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SESAME, CASHEW & CHOC CHEWY BARKS – CHRISTMAS SPECIAL Recipe

Posted on by misterbowtie

FESTIVE CHEWY BARK Ingredients:

  • 180g (3/4 Cup) Caster Sugar 120, 60 brown
  • 85g (1/4 Cup) Honey
  • 1 Tablespoon Water
  • 80g ( Cup) Raw Sesame Seeds
  • 10g Poppy seed
  • 75g (1/2 Cup) Cashew Nuts
  • 80g Bittersweet Dark Chocolate 70%, Coarsely Chopped
  • 1 Teaspoon Pure Vanilla Extract
  • 2 Teaspoons Unsalted Butter
  • 1/4 Teaspoon Baking Soda
  • Pink Rock Salt/Sea Salt

 

METHOD:

  1. Preheat oven to 180C (350F).
  2. Combine sugar, honey and water into a small pot.
  3. Heat on medium heat, stirring until a smooth slurry mix is made.
  4. Stir in the sesame seeds & cashews & cook whilst stirring until the sides bubble and turns golden amber.
  5. Remove from heat & stir in the vanilla & butter till smooth.
  6. Stir in the baking soda, be careful as it will begin to foam up and bubble a bit.
  7. Immediately pour out onto 23cm (9″) silicone pan.
  8. Bake & check every 15-20 minutes until the sides begin to bubble. At this point you will need to bake for another 30-40 minutes at least to get a deep, dark amber colour to get it really crunchy but still chewy. Cover top with tray if necessary. Mine took around 40-50 minutes giving it a nice crisp crunch but very soft chew in the centre. The longer you go after that the firmer the centre of the slab will get.
  9. Remove the pan & crack or sprinkle some rock or sea salt lightly all over the brittle.
  10. Scatter the chocolate pieces.
  11. Allow to cool completely. It should feel firm and require a fair amount of pressure to make the slab give in when pressing with your finger.
  12. Once it has hardened, use sharp knife to chop into irregular pieces.
  13. Pack for gifts and keep airtight when not serving.
  14. *You can easily replace any of the nuts, seeds for your preferred choices.

SCRUMMY BAKERS BAR – Recipe

Posted on by misterbowtie

MANGO MATCHA BAR Ingredients:

  • 200g Rolled Oats
  • 2 Ripe Banana / 1 Cup 256g Plain Greek Yogurt
  • 1/4 85g Cup Honey
  • Zest & Juice of 1/2 lemon/lime
  • 4-5 Tablespoons Flax Seeds / dried mangoes
  • Pinch of Salt
  • Matcha Powder (to dust) Or…
  • White sesame, toasted
  • Desiccated Coconut, unsweetened (to roll in)

 

METHOD:

  1. Toast sesame in a pan over medium heat, stirring frequently until brown and fragrant.
  2. In a bowl, combine oats, sesame, salt, chopped dried mangoes (bite size) and flax seeds.
  3. In another bowl, whisk together the yogurt, lemon juice and honey.
  4. Mix together with the dried ingredients until well combined.
  5. In a cling wrap or baking paper-lined pan, place the mixture in and press to compress into a bar of desired thickness and size.
  6. Freeze until firm enough to slice, remove from pan and slice into small bars of choice. Store in an airtight container and keep in the fridge till needed.
  7. Dust with matcha powder before serving for best presentation.

 

 

PEANUT BUTTER CHOCOLATE BITES Ingredients:

  • 40g 1/4 cup Cashew Nuts, toasted
  • 30g 1/4 cup oats
  • 100g cup natural Peanut butter
  • 20g honey
  • 2 Tablespoons Flax Seed
  • 35g Dried mulberries
  • Dark Chocolate, bittersweet 80%
  • Sea Salt

 

METHOD:

  1. Toast cashew nuts in a pan over medium heat until brown and fragrant.
  2. Add all ingredients except chocolate and salt into a processor.
  3. Blitz until a fine paste.
  4. Press into small bite sized molds, pressing firmly to ensure the mold is properly filled.
  5. Freeze until solid and pop out of the molds onto a lined tray. Allow to come to room temperature.
  6. Melt the chocolate in short 10 second intervals until smooth.
  7. Place some melted chocolate on top of each cube, and sprinkle a tiny pinch of salt over each one.
  8. NOTE: If you do it whilst the cubes are too cold, chocolate will set faster. I would recommend doing a few then adding the salt, and repeating with the rest.

 

SPICED COCOA BALLS Ingredients:

  • 100g Unsweetened Tahini
  • 70g Rolled Oats
  • 1/2 Tablespoon Ground Cinnamon
  • 1/2 Tablespoon Cocoa Powder, Unsweetened
  • 4-5 Tablespoons Uncrystallised Ginger, Chopped
  • 20g Honey
  • Extra Cocoa Powder for rolling

 

METHOD:

  1. Combine all ingredients and mix until well combined.
  2. Roll into bite sized balls and keep airtight and chilled until needed.
  3. Roll in cocoa powder, toasted sesame seeds or coconut.