May 3, 2020 / Lyn Jones / 0 Comments
Coconut Rough
- 3 cups desiccated coconut
- 1/4 cup cacao or cocoa powder
- 12 medjool dates, seeds removed
- 1 tablespoon honey
- 1 tablespoon coconut cream
- 1 teaspoon vanilla extract
- pinch of salt
icing (optional)
- 3 tablespoons cacao or cocoa powder
- 2 tablespoons coconut oil, liquid
- 1 tablespoon maple syrup
- 2 tablespoons desiccated coconut
- Line a square 18cm tin with baking paper overhanging the sides for easy removal.
- Place the Coconut Rough ingredients into your processor and blend at high speed* until the mixture resembles a fine, sticky crumb. Press the mixture firmly into the base of your prepared tin. If making the icing place the cacao or cocoa, coconut oil and maple syrup into a small bowl and mix to combine. Spread the icing over your slice (it will be a thin layer) and sprinkle over the desiccated coconut.
- Place the slice in the fridge or freezer to set and to store.
notes – when making this for the lunch box I either omit the icing or use 50 grams of melted dark chocolate.
* If dates goes to the side, scrape it back to the centre and reduce the speed
If you are wanting more quick and easy allergy friendly Lunch Box recipes be sure to check out the Back to School eBook and the Pop it in the Lunch Box eBook, you can view both of them here.
May 3, 2020 / Lyn Jones / 0 Comments
INGREDIENTS
- 6 ¾ cups (600g) rolled oats
- 2 cups (150g) shredded coconut
- ½ cup (80g) roughly chopped almonds
- ½ cup (70g) roughly chopped Australian macadamia nuts
- 1/3 cup (65g) pumpkin seeds*
- 60g sunflower seeds
- 20g cinnamon
- 10g nutmeg
- 20g ground wattle seeds*
- ¼ cup (90g) maple syrup
- 2 tablespoons vegetable oil
- 20g brown sugar
- 10g vanilla extract
- 1/3 cup (65g) dried figs, chopped
- 40g glace rye-berries*
- Preheat oven to 180° (160°C fan-forced).
- In a large mixing bowl combine oats, coconut, almonds, macadamia nuts, pumpkin seeds, cinnamon, nutmeg and wattle seeds together, mixing until well combined.
- In a separate bowl, combine maple syrup, oil, sugar and vanilla extract together, mixing until well combined. Pour the maple syrup mixture over the oats mixture, stirring until all the dry ingredients are well coated. Evenly spread mixture over a baking tray and place in preheated oven for 15 minutes, turning every 5 minutes, to prevent muesli catching and burning.
- Remove oven tray from oven and sprinkle over figs and rye-berries, stirring until well combined. Return oven tray to oven and cook for a further 5 to 10 minutes, stirring after 5 minutes, to prevent muesli catching and burning.
- Remove oven tray from oven and allow the muesli to cool completely. Store muesli in an airtight container.
Note:
- *pumpkin seeds are also known as pepitas.
- *wattle seeds can be purchased online or at gourmet food stores. If unavailable, add an extra pinch of nutmeg.
- *rye-berries can be purchased online or at gourmet food stores. If unavailable, use dried cranberries.