Taste_com.au-January-February_2017

50 taste magazineJanuary/February 2017

better-for-you bounty bars

makes18 bars |prep 30 mins (+ 5 hours chilling time)

cooking 5 mins

85g (^3 ⁄ 4 cup) almond meal,

lightly toasted

65g (^3 ⁄ 4 cup) desiccated

coconut, lightly

toasted

2 tbs coconut flour

11 ⁄ 2 tbs raw cacao

powder

Large pinch of sea salt

60ml (^1 ⁄ 4 cup) maple syrup

2 tbs coconut oil

coconut filling

260g(4cups)shreddedcoconut

160ml (^2 ⁄ 3 cup) coconut milk

60g (^1 ⁄ 4 cup) solidified coconut oil

80ml (^1 ⁄ 3 cup) maple syrup

(^1) ⁄ 2 tsp vanilla bean paste
cacao topping
50g (^1 ⁄ 2 cup) raw cacao powder
80ml (^1 ⁄ 3 cup) coconut oil
80ml (^1 ⁄ 3 cup) maple syrup
Large pinch of sea salt
1 Greasethebaseandsidesofa26x16cm(basemeasurement)
slice pan. Line with baking paper, allowing the paper to overhang
the long sides of the pan.
2 Process the almond meal, coconut, coconut flour, cacao, salt,
maple syrup and oil until a sticky mixture comes together. Transfer
tothepreparedpananduseaspatulaorstraight-sidedglassto
smooth the surface. Place in the fridge for 1 hour or until firm.
3 Forthecoconutfilling,placealltheingredientsinthebowlofa
food processor. Process, scraping down the side occasionally, until
smoothandcombined.Spreadoverchilledbaseanduseaspatula
to smooth the surface. Place in the fridge for 2 hours or until firm.
4 For the topping, place all the ingredients in a heatproof bowl
overasaucepanofsimmeringwater.Stiruntilmeltedandsmooth.
Pour over the coconut filling. Smooth the surface. Place in the fridge
for2hoursoruntilset.
5 Removetheslicefrompananduseasharpknifetocutitinto
18 pieces. Store in an airtight container in the fridge for up to 1 week.
PER SERVE•3g protein•26g fat (21g saturated fat) • 13g carb

• 4g dietary fibre • 305 Cals (1276kJ)

wholesome hummingbird cake
serves12 |prep35 mins (+ cooling time) |cooking 45 mins

240g (1^1 ⁄ 2 cups) wholemeal
spelt flour
35g (^1 ⁄ 3 cup) rolled oats
35g (^1 ⁄ 3 cup) desiccated coconut
60g (^1 ⁄ 3 cup) coconut sugar
2 tsp baking powder
2 tsp ground cinnamon

(^1) ⁄ 2 tsp bicarbonate of soda
130g (^1 ⁄ 2 cup) Greek-style yoghurt
100ml light extra virgin
olive oil
2eggs
60ml (^1 ⁄ 4 cup) honey, plus extra,
to drizzle (optional)
1tspvanillaextract
2 large, very ripe bananas,
mashed
440g can crushed pineapple
in juice, drained
Toasted coconut flakes,
to serve (optional)
Limezest,toserve(optional)
creamcheesefrosting
200g light cream cheese,
at room temperature
70g (^1 ⁄ 4 cup) Greek-style yoghurt
3tsphoney
1 lime, rind finely grated
1 Preheattheovento180°C/160°Cfanforced.Greasethebase
and side of a 22cm (base measurement) springform pan with oil
andlinewithbakingpaper.
2 Combinetheflour,oats,coconut,sugar,bakingpowder,cinnamon
andbicarbinalargebowl.Makeawellinthecentre.Placeyoghurt,
oil,eggs,honeyandvanillainajug.Useaforktowhisktocombine.
3 Add the yoghurt mixture, banana and pineapple to the well. Stir
untilwellcombined.Spoonintothepreparedpanandsmooththe
surface.Bakefor40-45minutesoruntilaskewerinsertedinthe
centre of the cake comes out clean. Cool in the pan for 10 minutes.
Transfertoawireracktocoolcompletely.
4 Forthefrosting,placethecreamcheese,yoghurt,honeyand
limerindinabowl.Useawoodenspoontobeatuntilsmooth.
5 Spreadfrostingevenlyoverthecake.Drizzlewithextrahoney
and sprinkle with coconut flakes and lime zest, if using.
PER SERVE•7g protein•16g fat (6g saturated fat) • 36g carb

• 4g dietary fibre • 318 Cals (1331kJ)