‘The Pic­nic’bar

Women's Health Australia - - FOOD HUB -

In the 1970s, the Aus­tralian slo­gan for the Pic­nic bar was “More like a ban­quet than a pic­nic”, and that’s what my nu­tri­ent-dense ver­sion is.


◆ 125ml (½ cup) co­conut oil

◆ 150g (1 cup) co­conut su­gar

◆ 120g (1 cup) ca­cao pow­der

◆ 55g (½ cup) al­mond meal

◆ 1 vanilla pod, split and seeds scraped, or 1 tsp vanilla pow­der

◆ 2 large eggs, beaten

◆ ¼ tsp sea salt CARAMEL LAYER ◆ 250g cashew or macadamia nut but­ter ◆ 125ml (½ cup) honey or pure maple syrup

◆ 125ml (½ cup) co­conut oil

◆ 1 vanilla pod, split and seeds scraped, or 1 tsp vanilla pow­der

◆ ¼ tsp sea salt PEANUT LAYER ◆ 250ml (1 cup) melted co­conut oil or ca­cao but­ter

◆ 120g (1 cup) ca­cao pow­der

◆ 3 tbs pure maple syrup

◆ 160g (1 cup) peanuts, toasted ◆ 20g (1 cup) puffed buck­wheat, toasted (op­tional)

1. Pre­heat the oven to 180°C and line a 24cm square cake tin with bak­ing pa­per.

2. Add co­conut oil, su­gar and ca­cao to a saucepan over medium heat and whisk for 4–5 mins, or un­til well-com­bined and su­gar has dis­solved. Stir in the al­mond meal, vanilla, eggs and salt to form a bat­ter, then re­move from heat, pour into cake tin and spread evenly. Bake for

10–15 mins, or un­til a tooth­pick in­serted in cen­tre comes out clean. Set aside to cool.

3. For caramel layer, add all in­gre­di­ents to a saucepan over medium-high heat and melt, stir­ring con­stantly, un­til runny. Pour caramel over cooled brownie layer and re­frig­er­ate for 30 mins to set firm.

4. For the crispy peanut layer, add the co­conut oil or ca­cao but­ter, ca­cao pow­der and maple syrup to a saucepan over medium heat and stir un­til nice and smooth. Stir in the toasted peanuts and buck­wheat, if us­ing, then pour over the cooled caramel layer and re­turn to the fridge for an­other 30 mins, or un­til set.

5. To serve, re­move from the fridge and cut into bars with a warm knife.

Store the bars in an air­tight con­tainer in the fridge for up to 5 days.

Like this and want more? GrabSmart Carbs by Luke Hines (Plum, $39.99), out now.

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