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This is a lovely snack when you are craving something sweet and has the added advantage of being refined sugar free.

250g chopped dates
1 egg
125g butter
150g organic honey
125g coconut
125g rolled oats
1 tablespoon Bestow Beauty Oil

Melt butter and honey in a saucepan over gentle heat, add the beaten egg and chopped dates. Boil for 5 minutes. Add the coconut and rolled oats. Let the mixture cool slightly and then stir in the Bestow Beauty Oil. Press into a slice tin, cut into squares and put in the fridge. Leave overnight and then sprinkle with coconut.

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1 cup almonds (soaked overnight – discard water)
2½ cups dates (soaked for a couple of hours – 1½ cups for topping)
½ to ¾ of a cup filtered water
½ cup pure organic cacao powder
2 cups fresh coconut flesh or dessicated coconut

Drain the soaked dates and add to a food processor to blend with a little bit of filtered water until smooth like cake icing. Remove from the food processor. Finely grind the almonds in the food processor with the water, then add a cup of the blended dates and cacao or carob powder. Blend until smooth.

Mix the coconut into the almond mix in a bowl, then press into a biscuit tray to about 2.5 cm thickness. Leave covered in the fridge for 2-3 hours to firm up.

Remove from the fridge and spread the date icing over the set mix. Sprinkle with some coconut or crushed nuts of your choice if desired. Place in the fridge until icing has set. Cut into small squares and serve.

Store in an airtight container in the fridge or freezer.

Here’s a healthy version of the roll ups you can buy at the supermarket, made from fresh fruit with no added sugar.

1 cup apricots
1/2 cup cherries
OR
1 cup peaches, peeled
1/2 cup pears, peeled

Puree all ingredients for the desired roll ups in a blender or food processor.
Pour puree onto a dehydrator tray lined with a paraflex sheet or similar.
Dehydrate at about 45 – 50 deg C until leathery.

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My lovely friend Liz has been back in the kitchen this week whipping up more healthy treats. She delivered a box of these crackers to me and they were delicious especially slathered in basil pesto.

Healthy Crackers Recipe
2 tablespoons of butter or coconut oil
2 cups of ground nuts (almonds, hazels, walnuts etc)
2-3 tablespoons of water (or almond milk or coconut milk)

Mix the ingredients well. Roll out thinly on a board. Cut into squares or any other shapes. Sprinkle some coarse salt, poppy seeds, caraway seeds or coriander seed on top. Bake in the oven on baking paper at 150 deg C for 20-30 mins or golden brown.

You can improvise by adding to this mixture, herbs, cinnamon, cayenne pepper, black pepper or salt.

Such an easy recipe don’t you think? Have fun experimenting, we’d love to know what different combinations you try.

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My good friend Liz delivered these fantastic little crackers she made using her Sedona dehydrator, you can use any brand of deydrator or a fan oven.  They are delicious and so good for you.  Liz added a ‘skin food’ twist by adding some Bestow Beauty Powder to the mix!  We topped them with some homemade hummus for extra goodness.

Raw Cracker Recipe

3 cups of linseeds soaked in cold water for 24 hours
2 organic carrots, scrubbed and roughly chopped
2 cups of sunflower seeds, soaked for 24 hours, drained
1 large red capsicum
2 courgettes
2 tbsp unpasteurized miso (optional)
A splash or two of tamari or shoyu
2 tbsp garlic granules or 4 cloves chopped garlic
1 small red onion
1 tbsp dried oregano (optional)
2 tbsp of Bestow Beauty Powder
2 tbsp of chopped sundried tomatos
1 tsp Himalayan salt
½ to 1 cup water

Place all ingredients in a food processor starting with one cup of water and blend into a smooth paste.  If it is too thick add more water until it is easy to thinly spread.

Place 1/4 of mixture onto baking paper and spread, place another sheet on top and roll out the mixture using a rolling pin until it is ¼ inch thick. Carefully peel back the top sheet using a knife to smooth the mixture down.  Lightly score the mixture into cracker sizes and carefully place onto a baking tray. Repeat with the process with the remaining mixture.

Dehydrate in a fan oven at 50 degrees celcius for 8 to 18 hours until crisp or use a dehydrator.

INGREDIENTS*
250g mixed dates, prunes, apricots, raisins, brazil nuts, almonds, pumpkin and sunflower seeds
150g hulled tahini
3-4 tablespoons wheat germ
3-4 tablespoons runny honey
1 cup coconut
Half a teaspoon vanilla essence
2-3 tablespoons Bestow Beauty Oil

DIRECTIONS
Combine all the ingredients in a food processor and blend. Roll into balls, dust with extra coconut and serve. Store in the refrigerator or they can be frozen.

* Organic produce is preferable but not essential.

  • January 18, 2012

Ingredients*
1 cup finely chopped dried apricots or dates
1 cup raisins
1 tablespoon honey
250g ricotta cheese
1 cup coconut
1 dessertspoon Bestow Beauty Oil

Directions
Simply mix ingredients together and form into small balls about the size of a walnut.  Dust with extra coconut and serve. Store in the refrigerator or they can be frozen.

* Organic produce is preferable but not essential.

  • June 6, 2011