Ok, so I am having the best day. It is raining outside and has been all night. The tank is filling and the garden is sighing. The baby chickens now have names – Betty, Ginger, Minxy and Honey – and are tucked up warm and dry in their box…in my living room! They have won the heart of my husband who has hooked them up with some of his old drum sticks for perches.
I have spent the morning in a cooking frenzy with my beautiful daughter Zoe. We are making lots of freezable dinners and lunches for her to take back to her apartment for the start of the uni year. Our house smells so good right now.
So far we have made some Hare Krishna inspired koftas, a wicked malai kofta sauce full of spices, tomatoes and cashews, and a super scrumptious vegan dark chocolate and tahini slice courtesy of Simon Bryants fantastic book Vegies – stay tuned for our version of his recipe….
Still to come are Thai pumpkin curry, a yellow split pea dahl, some pies and maybe an oven baked vegetable curry.
I think it’s time to move to her place. I am wishing I was her flat mate now… and not only for the food. She is an exceptionally gorgeous girl with a heart as big as the sun and kindness up to the wazoo.
So here it is folks, a great treat for lunch boxes or as a quick pick me up. It may even rival the Hippy Lamingtons ( https://naturocath.wordpress.com/2012/07/30/snack-time-without-the-guilt/).
This gorgeous slice is wheat and dairy free. Its also incredibly simple to make.
1 cup puffed rice (puffed brown rice is available at supermarkets and health food stores and is so much better than the standard rice bubbles) – if you are unable to find it you can use rolled oats instead.
1/2 cup sesame seeds
1/2 cup shredded coconut
1/2 cup chopped nuts – hazelnuts or pecans are great
1/2 cup chopped dried apricots
1/2 cup chopped dried figs
1/2 cup chopped almonds
1/2 cup pepitas
1/2 cup honey
1/2 cup golden syrup or maple syrup
1/2 cup tahini
1/2 cup LSA ( linseed, soy and almond mix)
150g dark chocolate.
Mix all the dry ingredients and place in a baking tray.
Mix the honey, syrup and tahini in an ovenproof bowl.
Place both the tray of dry ingredients and the bowl of wet into the oven (180 degrees) for half and hour or until the dry ingredients are lightly toasted and the wet are easily mixed.
Remove from oven. Mix wet and dry together. Place in a lined baking tray and refrigerate until set. When cool drizzle the slice in good quality dark chocolate or if you would prefer to leave out the chocolate you could top it thickly with sesame seeds.