This recipe is adapted from Simon Byrant’s Vegies cookbook. This cookbook is full of delicious and nutritious meals which make vegetables the star of the dish rather than being an after thought. It also has some tasty sweet snacks. For this recipe I reduce the chocolate and sugar but I don’t think it suffers from it at all!
1 cup puffed quinoa
1/2 cup seaseme seeds
1/2 cup coconut
1/2 cup hazelnuts (pre-toasted and shelled)
1/2 cup almonds
1/2 to 1 cup dried fruit – I like to use cranberries or diced apricots
1/2 cup pumpkin seeds
1/2 cup tahini
1/2 cup honey
1/2 cup LSA (ground linseed, sunflower and almond)
100g dark chocolate (optional)
1. Place all dry ingredients (minus the LSA) onto a baking tray into a preheated oven at 100 degrees celcius. Place the tahini and honey in separate ramekins also in the oven to soften. Warm everything for 30 minutes.
2. Transfer warm ingredients into a big bowl and add the warm liquids. Mix well and then add in the LSA and dried fruit.
3. Grease a baking tin used for slices – either square or rectangle will do and line with baking paper. Spread the mixture into the tin until it is about 1.5cm deep. Place in fridge for 20min.
4. Break the dark chocolate into small pieces and melt chocolate in a bain marie or very carefully on a low heat for short periods of time in the microwave and set aside.
5. Bring the slice out of the fridge and cut into desired size. Spread the pieces out on a tray lined with baking paper and drizzle with the melted chocolate (optional).
6. Allow the chocolate to set (faster in the fridge), before popping the slice into a container in the fridge. Keeps well in the fridge for a week or so.
A tasty and healthy snack!