Annie van Halteren | Contributors - Nourish plant-based living

Annie van Halteren

Anna van Halteren from Nutsntings in straw hat
Annie is the food blogger, photographer, and chef behind Nutsntings. A lifelong interest in health and nutrition led her to a plant-based diet and the belief that nutritious food influences our happiness and mental health. She now inspires others to feel it for themselves with her tantalising recipes.

Articles by Annie van Halteren

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Recipe

Healthier mars bars

Lusciously decadent but guilt free, these divine bars are definitive proof that there’s a healthier, plant-based version of anything you fancy....

- Annie van Halteren
View ›
Recipe

Chocolate cheesecake

The ultimate velvety chocolate cheesecake experience, vegan style. Top with deluxe chocolate decorations of your choice to suit the occasion.

- Annie van Halteren
View ›
Recipe

Maple apple loaf

This cinnamon-scented apple loaf uses almond meal and a flax egg to create a beautiful moist sponge, which contrasts perfectly with the sliced...

- Annie van Halteren
View ›
Recipe

Tomato galette with almond pesto

Sophisticated and enticing, these savoury galettes are packed with Mediterranean flavours, including a divine almond-based pesto. They make a...

- Annie van Halteren
View ›
Recipe

Creamy macadamia spaghetti

Sometimes life calls for a plate of spaghetti in a classic creamy sauce. This deluxe, dairy-free version made on a silky macadamia base has you...

- Annie van Halteren

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Healthier mars bars

Annie van Halteren

Lusciously decadent but guilt free, these divine bars are definitive proof that there’s a healthier, plant-based version of anything you fancy. Gluten-free and refined-sugar-free too, these beauties are guaranteed to fly off the plate!

dessertsnack
biscuits and bars

Ingredients

Makes 9–12 bars

NOUGAT

caramel

choc coating

Method

  1. Soak the cashews overnight or in hot water for 1 hour. Line a square cake tin with baking paper.
  2. Place all the nougat ingredients into a high-speed blender or food processor and blend for a few minutes or until very smooth and creamy.
  3. Transfer the nougat into the lined tin and press down evenly using the bottom of a glass or your hands. Place in the freezer to set for 30–45 minutes.
  4. Meanwhile, prepare the caramel by placing the Medjool dates in a blender. Blitz for a few seconds until roughly chopped, then add the remaining ingredients and blend until smooth.
  5. Remove the nougat from the freezer and top evenly with the caramel. Place back into the freezer for at least another 4 hours or until fully set.
  6. Meanwhile, melt the dark chocolate by using the double boiler method.
  7. Slice the nougat into 9–12 bars. Gently coat each one by dipping into the melted dark chocolate. Sprinkle with a little sea salt, if using, and set in the fridge. Then enjoy!
Anna van Halteren from Nutsntings in straw hat
Annie van Halteren

Annie is the food blogger, photographer, and chef behind Nutsntings.

This recipe was originally published in Nourish plant-based living, Issue 70 • View magazine

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Chocolate cheesecake

Annie van Halteren

The ultimate velvety chocolate cheesecake experience, vegan style. Top with deluxe chocolate decorations of your choice to suit the occasion.

dessertsnack
entertaininggluten-free optionkid-friendly

Ingredients

Makes 1 cake

BASE

FILLING

TO DECORATE

Method

  1. To make the base, process the biscuits and salt in a food processor until finely crushed. Add the softened butter, cocoa powder, and maple syrup, then process until well combined. Set aside.
  2. To make the filling, add the tofu, coconut cream, cream cheese, soy milk, maple syrup, almond extract, and vanilla to a high-speed blender and blitz until smooth and creamy.
  3. Add the cocoa powder to the blender and blitz until well combined. Add in the melted chocolate and blend again until smooth. Set aside.
  4. Line a round cake tin with baking paper. Transfer the biscuit base into the tin and press it down firmly using a mug or glass.
  5. Pour the chocolate filling on top of the base and smooth it out with a spoon. Place in the fridge to set for 5–6 hours or overnight for the best results.
  6. Once set, decorate with chocolate eggs, chocolate-coated almonds, and pieces of chocolate to your liking.
Anna van Halteren from Nutsntings in straw hat
Annie van Halteren

Annie is the food blogger, photographer, and chef behind Nutsntings.

Enjoying our inspiring stories? Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

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Maple apple loaf

Annie van Halteren

This cinnamon-scented apple loaf uses almond meal and a flax egg to create a beautiful moist sponge, which contrasts perfectly with the sliced apple and walnut topping. Serving it with a drizzle of the coconut yoghurt and monkfruit icing is optional, but recommended.

dessertsnack
bakinggluten-free optionoil free

Ingredients

Makes 1 loaf

ICING (optional)

Method

  1. Preheat the oven to 180°C. Grease a loaf tin and line with baking paper.
  2. Sift the almond meal and gluten-free flour into a large bowl, then whisk in the cinnamon, spice mix, baking powder, and bicarb soda.
  3. Make a flax egg by combining the flaxseed and water, then set aside to thicken for a few minutes.
  4. In a separate bowl, whisk together the almond milk, vanilla extract, coconut sugar, maple syrup, apple puree, and flax egg until well combined.
  5. Make a well in the centre of the dry ingredients and add the wet ingredients. Fold with a spatula until just combined. Finally, fold in the cubed apple pieces.
  6. Tip the batter into the prepared tin and level it out. Top with sliced apple and walnut pieces.
  7. Bake in the oven for 1 hour or until golden-brown on top.
  8. Prepare an optional sugar-free icing by combining the monk fruit powder and coconut yoghurt. Mix until smooth then drizzle over slices when serving.
Anna van Halteren from Nutsntings in straw hat
Annie van Halteren

Annie is the food blogger, photographer, and chef behind Nutsntings.

This article is an edited extract from Nourish: plant-based living, Issue 70 • View magazine

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Tomato galette with almond pesto

Annie van Halteren

Sophisticated and enticing, these savoury galettes are packed with Mediterranean flavours, including a divine almond-based pesto. They make a stunning canape or side dish for any special occasion.

side dishsnack
entertaining

Ingredients

MAKES: 5

Pastry

Pesto

Wash

Method

  1. First, make the pastry. In a large bowl, combine the flour, sugar, and salt. Next, add in the olive oil and butter and combine with a wooden spoon. Then, continue to mix with your hands, breaking apart any large lumps.
  2. Slowly add in the ice-cold water, stirring until the dough comes together. You may need to use less water depending on the flour that is used. Add it slowly and add more flour if the dough is too sticky.
  3. On a floured surface, knead the dough for 5–8 min. When soft, wrap in cling wrap and leave to rest for 30 minutes at room temperature.
  4. To make the pesto, place all the pesto ingredients into a high-speed blender and blend until smooth. It’s fine if small almond chunks remain. Set aside.
  5. Preheat the oven to 200°C and line a tray with baking paper.
  6. Unwrap the dough and cut it into 5 equal pieces. On a floured surface, roll out each piece with a rolling pin to form rounds that are 3–5mm thick.
  7. Add 1–1½ tbsp of pesto to the centre of each round and spread out evenly, leaving about 2cm around the edge. Next, arrange tomato slices on top of the pesto. Then carefully fold the edges over the filling towards the centre to make a crust. Press the edges down slightly with your fingertips, ensuring the crust is closed all the way around.
  8. Prepare the wash by combining the plant milk and maple syrup. Brush the crust of the galettes with the wash.
  9. Bake the galettes for 20–30min, or until they are slightly golden-brown and the tomatoes have softened. When done, crumble vegan feta over each galette, top with fresh basil, and season with salt and pepper.
Anna van Halteren from Nutsntings in straw hat
Annie van Halteren

Annie is the food blogger, photographer, and chef behind Nutsntings.

This recipe was originally published in Nourish plant-based living, Issue 66 • View magazine

Enjoying our inspiring stories? Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

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Creamy macadamia spaghetti

Annie van Halteren

Sometimes life calls for a plate of spaghetti in a classic creamy sauce. This deluxe, dairy-free version made on a silky macadamia base has you well and truly covered.

dinnerlunch
gluten-free optionpasta
Italian

Ingredients

SERVES: 3-4

To serve

Method

  1. Soak the macadamias in warm water for 1 hour. Then, drain and place in a high-speed blender along with the stock, water, lemon juice, nutritional yeast, 1 garlic glove, maple syrup, salt, and pepper. Blend on high until smooth and creamy. This may take a few minutes. Taste and adjust flavours if needed. Add more nutritional yeast for a cheesier flavour or more lemon for tanginess. Set aside.
  2. In a large frying pan, heat the olive oil and cook the onion until translucent. Mince the remaining garlic clove, add to the pan, and cook for another 30 seconds.
  3. Add the macadamia sauce to the pan and two sprigs of thyme (whole). Cook over low-medium heat for 5–7 minutes, stirring continuously. Once sauce has thickened, stir through the sun-dried tomatoes. When done, remove the thyme sprigs.
  4. Serve the creamy macadamia sauce over cooked spaghetti (or your favourite pasta) topped with vegan parmesan, fresh thyme leaves, and chargrilled slices of lemon for a fancy touch.

TIP: Nutritional yeast is an inert form of yeast that adds a delicious ‘umami’ flavour to savoury cooking. It is readily available in supermarkets and healthfood shops.

Anna van Halteren from Nutsntings in straw hat
Annie van Halteren

Annie is the food blogger, photographer, and chef behind Nutsntings.

This recipe was originally published in Nourish plant-based living, Issue 66 • View magazine

Enjoying our inspiring stories? Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

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YOUR INPUT