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 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.