It’s a bit miserable out today, a bit damp and grey, and well…January-ish. On such days, I’m usually far more susceptible to the lure of tea and biscuits, accompanied by a ‘straight-to-TV’ film or a flick of a magazine.
A few weeks ago I watched a documentary on sugar, which quite frankly terrified me and was far more effective than any January health kick in motivating me to step away from the biscuit tin.
That said though, life would be terribly dull without a few treats. So my current approach is to at least try to opt for homemade ones where I can control the sugar and other ingredients. I’ve been meaning to try The Little Green Spoon blog’s pistachio and cranberry squares for the last couple of weeks.
These were really simple to make, and quick too (an added bonus!). In summary, lightly toast oats and pistachios. Blitz these with coconut and cranberry, and then bind with melted coconut oil, almond butter and maple syrup. I reduced the amount of maple syrup slightly, and I’d imagine you could use another oil or melted butter instead of coconut oil, depending on what you have to hand.
If you happen to be into icing cakes, and have an icing smoother, it comes in very handy for squishing the mixture into a baking tray to set. If not, your hand or a sideways mug (hold by the handle and roll) will also do the trick.
The recipe I was working from yielded 12 perfect squares. My attempt was a bit crumblier…so broke a little when I cut it into pieces. Still tasty, just a bit misshapen (and the leftover crumbs were delicious sprinkled into yogurt).