Things are starting to warm up in Sydney, and as a result we are all starting to strip off the layers of clothing and show a little more flesh. Creating a healthy snack was the inspiration for this recipe. I got the idea for these energy bars from a post by the Kitchn – it looked so simple and tasty I had to give it a try.
You can purchase dry roasted unsalted almonds. If you have raw nuts, the only thing you need to turn the oven on for is if you want to roast your nuts, you could of course use them raw.
You could experiment with different combinations of your favourite dried fruits, nuts, seeds and spices to come up with your own flavour creations. You will however need some sticky dried fruits like dates or figs to help the ingredients bind together.
What I was cooking this time last year: Prawn and Pumpkin Curry
- 1 cup dry roasted almonds
- 130g dried cranberries
- 250g dried figs
- Add the almonds, cranberries and dried figs to the food processor bowl.
- Process until combined – the mixture will still have some texture.
- Transfer the mixture to a plastic lined tray and press out evenly.
- Allow to chill in the fridge.
- Slice into pieces and serve or store in an air-tight container. Enjoy.
What is your favourite healthy snack recipe? Has this post inspired any new ideas?
This is a recipe that I have that was scribbled on a piece of paper many years ago. I’m not sure who the original author is or where it came from, but I have adapted and modified the original to come up with the below details.
I love dried apricots, and this slice showcases them beautifully. I also added dates to give a sticky depth of flavour (an idea borrowed from sticky date pudding). The bi-carb soda encourages the dried fruits to re-hydrate and break down, helping to enhance the texture. I used pecans, but you could use walnuts, almonds, your favourite nut or if you are someone with nut allergies go without (the nuts do provide a contrast however). If you are gluten free you could use gluten free flour and substitute rolled quinoa flakes for the oats.
What I was cooking this time last year: Raspberry & Wattle Seed Muffins
Apricot and Date Slice
- 1 ¼ cups of plain flour
- ½ cup rolled oats
- ¾ cup brown sugar
- 125g butter
- 2 eggs
- ¼ cup golden syrup
- ¼ cup sugar
- ½ cup chopped pecans
- ½ cup chopped dried apricots
- ¼ cup chopped dried dates
- 1 teaspoon bi-carb soda
- ¾ cup boiling water
- 1 teaspoon vanilla extract
- 1 tablespoon plain flour
- Turn the oven on to 180°C.
- Add the chopped dried apricots, chopped dried dates and bi-carb soda to a bowl.
- Pour boiling water over the dried fruits and set aside to soak, stirring occasionally.
- To make the base, add the flour, oats, sugar and butter to your food processor bowl and blitz until combined (or rub the butter into the rest of the ingredients if mixing by hand).
- Press the base mixture into a greased and lined tin.
- Cook in the oven for 20 minutes.
- Add the eggs, golden syrup, sugar, pecans, vanilla and flour to the soaked dried fruit and stir to combine.
- Pour the filling mixture on top of the cooked base and return to the oven for a further 20 – 30 minutes, or until the middle of the filling no longer wobbles when you give the tray a gentle shake.
- Remove the slice from the oven and allow to cool.
- Cut into serving size pieces. Enjoy.
What is your favourite way to use dried fruits? Has this post inspired any new ideas?