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.
This is the ultimate indulgence, delicious figs packed with good fats and energy. The only downside is that they are so moreish it’s hard to stop eating them.
Makes 10, prep time 15min10 dried figs (soft eating variety)
1/3 C almond butter
¼ C dark chocolate
¼ C coconut threads
Using a small sharp knife make slits in the sides of the figs and push a teaspoon into them to open up a space inside. Melt chocolate in a small bowl and set aside.
Stuff the figs with about a ½-1 tsp of the almond butter then dip the opened part of the fig in the melted chocolate. Sprinkle the chocolate with coconut threads and place on a lined tray. Repeat until all the figs are done. Transfer to freezer for
A crunchy savoury snack that is perfect for lunches, hiking or movie marathons.
Prep time 10 min, cook time 10-15 min, makes 2 cups
1/2 tsp chilli flakes
¼ tsp ground turmeric
½ tsp garam masala
¼ tsp garlic powder (or small clove minced)
2 tsp tamari or soy sauce
½ tsp honey
½ tsp apple cider vinegar
1 ½ Tbsp tahini
1 C cashew nuts
½ C sunflower seeds
½ C pumpkin seeds
Preheat oven to 160C and line a tray with baking paper.
Place nuts and seeds in a food processor and pulse a few times until slightly broken up.
In a medium sized bowl mix all other ingredients to form a thick paste. Add nuts and seeds and mix well so paste coats them evenly (you may need to add a little water if it’s too thick).
Place 1 teaspoon sized clusters of the mixture (it should hold together lightly) onto the tray. Bake for 10-15 minutes until clusters are crunchy golden and dry all the way through. You can also just evenly spread the mixture onto the tray and then bake if you prefer.
Allow to cool fully before storing in an airtight container.
A delicious spread that tastes great by the spoonful especially during a good day in the hills. Try a dollop on top of breakfast, spread on crackers or slices of fruit.
Makes ¾ cup, prep time 10 min,
¾ Cup cashews
½ cup desiccated coconut
2 tsp cocoa powder
2 tsp rice syrup or honey
2 tsp coconut or sunflower oil
Preheat oven to 180C and roast cashews for 3 minutes until lightly toasted and golden. While still warm place in food processor or high powered blender along with all other ingredients. Blend until smooth, this make take some time depending on your processor. Stop regularly to scrape down the sides of bowl with spatula, you can add a little extra oil if needed.
Transfer into jar ready to take on any adventures.
An easy to make savoury cracker that can be eaten on its own or topped with your favourite spreads. These will keep well and are full of flavour.
Makes 10-12 squares, prep time 10 min, cook time 15-20 min.
1 cup sunflower seeds
2 Tbsp chia seeds
3 cloves garlic, crushed
1 tsp soy sauce
1 tsp smoked paprika
1 tsp turmeric
½ tsp rock salt
1-4 Tbsp water
Preheat oven to 160C.
In a food processor grind sunflower and chia seeds until they resemble course grainy flour. Add crushed garlic, soy sauce, paprika, turmeric and salt and pulse to mix through. Slowly add water 1 tablespoon at a time (you may not need all of it) until mixture just starts to form a ball.
Rollout mixture between two sheets of baking paper until its about ½ cm thick. Remove top sheet of paper and slide bottom sheet with mixture onto a baking tray and score into squares with a knife.
Bake for 10-15 min or until crisp and golden brown.
Remove from oven break into squares and cool on rack. Store in airtight container.