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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.
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.
Enjoy.
This moist fluffy cake is so quick and easy, it's often the first thing French children are taught to bake. Popular across the Mediterranean this Greek yoghurt version helps with the light airy texture. You can also mix everything into one pot so there's very little clearing up after, and the aroma of fresh baking with vanilla wafting through the house gives a warm homely feel, said Michael!
