DATE PISTACHIO ROULADE
A refreshing Middle Eastern dessert. The dates make it rich and sweet in flavour and the whole green pistachios enhances the taste.
1 cup date paste or pitted dates blended in a mixer until they become a paste
½ beaten egg
1 orange, grated zest
Pinch of salt
150g whole shelled pistachios
Approx. 1/4 dried or desiccated coconut
Melt the butter in a saucepan and add the dates. Stir until it becomes a smooth paste.
Leave to cool for a few minutes.
Beat the egg with the orange zest and salt and fold it into the date mixture until smooth.
Add the pistachio kernels and mix again. Leave to cool for 10 minutes.
Cut a sheet of foil approximately 35x45 cm and lay it flat. Top it with the same size sheet of cling film. Sprinkle half the coconut in a long line along the centre of the cling film. Pour the date mixture on top of the coconut and sprinkle over the remaining desiccated coconut. Wrap it in the cling film and then the foil and gently roll to make a salami shape.
Freeze for at least a couple of hours.
Remove from the freezer 10 minutes before serving. Cut into slices of about 1 cm each and arrange on a serving platter.
QUINOA BANANA BREAD
This delicious banana bread baked quinoa is a hearty and wholesome snack that will nourish your body and fill you up for hours.
1 and 3/4 cup flour
1/2 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon salt
2 ripe bananas, mashed
1 cup cooked and cooled quinoa
1 egg, lightly beaten
1/4 cup unsalted butter, melted
1/4 cup plain Greek yoghurt
Preheat oven to 175 degrees C. Prepare a loaf pan by spraying it with cooking spray.
In a medium bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
In a large bowl, mix together bananas, quinoa, egg, melted butter and yoghurt.
Add the dry ingredients, a half cup at a time to the banana mixture, mixing thoroughly.
Pour into prepared loaf pan.
Bake for 50-60 minutes or until a toothpick inserted into the middle comes out dry.
These easy zucchini brownies come out rich and chocolaty and stay moist for days. They’re topped with a quick and easy homemade one minute frosting for a perfect dessert.
½ cup vegetable oil
1½ cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
½ cup unsweetened cocoa powder
2 teaspoons baking soda
2½ cups grated zucchini, undrained (about one large)
One Minute Frosting
⅓ cup butter
⅓ cup milk
1½ cups white sugar
1 cup chocolate chips
Preheat oven to 175 degrees C.
Grease and flour a 9x13 pan.
Combine oil, sugar, egg and vanilla. In a separate bowl, combine flour, cocoa powder, and baking soda. Add the flour mixture to the sugar mixture and stir well. (It will appear quite dry). Gently stir in the zucchini and spread the mixture into your prepared pan.
Bake 25-30 minutes.
While cake is cooling, combine butter, milk and sugar in a small pan. Bring to a boil over medium heat. Allow to boil vigorously for 30 seconds. Remove from heat and stir in chocolate chips. Immediately pour over warm brownies. Let cool completely before cutting.
PEANUT BUTTER AND OATS ENERGY BITES
Packed with hearty oats, creamy peanut butter, bananas, and a sprinkling of cinnamon, these no-bake peanut butter banana energy bites make the perfect, on-the-go breakfast, snack, or even dessert.
2 1/2 cups Quaker Oats (quick or old-fashioned)
1 teaspoon ground cinnamon
1 cup ripe mashed banana (about 2 large bananas)
1/4 cup creamy or chunky peanut butter
2 tablespoons honey
Place oats and cinnamon in large bowl; stir to blend well. Add mashed banana, peanut butter and honey. Stir until ingredients are well blended. Shape into 24 (about 1-inch diameter) balls. Refrigerate, covered, until chilled. Store leftovers in refrigerator, covered.—[email protected]