stirring constantly, for 15 minutes or
until mixture thickens slightly and
coats the back of a spoon. Remove
from heat. Cover surface with plastic
wrap; refrigerate until curd is cold.109
Lifestyle Food
DATE & CASHEW SLICE
PREP + COOK TIME 20 MINUTES (+ STANDING
& REFRIGERATION) MAKES 24 PIECES
1¾ cups (265g) raw cashews
1 cup (140g) coconut flour
¼ cup (60ml) melted coconut oil
¼ cup (60ml) pure maple syrup
1 tablespoon golden syrup
1½ cups (345g) fresh dates, pitted
¼ cup (60ml) melted coconut oil, extra
⅓ cup (115g) golden syrup, extra
pinch salt
1 teaspoon vanilla essence
CACAO TOPPING
⅓ cup (35g) cacao powder
½ cup (125ml) melted coconut oil
¼ cup (60ml) pure maple syrup
1 Soak cashews in cold water
for 1 hour; drain.
2 Grease a 16cm x 26cm rectangular
slice pan; line base and long sides
with baking paper, extending the
paper 5cm over the sides.
3 Blend or process ¼ cup of the
cashews, coconut flour, coconut oil
and syrups until combined. Spread
mixture into pan. Cover; refrigerate
for 30 minutes or until set.
4 Meanwhile, blend or process
remaining cashews with dates,
extra oil, extra syrup, salt and
essence until as smooth as possible.
Spread date mixture over base.
Cover; refrigerate for 30 minutes
or until firmed slightly.
5 Make topping; pour over
date filling, spread to cover evenly.
Cover; refrigerate overnight.
6 Just before serving, cut
into 24 squares.
CACAO TOPPING
Stir ingredients into a small bowl
until smooth.
CRÊPES WITH LEMON
CURD & BLUEBERRIES
PREP + COOK TIME 45 MINUTES (+ COOLING)
SERVES 4 (MAKES 12 CRÊPES)1 cup (180g) white rice flour
½ teaspoons xanthan gum
1 egg
2 cups (500ml) milk,
approximately (see cook’s notes)
50g butter
125g fresh blueberriesLEMON CURD
3 egg yolks
2 teaspoons finely grated lemon rind
¼ cup (60ml) lemon juice
⅓ cup (75g) caster sugar
80g butter1 Make lemon curd.
2 Sift flour and gum in a medium
bowl; make a well in the centre. Add
combined egg and milk; gradually
whisk until smooth. Pour batter into
a large jug.
3 Melt a little of the butter in a 14cm
(base measurement) non−stick
frying pan over medium heat. Pour
2 tablespoons of the batter into pan,
tilting pan to coat base; cook over low
heat for 1 minute or until browned
lightly, loosening around the edge
with a spatula. Turn crêpe; cook for
1 minute or until browned. Remove
crêpe from pan; cover to keep warm.
Repeat with remaining butter and
batter to make 12 crêpes in total.
4 Serve crêpes with curd and
blueberries. Sprinkle with shredded
lemon rind and dust with pure icing
sugar, if you like.LEMON CURD
Combine ingredients in a small
heatproof bowl over a small
saucepan of simmering water,COOK’S
NOTES
CRÊPES WITH LEMON
CURD & BLUEBERRIES
Depending on the
weather, temperature,
humidity or the batch
of fl our you have, you
may need to use more or
less milk. The mixture
should be runny and
not too thick; it should
spread in the pan easily.
Crêpes can be frozen for
up to 3 months. Freeze
crêpes layered between
baking paper.