If you’re like me, you’ve indulged in too much sugar this easter but still have the cravings for baked goods. Honestly, there hasn’t been even a morsel of a cupcake around here for the last week and I’ve missed them! But I’ve also got that yucky feeling, unique to having too much sugar. Know what I mean?
So, I’ve been riffling through my somewhat limited cookbook collection and came across the perfect recipe to adapt. Right now, the bars are baking in the oven and even if they come out crumbly and uncake-like I’m posting this anyway! I’ve had a lot of kitchen disasters recently hence the lack of recipe posts. I figure even if these don’t turn out well then maybe you culinary gods and goddesses will be able to do something with the recipe to make it work (as you can tell, since writing this, they have in fact worked. Get in!). Here it is:
Raisin and Coconut Nut Butter Bars (bakes 12 bars)
3 oz chopped dried dates or apricots (or a mixture, which I used)
4 tbsp rapeseed oil
4 oz smooth nut butter (I used peanut, my fave- it’s a serious addiction)
2 tbsp agave nectar (I guess honey or maple syrup would also work)
1/2 tsp vanilla extract
3 oz gluten-free plain flour blend
4 oz buckwheat flakes (can use oats if you’re not coeliac/gluten-sensitive)
2 oz raisins
2 oz desiccated coconut (or used chopped peanuts or other nuts to make it extra nutty)
Preheat oven to 180C (fan). Line a baking tin (I used a square one but a swiss roll tin will do also) with greaseproof/baking paper.
Put the dates and the water into a small saucepan, bring to a simmer and leave it that way until the majority of the water has been absorbed. Remove from the heat and leave to cool a bit. Then process the mixture along with the oil until smooth-ish and well combined.
Next add the nut butter, agave, vanilla extract, flour and flakes and process until well combined. Then add the raisins and coconut. Lightly process so that everything is well combined. The mixture will look quite dry so don’t worry.
Pour the mixture into the tin and press down well. Bake in the oven for 16 minutes, until golden brown and firm. Remove from the oven, and leave for a couple of mins. Once cooled down slightly, mark into bars and leave in the tin to cool completely before removing.
After the waiting game is up, eat! 🙂 By the way, as you’d expect with something that is sugar free, they aren’t very sweet. However, they taste SO good served with Alpro Soya Dark Chocolate dessert. They’re also great as a breakfast with your favourite yogurt. Oh, and they freeze well also.