![]() Put coconut oil onto your hands and rub all over the outside of each spud.Add (about 1tsp) small salt pile to the baking tray for each spud.Wash and dry your potato (pat dry with paper towel).Preheat your oven to 220 degrees Celsius.TIP: If you’re baking more than one potato, make sure they are all approximately the same size, so they cook at the same time. Toppings to suit your taste (see below).1 potato per person (medium or large – depending on who you are feeding!).And, what’s more, it can be eaten the whole year-round. The trick is to only take one out of the oven at a time, so you end up with an outside that is crunchy and a soft, creamy inside that you can then top with whatever you desire. If you nail this recipe, I am sure you will continue to include it in your family favourites! It is super yummy, filled with plant-based nutrients and deliciously good for you!įollow the instructions to ensure your spuds don’t get soft. Add more water as you need to reach your desired consistencyīAKED SPUD recipe – from the home of Gary Dowse, Plant-based (& Juice) Chef for Kuvings Australia.Select vacuum blend or auto blend button.Place the lid on the jug and the noise-reduction cover on.Step 2: Blend all together in your Kuvings Vacuum Blender Put all of your ingredients into your blender and just add a little bit of water to start with, adding more as you go. ![]() Step 1: Gather your ingredients and place them into the blender as follows: Ingredients – Option 2 (from Anthony Williams ‘Life Changing Foods’book)īlended with Kuvings SV500 Vacuum Blender And, if you make it too thin, adjust this by blending some more cashews into the mix. This cream gets thicker after refrigeration so you can always thin it out by adding some filtered water. *to get your desired consistency, just add 1/4 of the water to start and add more as you need. It is creamy, tangy and you can adjust it easily to make it thick or thin. We use it for so many different dishes, it’s easy to make and deliciously satisfying. Tip the water out and use the cashews as per the recipe.
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