Gaby's Bakery - 31

November 13, 2020

Gaby's Bakery - 31

No baking this week, just some easy mixing. Michael say’s if I’m not using the oven, I can hardly call it Gaby’s Bakery. But he was very complimentary on the chocolate covered brownies. “The dates and tahini give it a texture, and the chocolate/cocoa powder a thunderously intense flavour which makes it closer to a deep rich chewy truffle than a brownie. Amazed that something so delicious can be healthy too!” He said.

Superfood Energy Bar

Ingredients:

170g dates
115g walnuts (chopped)
115g pumpkin seeds
70g raisins
55g chia seeds
45g hemp seeds
40g ground flaxseed
35g cacao nibs
20g desiccated coconut
2 tbsp coconut oil (melted)
Optional – dark chocolate melted to coat

Method:
Place the walnuts, pumpkin seeds, chia seeds, hemp seeds, flaxseed, coconut and cacao in a bowl and mix together. Put the dates, raisins and melted coconut oil in a food processor, add 3 quarters of the seed mixture and blitz until everything comes together and you have a smooth sticky consistency.

Add the remaining seed mixture and mix in with a spoon. Divide this among moulds, or place in a lined baking tray. Place in the freeze and leave for an hour to harden. If you are adding a chocolate topping, melt the chocolate and pour a thin layer over the top before freezing. Once ready remove from the freezer and take out the moulds / take out the baking tray and cut into bars.

Chocolate Covered Brownies
Vegan


Ingredients:
200g Medjool dates
150g dark chocolate (vegan)
120g tahini
45g cocoa powder
¼ tsp salt

Method:
Line a 16x16cm baking tray with parchment paper.

Soak the dates in warm water for 5 mins to soften. Discard water, place the dates and tahini in a food processor and blitz until you have a smooth mixture. Add the cocoa powder and salt, mix until all combined. Press the mixture into the prepared tray and freeze for an hour.

Melt the chocolate. Take the brownie from the freezer, cut up into appx 12 squares, (you can choose the size you want). Dip the brownie into the chocolate to cover all over, then place on a piece of parchment paper. Once all are covered, put in the fridge for half an hour to set.


 Gaby Van Clarke

 





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