remaining chocolate sauce

DIRECTIONS

  1. Make the chocolate sauce by simply combining all sauce ingredients in a small pan and heating through while stirring over a low heat. Remove from heat and allow to cool slightly (it will thicken a little as it cools).
  2. Pour mylk of choice into a blender. Add the other mylkshake ingredients plus 3 tablespoons of the chocolate sauce (reserving the rest for serving). Blitz the mix until well combined and smooth.
  3. Drizzle chocolate sauce around the inside of two large glasses then pour mylkshake mix into both.
  4. Top each drink with chopped chocolate protein bar of choice and edible flower sprinkles.

MissMarzipan_iced_mocha_mylkshakes2

** For another vegan option, use maple syrup. To make it Paleo, you could also use honey instead of rice malt syrup.

BLOOD ORANGE AND BLACKCURRANT GRANITA

the “You know nothing, Jon Snow Cone”.
By Marisa Marzipan

INGREDIENTS
500 ml blood orange and black currant juice (or make your own using 35 ml blackcurrant puree, 150 ml blood orange juice + 315 ml apple juice)
Cranberry powder

DIRECTIONS

  1. Pour juice into a large metal pan.
  2. Freeze for around 3-4 hours then break it up using a fork.
  3. Continue freezing the granita for a further 2 hours.
  4. Spoon the granita into dessert glasses (I served mine in cups passed down to my hubby from his Swedish grandmother). Garnish with a dusting of cranberry powder and serve immediately.

CHOC MINT MATCHA CRUNCH BARS

a tribute to Winterfell.
By Marisa Marzipan

missmarzipan_winterfell_chocolate_mint_bar

INGREDIENTS
100 ml unsalted almond butter
4 tbsp rice malt/maple syrup
4 tbsp melted coconut oil
1 tsp matcha powder such as Matcha Maiden
10 drops mint flavoured liquid stevia OR 1/4 tsp mint extract
325 ml quinoa oats (or plain oats)
75 ml crunchy quinoa/bran flakes (or other crisp flake-style cereal)
1-2 tsp cacao powder
40 g dark mint chocolate or plain dark chocolate

TO DECORATE (optional)
Melted dark chocolate of choice
Cacao nibs
Matcha white chocolate

INSTRUCTIONS

  1. Line a small baking pan with baking paper.
  2. Blitz quinoa oats/oats in a food processor to make a coarse flour.
  3. Add remaining ingredients except for the chocolate and blitz until well combined (a shiny dough should start to form).
  4. Roughly chop/break up the chocolate and pulse blitz in with the rest of the mix to break it up and incorporate.
  5. Pop the mixture into the lined baking tray. Use a spatula or the back of a large spoon to flatten the mixture. Try to create a smooth surface & even thickness.
  6. It shouldn’t take long for the fudge to firm when chilled. To do it quickly, place it in the freezer for 5-10 minutes. Remove slab from tray, cut as you like into squares, bars or candy-sized pieces.
  7. Eat as is or drizzle with dark chocolate and sprinkle with toppings of choice (such as chopped matcha white chocolate, mint chips and cacao nibs).
  8. If wrapping, cover bars with foil first, then secure your cut out printable wrapper with tape or glue.

missmarzipan_winterfell_chocolate_mint_bar2


PURPLE WEDDING OMBRE CHIA PUDDING

A beautiful homage to the not-so-beautiful Purple Wedding of Game of Thrones.
By Emma, The Artful Foodie.

DSC_0246

INGREDIENTS

2 tbsp chia seeds
2 tbsp gluten-free oats
250 ml oat milk/milk of choice
125 ml of yogurt of choice
125 ml of coconut cream
1/2 tsp vanilla bean paste
1 tbsp rice malt or maple syrup

BOTTOM LAYER
A handful of blueberries
1 tbsp acai powder

MIDDLE LAYER
1 tbsp raspberry powder  (or 125 ml of crushed raspberries)
1 tsp beetroot powder (optional)

TOP LAYER
1 tsp Forever Beautiful powder by Your Superfoods (optional)

TO DECORATE
Berries of choice plus edible flowers such as violas

DIRECTIONS

  1. Firstly, pop a can of coconut milk in the fridge upside-down over night. The next day open from the top and drain away the liquid. Scoop out the thick coconut cream that should remain and whip, add a little vanilla bean paste as you go. Set aside. (Add a little sweetener to taste if you wish)
  2. Add chia and oats into a bowl and add the milk, whisk briskly for a minute and then stir continuously until it starts to thicken (this prevents clumping) then allow to sit overnight or at least an hour in the fridge.
  3. Take it out and add the sweetener and yogurt (add yogurt a little at a time to prevent it becoming too liquid) and then separate equally into 3 smaller bowls.
  4. Add the acai and blueberries to the first bowl and mix well, mashing the berries as you go, then add to the bottom of your jar.
  5. Add the raspberries or powders to the second bowl and mix well, pour over the first layer.
  6. Then add the powder to the last bowl and add to the jar.
  7. Top with the coconut cream, berries and flowers (optional)… Enjoy!

MHYSA’S RUIN COCKTAIL

Inspired by the dark magic of The Warlocks and Pyatt Pree’s
failed attempt to imprison the Mother of Dragons in the House of the Undying.

By Apple Fall Tree.

INGREDIENTS
70 ml gin (aka Mother’s Ruin)
70 ml tonic
70 ml Fresh Orange juice
2 tbsp muddled fresh blackberries
A  generous squeeze of lime
Pinch of acai berry powder
Tiny pinch of pink Himalayan salt

DIRECTIONS

  1. Shake vigorously until well combined.
  2. Wet the rim of the serving glass with an extra squeeze of lime juice and roll in a mixture of acai berry powder and crushed Himalayan pink salt.

CASTLE BLACK OLIVE TAPENADE

By Alison / Food by Mars

INGREDIENTS
1 cup pitted Kalamata olives
2 tbsp capers
1 garlic clove, minced
2 tbsp extra virgin olive oil

DIRECTIONS

Mix all ingredients in a food processor until a paste is formed and serve!

 

THRONES THAI STYLE FRIED RICE

By Edgar Raw

INGREDIENTS

1 cup of sprouted brown rice and quinoa
1 cup of chopped Joi choi
2 cup of chopped cabbage
1 yellow bell pepper
1 red bell pepper
1 cup of diced carrots
Half an onion
3 garlic cloves
A generous thumb of ginger
2 tbsp of lemon juice
½ a cup of basil
1-2 Thai chilies
4 tbsp of soy sauce (or any soy sauce alternative)
1 tbsp of maple syrup
¼ of a cup of water
1-2 tbsp of coconut oil
A dash of black pepper
1 tsp of coriander

Top with tomatoes, zesty sprouts, lemon, avocado, nasturtium flower, and GoRaw sprouted watermelon seeds.

DIRECTIONS

  1. Before you start cutting your veggies start boiling 1 cup of rice/quinoa with 2 cups of water for 25 minutes.
  2. Then in a pan cook onions with coconut oil for 5 minutes.
  3. Then add your Thai chilies, garlic ginger and soy sauce.
  4. Add your carrots, seasonings, and liquids then sauté for another 5 minutes.
  5. After another 5 minutes add your basil, joi choi and cabbage and saute for another 5-8 minutes.
  6. Then turn of the heat and add your bell peppers and let it cool down.
  7. Then your rice/quinoa will be ready and pour it through a strainer and dispel the excess water.
  8. Now add your rice/quinoa to the sauté and mix thoroughly. At the end just add your toppings and a dash of black pepper. Enjoy.

FIERY DRAGON EGGS

Baked Avocado Eggs with Chilli Salsa.
B
y Erin of Dreaming of Almonds

Serves 4

INGREDIENTS

2 large, ripe avocados
4 small free-range eggs
2 cups cooked quinoa*
2 cups sweet potato mash/puree, warmed**
1 long red chilli, finely sliced (optional if you don’t like the heat – or if you prefer more, go for a couple of smaller, hotter chillies)
1 red onion, finely diced
2 tbsp finely chopped coriander stems, plus 1/4 cup coriander leaves, chopped
1 Lebanese cucumber, finely diced
8-10 cherry tomatoes, quartered
1 red or yellow capsicum, finely diced
1 tbsp extra virgin olive oil
Juice of 1 lime (alternatively use 1/2 a lemon, or 1 tsp of apple cider vinegar)

DIRECTIONS

  1. Preheat oven to 220 degrees celsius, and line a small baking dish with baking paper. I also filled the bottom of the dish with uncooked rice (the same rice I keep re-using as a pastry baking weight), to help stabilise the avocados.
  2. Halve the avocados and remove the seeds. You may need to scoop a little of the avocado out to make the seed ‘hole’ bigger – save this to add to the salsa. Place the avocado halves in the baking dish.
  3. Break an egg into a small cup, and carefully tip into an avocado half. Repeat with the remaining eggs and avocado halves. Season with salt and pepper, and bake for 15 minutes.
  4. Meanwhile, combine the chilli, red onion, coriander, cucumber, cherry tomatoes and capsicum in a bowl. Add any reserved avocado if you have it. Add the olive oil and lime juice and stir to combine.
  5. Distribute the sweet potato puree between serving plates, and scatter the quinoa over the top. Top with a baked avocado half, and serve with the chilli salsa. Add a dash of Tabasco if you like.

PASTE OF WEIRWOOD SEEDS

By My Vital Ingredients

INGREDIENTS
1 tbsp of hemp seeds (hearts)
1 and half tbsp of coconut milk
1 tsp of honey
Pinch of cinnamon
Pinch of pepper

DIRECTIONS

  1. Mix and grid all of the above ingredients in a manual grinder.
  2. Add shredded radish on top.
  3. Serve chilled.

TYRION’S SPELT & CHERRY BARS

By Fran / The Golden Hour

INGREDIENTS
For the base

100 g rolled spelt flakes
75 g rolled oats
30 g almonds
3 tablespoons coconut oil
2 tablespoons agave nectar
2 dates
1 flax egg
For the jam
1 cup cherries
1 tablespoon lemon juice
1 tablespoon agave nectar
2 tablespoons chia seeds

DIRECTIONS

  1. Mix all the ingredients together in a food processor and transfer 2/3 of it in a small baking pan with parchment paper and bake for 10 minutes (or until golden brown) at 180°C.
  2. In the meantime, cook the cherries in a sauce pan for 25 minutes until they become soft.
  3. Mash them with a fork (or with a mixer if you don’t like the pieces).
  4. Turn down the heat and add the lemon, the agave and the chia seeds.
  5. Let chill for 5 minutes until thick and then spread some on the base.
  6. Sprinkle the rest of the crumble on top and bake for another 10 to 15 minutes.

SANSA’S TRIUMPH COCONUT YOGURT BOWL

By Marie, 8thandlake

INGREDIENTS 
1 portion coconut yogurt
Popped quinoa
Maple syrup to taste

DIRECTIONS
Add coconut yogurt to a serving bowl, sprinkle with popped quinoa and drizzle with maple syrup. Serve and enjoy!

THRONES SUPER SANDWICH

By Fiona Sheppard, Raw Crush

INGREDIENTS
For cashew spread

125 ml cashews
2 tbsp olive oil
2 tbsp lemon juice
salt and pepper

Toppings
Avocado
Jalapenos
Baby kale
Black beans
Snow pea sprouts
Kumato tomatoes
Red cabbage
Purple carrot
Alfalfa

DIRECTIONS

  1. Blitz spread ingredients until smooth.
  2. Spread on bread of choice. Top with remaining ingredients one at a time (in layers).

THRONES SUNDAY PANCAKE STACK

By Ashley, Nourish Me Mum

 

INGREDIENTS
For cherry compote

250 ml of chopped cherries
1 tablespoon of coconut sugar
½ teaspoon of vanilla extract

DIRECTIONS

In a small pan, combine chopped cherries with coconut sugar and vanilla extract and cook on a low heat for 10-15 minutes stirring occasionally until the cherries cook down, release liquid and become sticky and delicious.

INGREDIENTS
For pancakes

3/4 cup mashed banana (approximately 2 medium bananas)
1/2 cup egg whites or 3 free range eggs* lightly whisked
1/2 cup buckwheat flour **
1/2 teaspoon baking soda
1/8 teaspoon of sea salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon flax seeds
1 tablespoon chia seeds

Optional: 1 tablespoon of liquid sweetener of choice such as maple syrup, rice malt or agave.

Coconut oil for pan

DIRECTIONS

  1. In a small bowl mash banana. In a large bowl combine buckwheat, baking soda, salt and cinnamon.
  2. Add egg whites or whisked eggs* to buckwheat mixture.
  3. Fold through banana and sweetener if using. Add flax and chia.
  4. Let sit for 5 minutes and allow batter to thicken.
  5. Heat a large frying pan on a low-medium heat, add coconut oil to grease pan. Using a 1/4 cup measuring cup or scoop of choice pour pancakes of desired size. Typically I fit four in a pan. (I like to make small ones for the kids).
  6. Cook until bubbles form on top. Flip and cook for a further minute.
  7. Transfer to a plate as you cook, four in the pan at a time.
  8. Serve with compote.

 

 

NOTE: * If you use whole eggs, add 2 tablespoons of almond, soy or milk of choice at the end of the recipe steps and mix well to loosen batter. 

** You can replace buckwheat flour with the same quantity of protein powder of choice for high protein pancakes.

DRAGONFRUIT BANANA SMOOTHIE BOWL

By Sheena, foodelight16

INGREDIENTS

1 frozen banana
1/2 dragonfruit
Toppings

1 kiwi
Desiccated coconut
Quinoa puffs
Slices of banana
Chia seeds

DIRECTIONS

Blitz smoothie ingredients until smooth. Pour into a serving bowl and top with remaining ingredients.

THRONES DONUT SANDWICH

By Nathalie Sader

INGREDIENTS

1 1/2 cups of arrowroot flour
1/3 cup of coconut flour – 2 tsp cream of tartar
1 tsp baking soda
1/4 tsp cinnamon powder
1/3 cup coconut milk
1 tsp apple cider vinegar
1/2 cup mashed banana
1/4 cup melted coconut oil
2 tbsp coconut butter
1 tbsp melted coconut oil
5 tbsp maple syrup

DIRECTIONS

  1. Mix dry ingredients with a hand whisker and set aside.
  2. Add apple cider vinegar to the milk to make kind of buttermilk.
  3. Meanwhile Mix all the other wet ing together on a very low heat until it is all melted. Add the buttermilk mixture and turn off heat.
  4. Pour the wet ing over the dry ones and mix with an electrical hand mixer until well incorporated.
  5. Refrigerate for 30 mins.
  6. Heat enough coconut oil in a deep non stick skillet.
  7. Take the dough out of the fridge and divide into 6 to 8 balls. Roll each ball with your hands to form a log, then stick the extremities together and use your fingers to shape it like a donut.
  8. Fry in the oil on medium heat until golden brown, repeat in the other side.
  9. Place cooked donut on a plate covered with paper towel. Repeat process for remaining donuts.

 

INGREDIENTS
To make the glaze

1 1/2 cup of coconut milk
2 tbsp if coconut butter
15 to 20 drops of liquid stevia
2 tbsp of arrowroot powder diluted in 2 tbsp of cold water

DIRECTIONS

  1. Pour the milk in a saucepan, bring to a boil and let simmer on low heat for 30 minutes to become more concentrated.
  2. Add the arrowroot with water mixture and stir, you will see the mixture thickening in about a minute. When it thickens, turn off the heat, add stevia and mix.
  3. Let cool completely before you ice your donuts.

 

TO MAKE SANDWICH

Slice through centre of donut width ways, fill with mashed raspberry mixed with a bit of maple syrup and chocolate protein bar pieces, sandwich with the top and enjoy.

DOTHRAKI BERRY POT PIE

A sweet treat for not-so-sweet Dothraki bad boy, Khal Drogo by Caiti Stevens, plantfuelledchaos

Prep time: 10 minutes | Cooking time: 30 minutes | Serves: 3

INGREDIENTS
2 cups frozen raspberries
1 cup frozen blueberries
2 tsp lemon juice
1 tsp cinnamon
1 tsp nutmeg
1 tsp ground cloves
3 tsp butter melted
3 tsp rice malt syrup
1 sheet puff pastry

OPTIONAL

Coconut sugar

DIRECTIONS

  1. Pre-heat a fan forced oven to 170 degrees celsius, then mix together all of the ingredients except the puff pastry in a large mixing bowl, stirring well to ensure the spices cover all the berries.
  2. Pour the mixture into small ramekins (ensure they are oven-proof) and set aside.
  3. Cut a horse crest shape out of the puff pastry and place it atop a round pastry shape. Cover the berry mixture with the pastry lid and brush a little extra rice malt syrup over to brown it in the oven. If using coconut sugar, sprinkle a little over the top of the lid.
  4. Cook for 30 minutes, or until puff pastry if turning golden and the berry mixture is bubbling.
  5. Serve hot with your choice of ice-cream (or nicecream).

RED WEDDING TARTS

Before it turned nasty, it was sweet… like these beautiful tarts by Nici, mari.linni

 

Makes: 4 medium-sized tarts | Prep time: 35 minutes (+ time for soaking of the cashews & 6 hours chilling time)
INGREDIENTS
For the cake base
100 g almonds
2 tbsp pecans (about 9 pecans)
5 tbsp coconut chips
2 tbsp cocoa powder
2 tbsp maple syrup
1 tbsp maca powder
2 tbsp coconut oil
For the filling
140 g cashews
50 ml maple syrup
160 ml plant milk
1 tsp bourbon vanilla
1 tbsp lemon juice
2 tbsp coconut oil
3 tbsp cocoa powder
3 tbsp desiccated coconut
For the decoration
3 handfuls of raspberries
1 handful of cocoa nibs
DIRECTIONS
  1. Soak the cashews overnight in water.
  2. For the cake base, roast the almonds, the coconut chips and the pecans in a pan without oil at medium heat until the coconut chips get a little brown (about 5-10 min).
  3. Put the nuts in the mixer and blitz.
  4. Heat 2 tablespoons coconut oil until it gets liquid. Add it to the nuts in the mixer and mix it together with maple syrup, maca powder and cocoa powder
  5. Line the tins with plastic wrap and fill every of them with 3-4 tbsp of the cake base mixture. Press it slightly by means of a tablespoon.
  6. For the filling, blend the cashews in a mixer ( without the soaking water), add the milk and mix again until there aren’t any clots left.
  7. Heat 2 tablespoons coconut oil until liquified and add it together with the maple syrup, lemon juice, bourbon vanilla, cocoa powder and desiccated coconut to the cashews in the mixer. Blend the cashew cream until you get a creamy mixture.
  8. Pour the filling evenly in the cake tins, smooth it down and cover the tins with plastic wrap.
  9. Place in the fridge for at least 6 hours (or overnight). Serve it with the raspberries, a few cocoa nibs and some chocolate sauce. Enjoy!

 

JON SNOW BLISS BALLS

Hard at it watching The Wall (or watching GoT 😛 ) ? These treats by Lara Delilah, vanillacrunnch, are the perfect way to keep your energy levels boosted.

BLISS BALL INGREDIENTS
1 1/2 cup desiccated coconut
1/4 cup coconut flour
1/4 cup coconut milk
3 tbsp agave syrup
Juice and zest of one large lemon
1 tsp maca
1 tsp vanilla extract
A pinch of fine sea salt

COATING
Cacao butter
More desiccated coconut

DIRECTIONS

  1. Blitz bliss ball ingredients in a food processor/blender.
  2. Roll into balls.
  3. Refrigerate to firm before coating in melted cacao butter and rolling in coconut.

DARK BERRIES TART

Darkness falls over the World of Ice and Fire, but beauty can still be found.

By Meeranutriliciously.

INGREDIENTS

200 grams blueberries
200 grams pitted cherries
200 grams blackberries
1 tablespoon agar agar
4 tablespoons thick coconut milk
1 tablespoon maple syrup
1 teaspoon vanilla extract
For the crust
100 grams gluten free quick cooking oats
100 grams almonds
50 grams walnuts
1 teaspoon vanilla extract
4-6 plump dates pitted & chopped
3 tablespoons coconut or flaxseed oil

TO MAKE THE CRUST
In a dry pan lightly toast the oat flakes. Set aside.
Toast nuts till you get a nutty aroma and a bit of color. Set aside to cool.
Add to a blender and process until you get a coarse mass.
Add the chopped dates, coconut oil, vanilla & salt. Pulse until you get a sticky mass.
Drop mass into lightly greased 8-9 inch springform pan. Press down with back of a flat spoon or spatula till the mix is uniform and comes up the rim about 1-11/2 inch.
Place cake base in refrigerator.

TO MAKE THE FILLING
Place berries in blender. Purée till very smooth.
Add coconut milk, vanilla to fruit purée and season to taste. Add maple syrup and lime juice. Pour about half the purée in a sauce pan and stir in agar-agar. Use a wire whisk, stir continuously and bring berry purée to a boil.
Pour the warm purée into cool purée and mix till blended.

TO ASSEMBLE TART
Pour it into the chilled tart and spread to create a smooth surface. Place tart in refrigerator for 1-2 hours. Serve garnished with remaining berries.

 

OAT TARTS

with vegan white chocolate and berries 

By Anita, Dddaydreamer

INGREDIENTS FOR BASE
3 tbsp of oats
5 dates
A pinch of salt

FILLING
Vegan white chocolate

TOPPINGS
Fresh berries

DIRECTIONS

  1. Blitz base ingredients in a blender/food processor.
  2. Divide dough between tart molds and press down to form shells. Place in fridge to set for 30 minutes.
  3. Meanwhile, melt the vegan chocolate. Spread over tart shells and top with fresh berries before chilling in the fridge for a further 30 minutes.
  4. Enjoy!

JAVA PLUM, BANANA & CHIA POPSICLES

The Purple Wedding has nothing on these purple pops.

By Reethika Singh, cupcakeree.

INGREDIENTS
1/4 cup Greek yogurt
20 jamun (Java plums), deseeded
2 ripe, frozen bananas
1 tbsp honey (more if you prefer it sweeter)
1 tsp vanilla
1 tsp lime juice
1 tbsp chia seeds

DIRECTIONS

  1. Blitz in a high-powered blender  until smooth (scrape down the sides a few times to ensure even blending).
  2. Pour into popsicle molds and freeze.
  3. Enjoy.

 

COCONUT CHIA BLUEBERRY PUDDING

A magic-infused breakfast awaits.

By Bianca, fitness_bianca.

INGREDIENTS
400 ml coconut milk (or other)
4 tbsp chia seeds
Agave syrup (or other sweetener to taste)
A pinch of vanilla powder
BLUEBERRY LAYER
Blueberry powder
A bit water if needed
TOPPPING
Blueberries

DIRECTIONS

  1. Combine chia seeds, milk, syrup and vanilla in a jar and give it a good whisk.
  2. Place it covered in the fridge for 3 hours at least (or overnight).
  3. Stir blueberry powder in one half of the chia pudding.
  4. Finally, layer chia pudding in jars and top with fresh berries.
  5. Enjoy!

GLUTEN-FREE CHAI SPICED PLUM GALETTE

Hot Pie is adding this delicious open-faced pie to the Inn at the Crossroads menu shortly.
But in the meantime, why not make it for yourself at home?

By Natasha, tashasartisanfoods.

Servings : 6-8 

CRUST INGREDIENTS
200 g buckwheat flour
100 g butter (chilled and cut into small cubes) or coconut oil (chilled and solid)
1.5 tsp chai masala
2 tbsp sugar
4-5 tbsp iced cold water

FILLING INGREDIENTS
10-12 plums, sliced thinly
2-3 tbsp sugar
1 tsp chai masala

DIRECTIONS

  1. Combine the flour, sugar and chai masala in a large bowl. Rub the chilled butter in the mixture, using your fingertips. When it resembles coarse breadcrumbs, add iced cold water, 1 Tbsp at a time, just enough to bind the dough. It can be a bit a scraggy at this point, but don’t worry, it will come together. Using the palm of your hand, push the dough away from you 4-5 times until its smooth.
  2. Roll into a ball and flatten it into a disk. Wrap in cling wrap and refrigerate until ready to use. This should rest for at least an hour.
  3. When you’re ready to bake, line a baking tray with parchment paper or silpat. Preheat the oven to 180C.
    TO MAKE FILLING
  4. Toss the plum slices with the sugar and chai masala.
  5. Unwrap the dough and flour your work surface well. Roll the dough out carefully into a rough 8″ round. Don’t worry if it breaks or you don’t have a perfect circle.
  6. Arrange the plum slices on top and fold the edges of the dough over the fruit to partially cover them.
  7. Bake at 180 C for 30-35 minutes until the pastry is light golden brown and the fruits are bubbly and the juices ooze out.
  8. Let it rest for at least 15 mins. Serve warm or at room temperature.

 

BLUE ICE CHOCOLATE-DIPPED STRAWBERRIES

Would you rather have an army of white walkers at your doorstep or these frosty beauties? The choice is easy. Get dipping!

By Fiona Sheppard, rawcrush.

Servings: 6-8

INGREDIENTS
18 strawberries
150 g non-dairy white chocolate buttons
1 tbsp melted coconut oil
30 butterfly pea tea flowers
1 cup water
Blue coloured sugar
White cake decorations
Silver spray

DIRECTIONS

  1. Place butterfly pea tea and water in a pot and reduce to approximately 1/4 cup of liquid. Remove the flowers and reduce by half again. Set liquid aside to cool.
  2. Wash and pat dry the strawberries. Trim the cap of the strawberry if it happens to be quite large and place on a tray lined with baking paper.
  3. Melt chocolate buttons in your preferred way.
  4. When melted add 5 drops of your butterfly tea liquid to the coconut oil, combine, then add to chocolate. Stir through thoroughly.
  5. Take a strawberry by its cap and dip the chocolate. Allow the excess to drip away and place on the tray.
  6. Repeat process 5 times to give the chocolate a chance to semi set, then decorate with white cake decorations and dipping the strawberries in blue sugar. Check the label of these products to ensure ingredients are vegan (there are websites that will explain the numbers some manufacturers use).
  7. Repeat the dipping and decorating process until all strawberries are decorated.
  8. Spray with edible silver spray (check the thickeners used are vegan) and transfer to your favourite plate.
  9. Enjoy.

 

RASPBERRY & MINT WHITE ICED TEA

Getting vengeance on your enemies is thirsty work!
Cool yourself off with this beautiful concoction.

By Odile, odilejp.

INGREDIENTS
3 tbsp of white tea infused in one litre of freshly boiled water
1 cup of fresh raspberries
2-3 tbsp maple syrup
2-3 sprigs of fresh mint
Juice of one lime

DIRECTIONS

  1. Mix everything, refrigerate at least one hour and serve over ice cubes. Et voilà!

WHITE WALKER BOWL

We all know the white walkers inspire terror.
But did you know they also inspire smoothie bowls?

By Sarah, sculpted_pilates.

INGREDIENTS

1 banana
1/2 cup of boiled cauliflower
A handful of boiled cashews
2 tbsp coyo
1/2 cup of almond milk

DIRECTIONS

  1. Blitz all ingredients in a high powered blender.
  2. Make swirls using activated charcoal and blue spirulina.

 

MACA CRANBERRY BLISS BALLS

Fuelling up for a long dragon ride?
These delicious bliss balls are just the energy-boosting ticket!

By Silv, minimuncherbali.

 

INGREDIENTS
100 g raw cashews
100 g raw almonds
1/4 cup desiccated coconut (plus a little extra for rolling)
2 tbsp coconut cream
1-2 tbsp rice malt syrup or sweetener of choice
1/4 cup dried cranberries
3 tbsp Maca powder

DIRECTIONS

  1. Place all ingredients into a food processor and blend until well combined.
  2. Roll into balls and then coat in desiccated coconut.
  3. Enjoy!