Lentil & Barley Bowls with Grilled Chicken - Untested

https://www.lentils.org/foodservice/foodservice-recipes/asian-inspired-lentil-rice-bowl/

180 g Du Puy green lentils

150 g Pearled barley

900 g Water, for cooking

20 g Dried shiitake mushrooms

350 g Hot water, for soaking shiitake

180 g Carrots, julienned

150 g Daikon or young white turnip, julienned

150 g Cooked chickpeas

20 g Sesame oil

25 g Sesame seeds

10 g Fresh ginger, finely grated

10–12 g Dried dulse, crumbled

330 g Chicken breast

30 g Tamari

40 g Apple cider

15 g Maple syrup

20 g Apple cider vinegar

40 g Tahini

30–50 g Water, for tahini sauce

1. Soak the shiitake.
2. Put the dried shiitake in 350 g hot water and soak for 20–30 minutes. Lift them out, slice roughly, and reserve the soaking liquid. Strain it if necessary.
3. Cook the lentils and barley.
4. Rinse the lentils and barley. Put them in a pot with the 900 g water and the reserved shiitake soaking liquid. Bring to a boil, then reduce to a gentle simmer. Cook for about 30–35 minutes, until the lentils and barley are tender but not mushy. Drain any excess liquid.
5. Season the grains and lentils.
6. Stir together 40 g apple cider, 15 g maple syrup and 10 g apple cider vinegar. While the lentil-barley mixture is still warm, fold this through. Don't make it wet; we're looking for a lightly sweet, gently acidic seasoning.
7. Cook the vegetables.
8. Heat 20 g sesame oil in a large frying pan over medium-high heat. Add the carrots, daikon/turnip, sliced shiitake, chickpeas, ginger and sesame seeds. Stir-fry for about 4–5 minutes, until everything is hot but the vegetables still have some bite.
9. Make the tahini sauce.
10. Whisk together 40 g tahini, 30 g tamari, 10 g apple cider vinegar and 30–50 g water, adding the water gradually until you have a sauce that drizzles easily. Add a little more tamari or vinegar to taste.
11. Grill the chicken.
12. Cut the chicken into chunks and thread onto 6 skewers. Grill or barbecue until cooked through and nicely browned. Let rest briefly before serving.
13. Assemble.
14. Divide the warm lentil-barley mixture between 6 bowls. Add the vegetables and chickpeas. Sprinkle each bowl with some of the crumbled dulse and serve with a chicken skewer. Drizzle with the tahini sauce.

Roasted Plum Tahini Brownies - Untested

Makes: 16 brownies (8" × 8" pan)

175 g Italian prune plums (about 5–6 medium plums), pitted and quartered

1 tsp maple syrup

½ tsp cinnamon

Pinch of salt

(600 g chocolate-tahini mixture)

196 g Raw tahini

120g honey + 120g maple syrup (to replace 162 g Brown rice syrup + 76 g Maple syrup)

43 g Unsweetened cocoa powder

89 g Unsweetened shredded coconut

13 g (about 1½ Tbsp) Flax seeds

12 g (about 1 Tbsp) Chia seeds

6.5 g (about 1½ tsp) Vanilla extract

1.6 g (about ¼ tsp) salt

3 eggs

60 g melted butter

70 g flour

1 tsp baking powder

50 g toasted walnuts or hazelnuts, roughly chopped (optional)

Flaky salt for finishing (optional)

To roast the plums, preheat the oven to 400°F (200°C).

Line a small baking tray with parchment.

Toss the plums with the maple syrup, cinnamon, and pinch of salt.

Arrange them cut-side up in a single layer.

Roast for 12–15 minutes until the juices are bubbling, the edges have begun to caramelize, the plums are soft but still hold their shape. Do not over-roast. You want soft wedges, not plum jam.

Let them cool completely.

Reduce the oven temperature to 350°F (175°C).

Butter and line an 8-inch square pan with parchment.

Warm the chocolate tahini mixture gently over very low heat for 2–3 minutes, stirring constantly, just until smooth and fragrant.

4. Whisk together the eggs and melted butter.

5. Stir the egg mixture into the tahini mixture until smooth.

6. Fold in the flour and baking powder until no dry flour remains.

7. Fold in the toasted nuts, if using.

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## 3. Add the plums

1. Spread about **two-thirds** of the brownie batter into the prepared pan.

2. Arrange the roasted plum pieces evenly over the batter.

3. Spoon the remaining batter over the plums and gently spread it to cover them.

4. Sprinkle a tiny pinch of flaky salt over the surface if desired.

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## 4. Bake

Bake for **30–35 minutes** until:

* the top looks set and slightly crackled,

* the edges are firm,

* a skewer inserted near the centre comes out with **moist crumbs**, not wet batter.

Do not overbake.

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## 5. Cool

Allow the brownies to cool in the pan for **20–30 minutes** before lifting them out.

They become fudgier as they cool.

### Notes

* **Plums:** Italian prune plums are ideal because they hold their shape and have enough acidity to balance the tahini and maple syrup.

* **Roasting first:** Roasting concentrates the plum flavour and evaporates excess moisture so the brownies stay fudgy instead of soggy.

* **Storage:** Keeps 4–5 days in the refrigerator and freezes beautifully.

THE BASE

196 g Raw tahini

162 g Brown rice syrup

76 g Maple syrup

43 g Unsweetened cocoa powder

89 g Unsweetened shredded coconut

13 g (about 1½ Tbsp) Flax seeds

12 g (about 1 Tbsp) Chia seeds

6.5 g (about 1½ tsp) Vanilla extract

1.6 g (about ¼ tsp) Fine salt

Stir together the tahini, brown rice syrup, maple syrup, vanilla, and salt until smooth.

Mix together the cocoa powder, coconut, flax, and chia.

Fold the dry ingredients into the tahini mixture until a uniform scoopable dough forms.

Refrigerator Chocolate Halva Squares (No Bake) - Testing

1 - This was very successful, but it's quite sticky when it comes up to room temperature. It does not stick to parchment paper, but for a more pleasant presentation, what could I do? Perhaps a dusting of fine coconut on the plate I set them out on? I wonder also about the lack of dried fruit, and if something like small and discreet currants?

Makes one 8" square pan or on loaf pan

(600 g mixture)

196 g Raw tahini

162 g Brown rice syrup

76 g Maple syrup

43 g Unsweetened cocoa powder

89 g Unsweetened shredded coconut

13 g (about 1½ Tbsp) Flax seeds

12 g (about 1 Tbsp) Chia seeds

6.5 g (about 1½ tsp) Vanilla extract

1.6 g (about ¼ tsp) Fine salt

The Rest

40 g toasted sesame seeds

60 g chopped pistachios or walnuts

Pinch flaky salt

1. Toast nuts and sesame and set aside.
2. Stir together the tahini, brown rice syrup, maple syrup, vanilla, and salt until smooth.
3. Mix together the cocoa powder, coconut, flax, and chia.
4. Fold the dry ingredients into the tahini mixture until a uniform scoopable dough forms.
5. Once the nuts and sesame have cooled, stir into mixture.
6. Press firmly into parchment-lined loaf pan.
7. Chill overnight.
8. Slice into bars.
9. These freeze beautifully.

Chocolate Tahini Cookies - Testing

Makes about 20 cookies

1 - They are good, but they need more sweet to make it more like a brownie, which I think would be good. If actually using the honey and maple syrup, that might be enough.

(600 g chocolate-tahini mixture)

196 g Raw tahini

120g honey + 120g maple syrup (to replace 162 g Brown rice syrup + 76 g Maple syrup)

43 g Unsweetened cocoa powder

89 g Unsweetened shredded coconut

13 g (about 1½ Tbsp) Flax seeds

12 g (about 1 Tbsp) Chia seeds

6.5 g (about 1½ tsp) Vanilla extract

1.6 g (about ¼ tsp) Fine salt

The rest

1 egg

110 g flour

1 tsp baking soda

½ tsp baking powder

40 g chopped dark chocolate (optional)

30 g toasted sesame seeds (optional but delicious)

1. Heat oven to 350°F.
2. Stir together the tahini, brown rice syrup, maple syrup, vanilla, and salt until smooth.
3. Mix egg into the tahini mixture.
4. Mix together the cocoa powder, coconut, flax, and chia.
5. Fold the dry ingredients into the tahini mixture until a uniform scoopable dough forms.
6. Stir together flour, baking soda, baking powder.
7. Fold dry ingredients into wet.
8. Scoop 40–45 g balls onto a tray. Do not flatten.
9. Sprinkle with sesame.
10. Bake 11–13 minutes.

Texture:

Soft centres.

Crisp edges.

Almost like a cross between a peanut butter cookie and a brownie.

Deep Chocolate Tahini Brownies - Untested

Makes one 8-inch square pan (16 brownies)

(600 g chocolate-tahini mixture)

196 g Raw tahini

120g honey + 120g maple syrup (to replace 162 g Brown rice syrup + 76 g Maple syrup)

43 g Unsweetened cocoa powder

89 g Unsweetened shredded coconut

13 g (about 1½ Tbsp) Flax seeds

12 g (about 1 Tbsp) Chia seeds

6.5 g (about 1½ tsp) Vanilla extract

1.6 g (about ¼ tsp) salt

The rest

3 eggs

60 g melted butter (or olive oil if you prefer)

70 g flour

1 tsp baking powder

50 g chopped walnuts or toasted hazelnuts (optional but highly recommended)

1 tsp espresso powder (optional; deepens chocolate without tasting of coffee)

1. Heat oven to 350°F (175°C).
2. Butter and line an 8-inch square pan.
3. Beat together the tahini, brown rice syrup, maple syrup, vanilla, and salt until smooth.
4. Mix together the cocoa powder, coconut, flax, and chia.
5. Fold the dry ingredients into the tahini mixture until uniform.
6. Whisk eggs and melted butter (or olive oil) together.
7. Stir into the tahini mixture until smooth.
8. Fold in the flour and baking powder just until combined.
9. Fold in the nuts.
10. Bake 28–35 minutes.

What to look for:

Crackly surface.

Centre still slightly fudgy.

Toothpick should come out with moist crumbs, not liquid batter.