At first these were going to be a granola bar..but things change. I’ve drizzled these with chocolate because I’m a horrible person but if you want to keep it healthier you can leave it off.
- 1 1/2 cups of dried apricots
- 1 cup raw unsalted cashews
- 1/2 cup smooth cashew butter (I used Meridian)
- 1/4 cup desiccated coconut
- 2 tbsp coconut oil, slightly warmed
- 1/3 cup/80g dark chocolate
- In a food processor add the cashews and blitz on high until they resemble a coarse soil. Then add the apricots and blitz again until they are broken into small pieces.
- Add the coconut, coconut oil and cashew butter. Process on high until the mixture starts to come together. It will form into a sort of sticky dough.
- Using a teaspoon, scoop out the mixture and then using your hands roll them into a ball.
- Place on a parchment lined baking tray and then chill in the fridge for 30 minutes.
- Whilst the balls are chilling, prepare the chocolate drizzle. Melt the chocolate to a heat proof bowl over a saucepan of boiling water.
- Using a spoon drizzle the chocolate over the balls and then put them back into the fridge to set for around 30 minutes.
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I used to hate anything sweet and sour, but out of nowhere woke up with new taste buds? That was sweet and sour addict week.
This is a great more natural take on that sticky Chinese takeaway favourite, no E numbers in sight! And it’s sneakily gluten free too.
- 1 red pepper
- 1 small white onion
- 1 small red chilli
- 2 cloves garlic
- 1 thumb amount of fresh ginger
- 3 tablespoons gluten free flour
- 400ml pineapple juice
- 200ml water (more or less depending on thickness preference)
- 1 teaspoon salt
- 1 block of firm tofu, pressed for apprx 2 hours
- Veg oil and butter for frying
1. Make the sauce. Cut the onion and red pepper into large rough chunks and add to a heated pan with 1 1/2 tablespoons of veg oil and a tablespoon of butter. Cook on a low heat for about 15 minutes until the veg has softened.
Chop the red chilli finely and press the garlic and ginger into a press and add to the cooked veg. Cook on a low heat for a further 3 minutes.
Add 3 tablespoons of flower to the cooked mixture and mix to coat fully. This is the base to create sauce thickness.
Pour in the pineapple juice and mix thoroughly, the juices will thicken. Keep on a low simmer for 3 minutes. Add the teaspoon of salt. Add the 200ml of water gradually over 3 more minutes whenever the sauce gets too thick. Add more or less depending on how you like the consistency. Check the flavour and add more salt etc if you feel it needs it. Sauce is done! Take off the heat.
2. Make your crispy tofu. Cut the pressed tofu into strips and coat fully in cornflower. In a pan add 4 tablespoons of veg oil and heat. Add the tofu and cook without touching for 3 minutes until crispy and coloured on one side. Flip and do the same for the other side.
3. Construct! Add whatever you like as a side- rice, noodles etc. I went for my favourite broccoli side.
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