Pa­leo flap­jacks

Sunday Independent (Ireland) - Life - - NEWS -

Makes 25.

You will need: 1 cup wal­nuts 1 cup un­salted cashews Gen­er­ous pinch of sea salt 1 cup des­ic­cated co­conut ¼ cup good honey ½ cup of any nut but­ter (you could use cashew but­ter or hazel­nut but­ter or al­mond but­ter) Pinch of freshly ground nut­meg ½ tea­spoon real vanilla ex­tract

In a food pro­ce­sor, pulse the wal­nuts and the un­salted cashew nuts (al­monds don’t work here) along with a good pinch of sea salt, the des­ic­cated co­conut and the honey. A blen­der will turn the mix­ture into baby food, which is not to­day’s vibe. Add the nut but­ter, a whis­per of freshly ground nut­meg, and the vanilla ex­tract. Pulse un­til the mix­ture clumps to­gether. Don’t be tempted to help it along with wa­ter. You’ll re­gret it! Scrape out the flap­jack dough and press it into a reg­u­lar 20cm x 20cm (8in x 8in ) brownie tin. Al­low the dough to set in the fridge, and lift out of its tin once it is firm. Cut into small squares and store in the fridge or freezer. Ex­actly like flap­jacks!

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