Sunday Independent (Ireland) - Life - - THE WHOLE PICTURE -

Makes 12 pieces.

You will need: 100g (3 ½ oz) ca­cao but­ter 40g (1 ½ oz) tahini 60g (2 ½ oz) cashew but­ter (or an­other smooth nut but­ter can be sub­sti­tuted) 2 ta­ble­spoons maple syrup 1 tea­spoon vanilla ex­tract 2 gen­er­ous tea­spoons of raw ca­cao pow­der 3 gen­er­ous ta­ble­spoons of crunchy peanut but­ter Put the ca­cao but­ter in a heat­proof bowl over a small pot of sim­mer­ing water. Gen­tly melt the ca­cao but­ter and then re­move the pot from the heat. Add the tahini, the cashew but­ter, the maple syrup, the vanilla ex­tract and the raw ca­cao pow­der to the bowl. Whisk all the in­gre­di­ents in the bowl to­gether un­til the mix­ture is com­pletely smooth. Line two small 16cm x 10cm (4in x 6in) rec­tan­gu­lar Tup­per­ware con­tain­ers with cling film. Di­vide the mix­ture evenly be­tween the two con­tain­ers, then swirl 1 ½ ta­ble­spoons of crunchy peanut but­ter into each one. Put the con­tain­ers in the freezer to set for at least 30 min­utes. Once set, care­fully re­move the cling film and cut into six bars each, then store the bars in the fridge or freezer and gorge to your heart’s con­tent. These bars are adapted from an Aileen Cox Blundell recipe. Her new book, Baby-Led Feed­ing , pub­lished by Gill Books, is my cur­rent kitchen bi­ble. Her recipes are so good that my ba­bies are barely get­ting a look-in — which I think is perfectly ac­cept­able, given how the Pump is dic­tat­ing my so­cial life these days!

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