This is a deliciously dense slab that travels well on adventures and is great with a cup of tea. You can easily substitute the brazil nuts for almonds or macadamias if preferred.
Makes 10 bars, prep time 20 min, cook time 20 min
1 C brazil nuts
1 C crystallised ginger
1.5 C dried apricots
4 Tbsp buckwheat flour (or wholemeal)
½ C dark chocolate
1 Tbsp honey
2 Tbsp coconut oil, melted
Preheat oven to 180C and line a small baking tin. Cover 1 C of the apricots in boiling water and set aside for at least 15 min.
Roughly chop brazil nuts, ginger, last ½ C of apricots and chocolate into large chunks and place in mixing bowl.
Drain soaked apricots and blend in food processor until smooth, add in honey and coconut oil and combine. Mix the apricot paste with the all other ingredients. Stir well, the mixture should hold together well, if not add a little extra flour.
Press mixture firmly into tin and bake for 20mins. Allow to cool then slice into bars and transfer to airtight container.
It’s the time of year where buckets of feijoas and buckets of apples appear at our door, we scratch our heads wondering what to do with them all and then a week later they are all gone. This recipe was created to help fill my other half’s lunch box but it would also be a great dense slice for hiking or biking adventures. If you don’t have feijoas or have no idea what one is then first go out and plant a feijoa tree as soon as you can (they are amazing)and while you are waiting for it to fruit you can use tinned guavas instead.
Makes 1 large cake, prep time 20 min, cook time 45 min
1 ½ C feijoas, peeled and thinly sliced
1 tbsp + ¼ C honey
1 tbsp hot water
¼ tsp + 1 tsp ground ginger
½ C raisins
2 C grated apples
½ C shredded coconut
¼ C olive oil
½ C sunflower seeds
1 ½ C soy milk
1 tsp mixed spice
2 C wholemeal or gluten free flour
2 tsp baking powder
Preheat oven to 180C and line a large cake tin or dish.
In a small bowl mix together first measure of honey, ginger and water, add thinly sliced feijoas and gently mix until feijoas are covered with syrup.
Spread feijoas in a thin layer in the bottom of tin and pour over any leftover syrup.
In a large bowl mix together second measure of honey and ginger along with all other ingredients. Mix until just combined. Pour batter over feijoas and bake for 45 min until golden on top and skewer comes out clean.
Remove from oven and turn out onto baking tray with the feijoas on the top, you may need to gently peel the baking paper off.
Walking into the garden and slicing off stems of rhubarb is always a joy, especially when they end up in this recipe, the redder the stalk the sweeter the taste. Rhubarb is high in fiber and its also packed full of Vitamin K which can fight some types of cancer, Vitamin C and magnesium, potassium and calcium
20 stalks of rhubarb (or as much as you want)
3Tbsp Honey or Maple syrup for the super vegans.
2Tbsp warm water
1 star anise
1 cinnamon quill
1tsp powdered ginger
Preheat oven to 150 Celsius
Wash and cut rhubarb into 5cm lengths.
In a small bowl mix together honey and water, add spices.
In a deep baking dish place rhubarb and pour over honey mixture. Cover and bake for 45mins- 1hour until rhubarb is soft and falling apart. Remove from oven.
You may wish to stir in extra sweetener at this stage depending on your taste.
This recipe can be made and stored in fridge for up to a week. Spoon over yogurt or ice cream or bake into a delectable crumble or pie.