Women's Weekly Food

SESAME SEEDCHOCOLATEBUBBLE SLICEPREP + COOK TIME20 MINUTES(+ REFRIGERATION) MAKES 1 8 PIECES``````Youll need to start this recipea day ahead.``````2 tablespoons coconut oil10 pitted medjool dates(200g),chopped coarsely½ cup(140g) natural crunchypeanut butter (see cook’s notes)⅓ cup (90g) hulled tahini, at roomtemperature (see cook’s notes)1 teaspoon ground cinnamon¼ cup (50g) pepitas (pumpkin seeds)¼ cup (35g) sunflower seeds2 tablespoons black sesame seeds¼ cup(30g) goji berries⅔ cup (18g) puffed quinoa(see cook’s notes)200g dark chocolate, melted1 tablespoon coconut oil,extra, melted``````1 Grease an18cm x27.5cmslice pan. Line base and sideswith baking paper.2 Cook coconut oil, dates, peanutbutter and tahini in a mediumsaucepan over medium heat for5 minutes or until melted andcombined. Transfer to a largeheatproof bowl. Stir in cinnamon,seeds, goji berries and quinoa.Press mixture into pan.3 Pour combined chocolateand extra coconut oil over slice.Refrigerate overnight or until firm.Cut into 18 pieces.``````BERRY-LICIOUSBLISS BALLSPREP + COOK TIME20 MINUTES MAKES 2 4``````1 cup(250g) pitted medjool dates,chopped1 cup (160g) natural almonds1 cup (130g) dried cranberries2 tablespoons cacao powder½ cup (60g) goji berries2 tablespoons shredded coconut``````1 Blend or process dates, almonds,cranberries,cacao and goji berriesuntil mixture comes together.2 Shape tablespoons of the mixtureinto balls (wet your hands everythird or fourth ball to stop themixture from sticking). Coat theballs in coconut.COOK’SNOTESSESAME SEEDCHOCOLATEBUBBLE SLICEUse only the thick, non-oilypart of the peanut butter andtahini to keep the base firm.Puffed quinoa is availablefrom health food stores. Youcan substitute with puffedrice, if you like.Store slice in an airtightcontainer in the fridge.GLAZEDFIG&WHOLEORANGE CAKESPREP + COOK TIME 3 HOURS15 MINUTES(+ STANDING & COOLING) MAKES 1 26 dried figs (135g), halved1½ cups (375ml) fresh pureapple juice2 medium oranges (480g), scrubbed1⅔ cups (265g) coconut sugar5eggs2¾ cups (280g) almond meal1 teaspoon gluten−free baking powder¼ cup (20g) flaked almonds1 Place figs and juice in a mediumsaucepan. Stand for 2 hours.Remove figs with a slotted spoon.Reserve juice in pan.2 Fill another medium saucepantwo−thirds−full with water. Addwhole oranges and bring to the boil.Reduce heat to a simmer. Coveroranges with the lid from a smallersaucepan to keep them submerged.Simmer for 2 hours, topping up withwater if necessary to keep orangessubmerged. Drain, then cool toroom temperature.3 Preheat oven to 180°C/160°Cfan. Line a 12−hole (⅓−cup/80ml)muffin pan with deep paper cases.4 Cut oranges in half. Discard anyseeds. Process oranges (rind andflesh) until smooth. Add coconutsugar, eggs, almond meal and bakingpowder to the food processor. Pulseuntil well combined. Spoon mixtureinto paper cases.Place afig, cut−sideup, on top. Sprinkle with almonds.5 Bake cakes for 1 hour or untila skewer inserted in the centrecomes out clean.6 Meanwhile, simmer saucepanwith apple juice over medium heatfor 10 minutes or until syrupy.7 Brush syrup over warm cakes.Serve immediately.Lifestyle Gluten-Free