Winter has very much left the building, but our slow cooker isn't budging from is prized position on the kitchen bench, and is still churning out hearty comfort food. Today I'm sharing two recipes: slow cooked mandarin spiced lamb & Almond joy balls.
Slow Cooked Mandarin Spiced Lamb Cutlets
8 Lamb cutlets
1 Sweet Potato
1 Large mandarin
2 Teaspoons keens curry powder
2 Teaspoons mixed herbs
Olive Oil Spray
1. Peel & chop Sweet potato into thick slices & lay them along the base of the slow cooker. Season with mixed herbs, chilli flakes and rock salt (to taste).
2. Peel mandrin, chop in half and remove all pips. Roughly squeeze juice of mandarin over the sweet potato and place pulps in cooker.
3, Spray cutlet withs olive oil and rub curry powder over the top. Lay lamb cutlets onto of bed of sweet potato. Set slow cooker to high and allow to cook for approx. 1.5 hours (or until sweet potato is soft).
Raw Almond Joy Bites
This recipe can be found on theleancleaneatingmachine.com
1 cup raw almonds (whole)
12 pitted dates
½ cup unsweetened shredded coconut + 1 cup to roll finished bites in
1 tsp. pure vanilla extract
1.5 Tbsp. Molasses syrup
¼ cup organic baking cocoa powder
¼ cup organic virgin coconut oil
2-3 Tbsp. molasses syrup
1. Add all of the ingredients for the bites to a food processor.
2. Process until ingredients form a sticky dough (some pieces of almond will be visible, which is okay, so don’t over process).
3. Lay out a piece of parchment paper to set your finished bites on, and fill a shallow dish with 1 cup of the shredded coconut to roll the bites in.
4. When finished processing, roll the dough with your hands into 1.5 inch balls and place into the shallow dish of coconut, rolling to evenly coat. Place finished bite on the parchment parchment paper.
5. In a microwave safe dish, melt ¼ cup of coconut oil until it is in liquid form.
6. Add in ¼ cup baking cocoa, and 2-3 Tbsp. of molasses. Whisk to thoroughly combine.
7. Place chocolate mixture into a piping bag, or use a ziplock bag, cutting a very small slit in the bottom corner to create a piping bag.
8. Pipe the chocolate mixture in a zig-zag pattern over the top of each bite, then place bites in the fridge to allow chocolate to harden.
9. Store finished bites in refrigerator until ready to serve.