YOU Gluten Free - - Bakes & Treats -

48 long bis­cotti

Prepa­ra­tion time: 15 min­utes

Bak­ing time: 35-40 min­utes

Dry­ing time: 4-5 hours

250 g dates

80 ml (₁⁄₃ c) oil

5 ml (1 t) bi­car­bon­ate of soda

250 ml (1 c) boiling wa­ter

250 ml (1 c) finely grated car­rots

1 green ap­ple (150 g), coarsely grated

80 ml (₁⁄₃ c) brown sugar

2 eggs, whisked

5 ml (1 t) bak­ing pow­der

500 ml (2 c) sorghum meal (Malta­bella)

2 ml (½ t) salt

125 ml (½ c) pe­can or Brazil nuts, chopped

1 Pre­heat the oven to 180 °C. Grease a 22 cm square bak­ing tin and 2 bak­ing sheets with non­stick spray.

2 Mix the dates, oil, bi­car­bon­ate of soda and boiling wa­ter in a bowl. Al­low to cool.

3 Add the grated car­rots and ap­ple and mix well.

4 Add the sugar and eggs and mix well.

5 Mix the bak­ing pow­der and sorghum meal (Malta­bella), salt and nuts well, add to the date mix­ture and mix well.

6 Spoon into the tin. Bake for 35-40 min­utes or un­til a skewer in­serted in the mid­dle comes out clean. Al­low to cool.

7 Slice thinly and ar­range in a sin­gle layer on the bak­ing sheets. Dry out in the oven at 100 °C for 4-5 hours.

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