I wanted a biscuit that wouldn’t crumble in my pack and that catered to a range of diets. These Afghans should do the trick, though they didn’t even make it into my pack because my other half decided he quite fancied them with a cuppa.
Makes 12 cookies, Prep time 15min, Bake time 12min
1 cup sunflower seeds
½ cup coconut threads
1 cup brown rice flour
½ cup buckwheat flour (if you’re not gluten free, swap rice and buckwheat for 1.5 cups wheat flour)
1 tsp baking powder
¼ cup cocoa powder
1 tsp vanilla essence
½ cup honey or maple syrup
½ cup coconut oil
2-4 tbsp water
3 tbsp melted coconut oil
1 tbsp honey
½ cup cocoa powder
½ cup walnuts
Preheat oven to 180-degrees. In a pan over medium heat, toast sunflower seeds until lightly golden then place in large bowl and mix with the coconut, flours, baking powder and cocoa powder.
In a small pan, melt honey and coconut oil, and remove from heat. Add the vanilla essence then mix wet ingredients into dry. Stir to combine. Dough should form soft balls in hand; if it feels too dry add water a tablespoon at a time.
Roll into tablespoon-sized balls and place on tray, press down lightly with fork. Bake for 10-15min. While baking, mix together icing ingredients and place in fridge to firm up.
Remove cookies from oven and allow to cool before topping with a heaped teaspoon of icing and a walnut half. Store in airtight container for up to a week.
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.
A super quick and nourishing salad that tastes unbelievably yum and it is so good for you. It also keeps well in the fridge and the flavours marinade more with time. This also tastes great wrapped up in Nori or in pita bread.
Beetroot is amazingly good for you, loaded with nutrients and antioxidants, and has been found to lower blood pressure. It is is high in folate just 100 gm provides 75% of the RDA. While carrots may not help you see in the dark they are high in vitamin A and have been found in studies to reduce risk of glaucoma.
We were given some amazing home-pickled nasturtium seeds recently which taste amazing in this salad, I haven’t seen them in stores anywhere but capers or diced gherkins make a good substitute.
Serves 4 sides, prep time 10 min
1 medium beetroot
¼ cup sunflower seeds
¼ cup pumpkin seeds
¼ cup sliced almonds
2 tbsp balsamic vinegar
1 tbsp apple cider vinegar
1 clove crushed garlic
5 dates diced
1 tsp garam masala
1 cup parsley , finely diced
1 Tbsp pickled nasturtium seeds or capers – optional
In a food processor with a grating attachment or using a standard grater, grate the carrot and beetroot. Place in a large serving bowl and sprinkle over garlic, garam masala, balsamic and apple cider vinegar. Toast the seeds and nuts over a medium heat until fragrant, then add to the salad along with the diced date and finely chopped parsley.
Combine well and leave to marinade for at least 30 min before serving.