Honey apricot oat bars
90 grams dried apricots
35 grams whole-wheat flour or spelt flour
35 grams wheat germ
1/2 teaspoon ground cinnamon
75 ml apple juice concentrate
4 tablespoons LSA mix
Chop the apricots and mix with the rest of the ingredients. Pack the mixture into a 20 centimeter square tin and bake in a cool oven at around 100-150° Celsius. Cool and cut into bars to serve.
Brown Rice Pudding
1 cup brown rice
1/2 cup nut milk, soy milk or skim milk
1 handful raisins or currants
1 handful sliced almonds
1 teaspoon vanilla essence
2 teaspoons honey or brown rice malt syrup
Cook the brown rice in boiling water until it is tender. Drain off the water. Then stir the milk through the rice. Add the raisins or currants, vanilla essence and honey, and combine thoroughly. Reheat in a pan on the stove or in the microwave. Can also be served cold.
Apricot and Peach Swirl
8 dried peaches, soaked
1/4 teaspoon natural vanilla essence
140 grams low-fat yogurt
30 grams cottage cheese
1 egg white
Stew apricots until soft. Blend in a processor, adding the vanilla essence, soaked dried peaches, yogurt and cottage cheese. Whisk the egg white stiffly. Fold into apricot mixture. Place in a bowl or glasses. Chill before serving.
Coconut and Apple Surprise with Apricot, Fig Sauce
25 grams carob
4 green apples, chopped
30 ml honey
15 ml passion fruit juice
25 grams shredded coconut, toasted
Sauce:
40 grams dried apricots
40 grams of dried figs
water as required
Chop carob and apples into small pieces. Mix this with honey, passion fruit juice and shredded coconut. Press the mixture into a greased tin. Cover this and let it chill in the fridge for 3 hours. To make the topping, cover the apricots and figs with water and bring to the boil. Blend to a watery consistency in the blender. Cool. Serve the coconut and apricot slice on a plate and pour the apricot and fig sauce over the top.
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