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Our kids often ask for a cake or biscuit etc, but I’m very conscious of not letting them have too much sugar. Would you believe they still willingly hand their party bags in to me so I can decide which sweets they can have, rationed over as long as I can get away with! So at least if I’m making treats, they can enjoy the indulgences in a healthier way. These are great for after school snacks or their lunchboxes.
Or if vegan and nut free doesn’t matter for you, substitute the sunflower seed butter for any butter, use honey instead of agave nectar, add nuts into the granola.
Ingredients:
Cups:
170g unsweetened granola
70g chopped sunflower seeds
50g sunflower seed butter
40g agave nectar
Pinch of sea salt
Filling:
60g sunflower seed butter
Optional ½ tsp coconut oil
Chocolate topping:
90g dark chocolate (dairy free)
Optional ½ tsp coconut oil
Method:
Prepare moulds for the granola cups. You can use anything you like. I have used silicone moulds so they don’t need greasing.
Mix all the ingredients together for the granola cups in a large bowl until it all comes together. Divide the mixture between the moulds, pressing it down and also using your thumb to make an indentation in the centre.
Warm the sunflower seed butter so that it melts, add coconut oil if desired. Put a heaped tsp of this mixture into the centre of the granola cups. Place in the freezer to set for about an hour. Melt the chocolate in a bain-marie or in a Pyrex bowl over a saucepan of water, again add coconut oil if desired.
Once melted, take the cups out of the freezer and pour chocolate over the top. Place back in the fridge or freezer to set.
Enjoy.
Gaby Van Clarke
None of us know what’s going to take us out. Life’s full of surprises. But we do know that the body starts to degenerate from about age 30 (more cells destroyed than created, barring excess weight gain) and also, crucially, that we can affect the speed of that ageing process.
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.
