STUFFED DATES
Buy whole, stoned (pitted) dates from the health food shop. Make sure they are not coated with syrup.
Gently open each one and place a teaspoon of peanut butter or sunflower spread (not sunflower margarine!) inside.
Place each date in a small paper sweet case.
They will not stay uneaten for very long, and also are so quick to make.
|
| TROPICAL BARS |
2 C finely chopped dates
20 oz crushed pineapple
|
| Mix and cook until it is like jam. |
1.1/2 C oats
1/2 C millet flour ( Make by grinding millet seeds in coffee grinder.)
1 C desiccated coconut
1/2 C chopped nuts - your favourites.
1/2 t salt
1 C orange juice.
|
Mix together. Spread the oaty mixture in a 9x12 inch pan and press down. Add the date/pineapple mixture. Top off with the remaining oat mixture and press down again. Bake at 325F, 160C, or Gas mark 3 for 30 minutes. Cut into slices to serve.
|
| SESAME BARS |
3 C sesame seeds
1.1/2 C desiccated coconut
3-4 T peanut butter
1/2 C honey
1t grated orange rind
1T vanilla
1/4 t salt
3/4 C chopped nuts
3T wheat flour
1T corn flour
|
Mix and press into a 9x12 inch tin and cut into bars prior to cooking. Bake at 300F, 150C, gas mark 2 for about 12 minutes.
|
CAROB COATED FLAPJACK |
 |
1/2 C whole meal flour
2C oats
1 C desiccated coconut
1 C ground cashews
1/4 C water
1/2 C honey
1/2 cup oil
2T lemon juice
1t vanilla
1/2 t salt
|
Do not be put off by the number of ingredients. You will have most of them already. Mix all the ingredients and press into tin, making the mixture about half an inch thick. Bake at 350F, 180C, or Gas Mark 4 for about 20 minutes. When cool, coat with bought carob bars, melted down. (Melt by placing carob squares in a small pan on the top of one filled with simmering water and stir until the squares are a smooth sauce.) Put in the fridge to set and then cut into bar or square shapes. Decorate as you wish - chopped nuts, coconut, etc.
You will be surprised by how popular these treats will be! |
