Food_Heaven_-_October_2019

The coconut cups on

page 71 and the

recipes on page

72 are taken from

The Happy Balance

by Megan Hallett and

Nicole Jardim,

published by White

Lion Publishing (£20).

72 baking heaven OCTOBER WWW.FOODHEAVENMAG.COM

Chocolate

peanut bars

MAKES 6 BARS OR 12 SQUARES

12 medjool dates, stoned (soaked

for 1 hour in warm water)

4 generous tbsp peanut butter,

crunchy or smooth

2 tbsp maca powder (optional)

150g (5½oz) roasted peanuts

150g (5½oz) good-quality 85%

solids dark chocolate

sea salt and a handful of crushed

peanuts, to top

1 Place the dates, peanut butter and

maca powder into a food processor or

blender and blend until completely

smooth, gradually adding in a touch of

the date soaking water as needed to help

blend. It should be thick with no lumps.

2 Add half the roasted peanuts, pulsing

for a couple of seconds until slightly

broken up, before folding in the rest

with a spoon.

3 Line a loaf tin with baking parchment

and pour in the mix. Smooth it down

using the back of a spoon, making sure

the mix is level and spread equally.

Transfer to the freezer for at least

2 hours to set.

4 Once set, remove from the tin and

slice into roughly 5cm (2in) thick bars, or

smaller bite-sized squares if preferred.

5 Melt the dark chocolate in a bowl over

a saucepan of simmering water.

Completely submerge the frozen bars in

the melted chocolate – using two forks

can help. Place on a board lined with

fresh baking parchment, sprinkle over

a few extra crushed peanuts and sea

salt before placing the fridge to further

set for 30 minutes.

Banana cinnamon

doughnuts with

salted coconut

caramel glaze

MAKES 6

2 tbsp milled flaxseed

1 large ripe banana (or 1½ small),

peeled

50g (1¾oz) coconut oil, melted, plus

extra for greasing

2 tbsp maple syrup

2 tbsp smooth almond butter

60g (2oz) ground almonds

100g (3½oz) buckwheat flour

½ tsp baking powder

½ tsp bicarbonate of soda

1½ tsp ground cinnamon

(preferably Ceylon)

a pinch of salt

40g (1½oz) chopped walnuts

banana chips, crushed walnuts and

cacao nibs, to top

For the salted coconut caramel

glaze

4 medjool dates, stoned (soaked in

warm water for 30 minutes)

2 tbsp coconut cream (take from

the top of a can of full-fat

coconut milk)

1 tbsp coconut milk

a pinch of sea salt

1 Preheat the oven to 180°C/Gas

Mark 4. Place the milled flaxseed in a

small bowl along with 3 tbsp water.

Mash the banana in a large mixing bowl

and add the melted coconut oil, maple

syrup and almond butter, giving

everything a good mix.

2 In a separate bowl, combine all the

dry ingredients, except the walnuts.

Add to the bowl with the banana mix,

then thoroughly mix before adding the

gooey flaxseed and the walnuts.

3 Give a doughnut tin a good greasing

with a touch of coconut oil and evenly

distribute the mix into each mould. Bake

for 25 minutes, then transfer to a wire

rack to cool.

4 While the doughnuts are cooling,

make the glaze. Place the soaked dates

into a food processor or blender along

with the coconut cream and a splash of

the coconut milk. Blend for at least

5 minutes until the caramel is

completely smooth and creamy. Add a

pinch of sea salt at the very end. Ice the

cooled doughnuts and decorate with a

couple of banana chips, cacao nibs and

crushed walnuts.