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Emanuela's Peanut Butter 

May 25, 2023 by Rob Dinsey in Recipes

Ingredients

Peanuts  - quantity is up to you: big batch if you want to have it available for a long time, small batch if you're worried you would it eat all at once!

Optional: pinch of salt, rapeseed oil

All ingredients available at Get Loose

Method

If your peanuts have the skin still on roast in the oven at 180C for about 10 minutes. Check  after 5 minutes to ensure they're not burning.

Take the tray out and cool. Whilst they're still hot (but not burning!) rub them with your fingers, the skin should come off easily.

Put the peanuts in a food processor and blend until you reach your preferred consistency. Stop and stir often so that all bits are incorporated and you can keep an eye on how smooth it is.

Using a food processor makes the process easier and quicker but a simple hand blender works too, especially if you prefer your peanut butter on the crunchy side! Just make sure your blender doesn't overheat and stop to stir often. If you're making a big batch and using a blender, it may be better to break it down into smaller batches so that the blender can work better.

Check the taste and add a pinch of salt or a little bit of oil if you prefer a saltier taste and a more oily consistency!

Homemade peanut butter doesn't need to stay in the fridge, however, it may be better to keep it refrigerated if you've made a big batch or your kitchen temperature becomes very hot.

May 25, 2023 /Rob Dinsey
nut butter, snack, lunch
Recipes

Coconut muffins (mini)

May 18, 2023 by Rob Dinsey in Recipes

Makes 12-15 muffins 

Ingredients

  • 2 tbsp chia seeds mixed with 3 tbsp water (rest for 15 mins) *

  • 200ml coconut milk (or other milk) *

  • 150g plain flour *

  • 200g unrefined sugar *

  • 1/2 tsp baking powder *

  • 50g desiccated coconut *

  • 50g ground almonds *

  • 50g coconut oil *

    *Items available at Get Loose

Method

  • Preheat oven to 180 degrees.

  • Whisk chia mixture and milk in a bowl.

  • Put flour, sugar, baking powder, dessicated coconut and almonds in a bowl and make a well in the centre. 

  • Gradually mix in the chia & milk then the coconut oil until you obtain a smooth paste. 

  • Pour into greased a mini muffin tray or mini muffin cases and bake for 40 mins.

May 18, 2023 /Rob Dinsey
Vegan, snack, picnic, afternoon tea
Recipes

Emanuela's Sweet or Savoury Scones

May 11, 2023 by Rob Dinsey in Recipes

Basic Scone Ingredients

  • 300g/2 cups flour (any type) *

  • 3 teaspoons baking powder *

  • pinch salt *

  • 1 egg *

  • 90-100ml milk *

  • 3 tablespoons rapeseed/olive oil or butter (If butter is used then it must be rubbed into the dry ingredients) *

    *Items available at Get Loose

Method

  1. Place the dry ingredients in a bowl and mix with a fork. IF USING BUTTER, rub the butter into the dry mixture until it resembles coarse crumbs.

  2. Beat the egg (reserve a little for glaze) and add the milk in a separate bowl or glass. IF USING OIL, add here and mix well.

  3. Mix the milk mixture into the dry ingredients until they are just blended together.

  4. Transfer the mixture onto a dry, floured surface and knead until it just holds together. It will feel quite wet, but don't over mix

  5. Cut scones with a floured cutter or glass, place on a baking sheet and glaze with remaining egg mixture.

  6. Bake in oven 200C for 10 -12 minutes or until golden brown. Baking times may vary greatly so check your scones halfway

  7. Serve hot with your favourite topping (check out our spread options; jam, marmalade, nut butters and chocolate spread). 

Variations

Fruit Scones: Add 30g caster sugar and 30g dried fruit to the dry ingredients. Fruit scones are traditionally made with sultanas but feel free to get creative here and try our full range of dried fruit - apricots, figs, sour cherries, even mangos!

Cheese Scones: Add 3⁄4 cup grated cheese to the dry ingredients and then proceed as above. Any hard cheese can be used successfully (somerset cheddar / Wyfe of Bath). Add a half a cup of herbs if desired. Sprinkle the top of the glazed scone with paprika before baking for an extra kick. 

May 11, 2023 /Rob Dinsey
afternoon tea, snack, cake, vegetarian
Recipes

Oumeira's Chocolate Nut cookies

May 11, 2023 by Rob Dinsey in Recipes

Makes about 20

Ingredients

  • 200g plain flour *

  • 5 tbsp coconut oil, melted *

  • 50g nuts - almonds or hazelnuts - roasted and chopped coarsely *

  • 50g chocolate buttons, chopped coarsely *

  • 1 tsp (5 g) baking powder *

  • 100g unrefined sugar *

  • Optional : add 2 tbsp aquafaba (chickpea tin water) to sugar and oil mix *

    *ingredients from Get Loose

Method

  • Preheat oven to 180°C and line baking tray with silicone mat or parchment paper.

  • Whisk sugar and coconut oil together.

  • Mix in other ingredients and shape into 1 tbsp sized dough balls.

  • Flatten lightly before placing on baking tray.

  • Cook for 20 minutes or until golden brown.

May 11, 2023 /Rob Dinsey
vegan, snack, afternoon tea, cookies, biscuits
Recipes

Levantine Muhammara dip

May 04, 2023 by Rob Dinsey in Recipes

Ingredients

  • 1 jar (190g) grilled peppers *

  • 1 tsp cumin seeds*

  • 125g roasted almonds or walnuts (roast while making something else for 8-10 mins)*

  • 3 tbsp olive oil (or use oil from the pepper jar)*

  • 1/4 tsp paprika*

  • Pinch of salt *

  • 1 tbsp lemon juice*

    *Ingredients available at Get Loose

Method

  • Blend all ingredients to a paste.

  • Add 1-2 tbsp water for a thinner texture. 

  • Enjoy with carrot sticks, bread or crackers.

May 04, 2023 /Rob Dinsey
vegan, dip, snack, picnic
Recipes

Crackers (Plastic Free)

April 27, 2023 by Rob Dinsey in Recipes

Ingredients

  • 175g flour *

  • 1/4 tsp salt *

  • 1/4 tsp pepper * 

  • 1/2 tsp dried oregano *

  • 3 tbsp pumpkin seeds, chopped *

  • 3 tbsp capers or pitted olives, chopped *

  • 2 tbsp olive or rapeseed oil *

  • 1/4 cup water

    *Items available at Get Loose

Method

  • Mix dry ingredients together.

  • Add oil and water, mix and knead dough for a few minutes. 

  • Roll out the dough between 2 sheets of baking paper.

  • Cut into shapes and bake on paper lined tray at 180 degrees C for about 15 mins.

  • Keep in an airtight container once cooled.

April 27, 2023 /Rob Dinsey
plastic free, vegan, plant based, snack, healthy snacking
Recipes

Soya Nut Snack

March 23, 2023 by Rob Dinsey in Recipes

Soya beans make a great snack!

  • Just soak the desired amount of beans in water for 8-12 hours.

  • Drain

  • Coat in olive oil, salt and paprika (or other seasonings)

  • Roast at 180 (fan) for 25-40 mins until desired level of crunch is achieved.

Great way to fill up the oven while other things are being cooked.

Can be eaten warm, or stored in an air tight container when cool.

Currently soya beans have 40% off (March 2023) as they are being discontinued. Grab them while we have them left!!

March 23, 2023 /Rob Dinsey
vegan, snack, healthy snack
Recipes