Shopping Cart -

Your cart is currently empty.
Continue Shopping
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
IT
Pocketmags Digital Magazines
   You are currently viewing the Italy version of the site.
Would you like to switch to your local site?
Digital Subscriptions > Baking Heaven > FebMar 2019 > BISCUIT HEAVEN

BISCUIT HEAVEN

Bite-size bakes to enjoy with coffee!

WE LOVE… FINGERPRINT COOKIES ROSE HALVA GINGER BERRY KISSES

Protein breakfast bars

MAKES 10

100g (3½oz) pumpkin seeds

80g (3oz) flaxseeds

180g (6oz) soft pitted dates

120g (4oz) soft dried apricots

2 tbsp extra-virgin coconut oil

1 tbsp cacao powder

1 tbsp beetroot powder

A pinch of sea salt

50g (1¾oz) melted cacao (optional)

1 Line a small baking tin with baking paper.

2 Place the pumpkin seeds in a food processor and grind just for a couple of seconds. Pour the chopped seeds into a large mixing bowl and combine with the flaxseeds.

3 Put the dates, apricots and coconut oil into the food processor and process until you have a paste. Combine the date paste with the seeds and add the cacao powder, beetroot powder, if using, and sea salt and stir until the mixture sticks together.

4 Press the mixture into the prepared tin, then place in the freezer for at least 2-3 hours. Remove from the tin and peel off the paper. Cut into small bars and drizzle over the melted cacao, if using.

5 The bars will keep in the refrigerator in an airtight container for up to a month, ready to eat whenever you need one.

Recipe taken from The Cacao Cookbook, published by Aster (£10). Photography by Issy Croker.

Valentine’s Day Linzer biscuits

By Reka Csulak of The Holy Whisk Blog (www.holywhiskblog.com)
READ MORE
Purchase options below
Find the complete article and many more in this issue of Baking Heaven - FebMar 2019
If you own the issue, Login to read the full article now.
Single Issue - FebMar 2019
€5,49
Or 549 points
Annual Digital Subscription
Only € 3,92 per issue
12 Free Back Issues
SAVE
29%
Was €46,99
Now €46,99
Monthly Digital Subscription
Only € 4,49 per issue
SAVE
18%
€4,49
Or 449 points

View Issues

About Baking Heaven

Get your bake on for Easter! This issue of Baking Heaven is chock full of indulgent treats that are perfect for transforming your stash of Easter chocolates into wow-factor bakes, plus we've whipped up over 20 indulgent chocolatey recipes you will love in your bonus Chocolate mini magazine! Find out step-by-step how to make a zingy lemon sherbet meringue pie, follow our masterclass to making a dreamy chocolate cream pie and get our top five simple tips for decorating a cake inside...