AL­MOND SQUARES

LOSE IT! - - Food / Hike -

MAKES 16

• 80g al­mond flour

• 100g flaked al­monds

• 50g pis­ta­chio nuts, chopped

• 20g goji berries

• 2 tbsp co­conut flour

• 1 tbsp golden flaxseed pow­der

• 2 tbsp honey

• 1 tbsp tahini

• 2 tbsp co­conut oil, melted

• 1 egg white

1. Pre­heat the oven to 160˚C. Line a 16x16cm square bak­ing tray with bak­ing pa­per. Stir to com­bine the al­mond flour, flaked al­monds, pis­ta­chio nuts, goji berries, co­conut flour and flaxseed pow­der in a bowl. Make a well in the cen­tre and add the honey, tahini and co­conut oil. Stir to com­bine.

2. Whisk the egg white un­til stiff peaks form, then stir it through the al­mond mix­ture. Press the mix­ture into the bak­ing tray and bake it for 20 min­utes, or un­til the mix­ture is firm and golden at the edges. Re­move the tray from the oven and cut the al­mond mix­ture into squares while it is still warm. Let the squares cool.

3. The squares will keep in an air­tight con­tainer, in a cool place, for 2–3 days.

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