jor­dan ron­del – the caker

There’s no ac­tual cook­ing re­quired for th­ese al­mond and apri­cot morsels – the hard­est bit is choos­ing what shapes to make.

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Th­ese health­ful treats are so easy to make and the in­gre­di­ents are su­per adapt­able. In­stead of mak­ing a slice with the mix­ture, you could roll it into balls and it’s op­tional to driz­zle over some melted choco­late or a dust­ing of co­coa pow­der.

RAW VE­GAN APRI­COT ROSE­MARY TREATS Makes around 12 pieces

1 cup roasted whole al­monds

1½ cups ground al­monds

1 cup good qual­ity dried apri­cots

3 tbsp maple syrup

Pinch sea salt

Leaves from one sprig fresh rose­mary, finely chopped ⅓ cup quick cook oats

In a food pro­ces­sor, blitz the whole roasted al­monds un­til coarsely chopped and then re­move and set aside.

Next, com­bine the ground al­monds, dried apri­cots, maple syrup, salt, rose­mary and oats in the food pro­ces­sor and blitz un­til the mix­ture comes to­gether like a dough.

By hand, mix through the roughly chopped al­monds. Line a 16cm square cake tin with a big­ger square of plas­tic wrap so that it goes up the sides of the tin. Spread the mix­ture into the tin and press down to get a flat sur­face.

Re­frig­er­ate for an hour.

Be­fore serv­ing, cut the slice into what­ever shapes you like.

Serve chilled.

Re­frig­er­ate in an air­tight con­tainer for up to 10 days.

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