A quick lunchbox treat – Apricot & ginger slice
Apricot & ginger slice
Here’s a quick sugar-free treat for the school lunch boxes this week. It’s so easy, it’s almost cheating AND it will fill your little darlings up with good fats and protein. It uses muesli or granola as the base so can be gluten-free if you wish. I use my own homemade granola which I always have in the cupboard and is full of nuts and seeds. The recipe is here. Feel free to use whatever mix you have or even substitute some mixed nuts if you like. The cacao butter gives this recipe a silky rich mouth feel and lets the slice set hard enough so that it doesn’t melt in ambient temperatures. It can be expensive but I buy mine here as it is the BEST price in Australia that I know of! (Let me know if you can get it cheaper!)
90g cacao butter 70g coconut oil 170g dried preservative free apricots 1 large knob of fresh ginger 2 cups* muesli or granola or mixed nuts 3 tabs vanilla protein powder (or 2 tabs almond flour & 1 tab LSA) 1 tab ground ginger (or 2, to taste) 1 tab nut butter 1 tab honey juice of 1 lemon 1 tab sunflower seeds (optional) Melt the cacao butter & coconut oil on SP 1, 50ºC for 3 minutes and set aside. Grind the apricots and ginger on SP 9 for 10 seconds. Add back 70g of the cacao/oil mix and the muesli, protein powder, ginger & nut butter and mix on SP 6 for 10 seconds. It will come together in a pressable mix. I like to keep it quite coarse for a bit of texture but you can process it more if you wish. Press into a lined square tin and refrigerate while preparing the icing. Wash & dry the TM bowl and add the remainder of the cacao/oil mix, lemon juice and honey and mix for 2 minutes on SP 2. Taste for sweetness, you may wish to add a little stevia powder or more lemon. It will cool and thicken as it mixes but will still be runny enough to pour on the slice. Pour on the slice and sprinkle with sunflower seeds – refrigerate to set. * I have used the cup measurement here as muesli, granola & nuts all vary in weight.
