Happiful_May_2019

GLAZED PEACHES WITH THYME

Serves 4

200g pitted dates

Pinch of salt

300g raw hazelnuts, soaked in warm water

for 10 minutes, then drained

1 tbsp coconut oil

200g ripe peaches, stoned and cut into

2cm-thick slices

2 tsp honey or maple syrup (optional)

5g fresh thyme leaves, chopped

100g fresh berries

10g shelled, unsalted pistachios, toasted

and crushed

Since learning more about the impact

of berries on brain health and how they

generally reduce inflammation, I try to

sneak them into recipes wherever I can.

The sharp taste of the berries contrasts

with the sweet stone fruit, and the

delicious base has plenty of fibre from the

nuts and more flavour than a traditional

biscuit base.

Method

• Put the dates, salt and drained hazelnuts
  in a blender, and blitz until you get a
  coarse mixture that sticks together when
  pressed.


• Line a small 30 x 42cm flat baking tray
  and grease with 1/2 tbsp of coconut oil.
  Press the date crust into the tray to make
  an even 1cm-thick layer, and place in the
  fridge or freezer to set.


• Melt the remaining tablespoon of coconut
  oil in a pan over a medium heat, and
  toss in the sliced peaches. Sauté for 4–5
  minutes until lightly coloured, then
  drizzle over the honey or maple syrup (if
  using) and scatter with the thyme before
  taking off the hob.


• Allow to cool slightly, then scatter
  the fruit on top of the chilled nutty
  crust, along with the fresh berries and
  pistachios, and slice.

‘Eat to Beat Illness’ by Dr Rupy Aujla
(Harper Thorsons, £16.99)

May 2019 • happiful • 61