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Half term has been a welcome break from home-schooling. More time to play and less time on screen. Here’s an easy recipe the boys like to help with. Both the making and the eating! No oven required.
Ingredients:
For the bar:
175g pitted dates
200g almond flour
60g walnuts
30g pumpkin seeds
3 tbsp coconut oil
¼ tsp salt
For the chocolate layer:
120g dark chocolate
1 tbsp coconut oil
Optional:
Sprinkle with pumpkin seeds, toasted chopped hazelnuts, sea salt, dried fruit.
Method:
Soak the dates in warm water for 10 mins to soften them, (then discard the water).
Grease and line a 9” x 5” baking tray.
In a food processor blitz the almond flour, dates, walnuts, coconut oil & salt. Once
ingredients are resembling a dough, add the pumpkin seeds and give a quick
blitz.
Transfer the mixture to the prepared tray and press down well. Place in the freezer and make the chocolate layer by melting the chocolate and coconut oil in a bain marie, stirring until both are combined. Spread an even layer over the date and walnut bar, sprinkle on any additional toppings and place back in the freezer for 20 mins. Take out of the freezer, leave for a few mins and then cut into bars. Store in the fridge.
Enjoy
Gaby Van Clarke
Water is a source of life and vitality. As we age our bodies are less able to hold water so our skin sags, our bones become brittle, our hair drier, thinner and frizzy.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.