Makes 10
Cashews (raw - 50g)
Figs (dried - 6)
Cocoa (powder - 1 tsp)
Maca (powder - 1 tsp)
Oats (1 tbsp)
1) Soak the cashews at least 2 hours.
2) In a food processor, blend the cashews. Toss in the figs, cocoa, oats and maca and let them whirl for a minute or two. The dough is ready when you can easily pinch it together with your fingers.
3) Roll the misture into balls. It helps if you wet your fingers a bit.
Chill in the fridge for at least an hour or enjoy right away.
4) Store in the fridge.
Serves 4:
Kale (400g)
Garlic (3 cloves - minced)
Olive oil (2 tsp)
Salt and pepper
1) Roughly slice the kale.
2) Heat the oil in a frying pan, add the garlic.
3) Add the cabbage and sauté for 5 minutes.
4) Season, to taste, with salt and freshly ground black pepper.
Fragant and delicious...
Makes 6 (small - 65 mm):
Whole wheat flour (75g)
Apple puree (60g)
Dark-brown sugar (2 tbsp)
Walnuts (ground - 25g)
Olive oil (1 tbsp)
Cinnamon (ground - 1 tsp)
Baking powder (1 tsp)
Water (1 tbsp)
Lemon juice (1 tbsp)
1) Preheat oven to 180C.
2) Line muffin cups with paper or foil liners. Set aside.
3) In a large bowl, mix together all the ingredients until combined.
4) Divide batter evenly among cups. Bake until a toothpick inserted comes out clean, 20 to 25 minutes.
It’s been more than a month since I last posted anything, mostly because I’ve been very busy studying for the Cambridge English Proficiency Exam... but now I've done it, don't know the results yet but it's done.
Meanwhile the spring began and this is the view from my kitchen window.
