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Saturday, 21 January 2017

Afternoon Booster...

Afternoon Booster: Feel like you need a bit of a mid-afternoon boost to keep you going for a couple of hours? Try this satisfying snack!

To celebrate Fairtrade Fortnight (27th Feb – 12th March) and this year’s ‘Break’ theme, we have some delicious snacking recipes from Tate & Lyle Sugars using Tate & Lyle Fairtrade Light Brown Sugar.

Preparation 15 minutes
Cooking 8 minutes

Makes approximately 20

  • 200g desiccated coconut
  • 1 large egg white
  • 50g ground almonds
  • 50g salted pistachio nuts, chopped
  • 50g pumpkin seeds
  • 50g Tate & Lyle Light Soft Brown or Light Muscovado Sugar
  • 2tbsp Lyle’s Golden Syrup
  • 1-2tbsp dried raspberry flakes (optional)

How to make this recipe:

1. Preheat the oven to 190°C, fan oven 170°C Gas Mark 5.

2. Tip the coconut into a dry frying pan and cook over a high heat for 1-2 minutes, stirring with a wooden spoon, to toast lightly. Cool for 5 minutes.

3. Meanwhile, use a fork to lightly whisk the egg white in a mixing bowl. Stir in the coconut and add the ground almonds, pistachio nuts, pumpkin seeds, Tate & Lyle Light Soft Brown or Light Muscovado Sugar and Lyle’s Golden Syrup.

4. Spoon the mixture into a silicone mini muffin tray (or similar) to make approximately 20, cooking in batches if necessary. Transfer to the oven and bake for 8 minutes.

5. Cool, then ease the treats from the tray. Sprinkle the dried raspberry flakes on top (if using). Keep in an airtight tin for up to 2 weeks.

Cook’s tip: You could use chopped almonds, hazelnuts or peanuts instead of the pistachios.

If you prefer, tip the whole mixture into a lined 23cm square cake tin and bake for 10-12 minutes. Cut into squares when cool.

Afternoon Booster recipe courtesy of Taste And Smile.


1 comment

  1. These look amazing. I don't think I've ever seen raspberry flakes!


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