Recipes · Snacks and starters · Sweet things

Apricot Choc Slab

apricot-choc-slab

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.

Recipe

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.

Breakfast · Recipes · Snacks and starters · Sweet things

Feijoa and Apple Upside Down Cake

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Feijoa and Apple Cake

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.

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Placing the feijoas in the dish.

 

Recipe

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.

Serve with yoghurt and a nice cup of tea.

Recipes · Snacks and starters · Sweet things

Chocolate Brownie Bites

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These brownies pack an energy punch, the use of black beans adds protein and chocolate gives that extra boost to keep you powering up hills or through your yoga class.

Recipe

Makes 20 pieces, prep time 15 min, cook time 15-18 min

1 cup cooked black beans

3 Tbsp maple syrup or honey

1 Tbsp chia seeds

½ tsp vanilla essence

¼ tsp peppermint essence

1 cup gluten free or spelt flour

1 tsp baking powder

1/3 cup cocoa powder

½ cup dark chocolate chips

½ cup chopped walnuts (optional)

¾ cup almond milk

 

Preheat oven to 170C and line a small baking pan.

In a food processor blend the black beans, maple syrup, vanilla and peppermint essence and chia seeds until smooth.

In a large bowl sift together flour, baking powder and cocoa. Mix in chocolate chips and chopped nuts and then stir through black bean mixture and milk until just combined.

Spoon into lined baking dish and bake for 15-20 min until just cooked through. Cool in pan then cut into squares.

Due to its low sugar content, store these bites in an airtight container in the fridge.

 

 

Breakfast · Recipes · Sweet things

Slow Roasted Rhubarb with Fragrant Honey Glaze

Slow roasted Rhubarb

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

Recipe

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

1/2tsp Nutmeg

Honey Glaze

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.

Fresh Rhubarb