|Image credit: www.marksdailyapple.com|
I am currently not eating wheat and sugar, but I wanted a snack to get me through the tunnel of PMS - and this one takes the biscuit! A recipe that needs no chopping or baking, and minimal work, which has no added sugar, but is nutrient rich with nuts, seeds and oats, giving you the nutritional boost you need premenstrually, without the sugar rush. And most importantly a rich, dark, deep hit of chocolate.
The only part of the recipe which requires a little vigilance is the first, toasting the nuts, seeds and oats. But it only takes about 10 minutes. So have a cup of tea and sit in stillness in front of the cooker. Or set a timer!
2 cups rolled oats, not the powdery porridge ones
1 cup almonds (with skins on)
3/4 cup pecans
1/4 cup pumpkin seeds
200 grams 70- 75% dark chocolate
2 tsp vanilla extract
1/2 tsp sea salt
1 packed cup pitted dates
Pre heat the oven to 170C (fan), about 350F.
Pour the oats onto one large baking tray, and the nuts and seeds onto the other. Pop them into the hot oven. Check after 6 minutes. If the nuts smell toasty and are a little darker, take them out. Toss the oats so the ones on bottom are now on top, and pop into the oven for another 5 mins. If about 1/4 are starting to turn golden brown then you can take them out, if not, toss again and put in for another couple of minutes.
Pour the nuts,seeds, oats and salt into a steel bladed food processor and grind until gritty.
Then add the pitted dates, vanilla and chocolate (broken roughly into pieces)for another minute until it is all brown and has come together, stop once or twice to push any stray oats down into the chocolatey mush.
Pour into an 8 inch square brownie tin which is lined with baking parchment. Cut into 16 squares and chill in the fridge for an hour or so before eating.
Thanks to http://www.brighteyedbaker.com for the original recipe inspiration which I have adapted.