My cousin Camilla gave me lots of inputs here - thanks Camilla! So here comes a new and improved recipe, without sugar and butter.
You need:
330 grams/11 oz oat flakes
100 grams/3,5 oz hazel nuts
100 grams/3,5 oz sesame seeds
100 grams/3,5 oz peanuts
100 grams/3,5 oz dried apricots
100 grams/3,5 oz dates (kernel removed)
400 ml/16 fl oz tahini
300 ml/12 fl oz honey
100 ml/3 fl oz coconut milk
Blend the nuts and the oat flakes and roast in the oven on 200 C/400 F for twenty minutes. Blend the apricots and the dates and set aside. In a frying pan melt the tahini and honey, add the coconut milk and the fruit. In a big bowl mix the melted tahinimix with the roasted nuts and seeds. Cover a tray with baking sheet and add the mass, pressing it hard with a wooden spoon. Cover with a baking sheet and continue to press as much as you can to prevent it from dissolve when you cut it. Leave in the fridge until cold. Cut into pieces. Keep cool in a cake box.
Wow, I never use that much honey, honey !
ReplyDeleteNo more than a couple of tablespoons. And the basic ingredient is oatflakes, isn't it ?
Although I love hazelnuts myself, so many people are allergic to them, so I'd leave those out.
I personally prefer raisins to apricots, but that, too, is a matter of taste. Simply love the dates, though ! Dry figs are good, too. They go especially well with sesame seeds, I think.
Also, I like the crunchy bars a little salty-sweet, so I roast sunflower seeds in sunflower oil and salt. Go well with the sweetness of the almonds and the touch of honey.
Roasted sunflower seeds sounds good! Thanks for the idea!
ReplyDeleteI would have put walnuts in instead of hazel nuts or peanuts, but as I was making these for someone who´s allergic to walnuts I had to drop it.
I´ll probably continue experimenting with the recipe, but this one turned out very good, except that it doesn´t glue together as well as I wish. Any tips?