apricot raw bars

Just for for you, a healthy snack created by my friend Silvia, alias, the Glowchef, whom I interviewed here earlier in the blog. They’re easy to make, no fuss, no muss and NO cooking! Take them wherever you go so that you don’t munch on rubbish snacks. This time in Portuguese and in English.

Barrinhas de Alperce e Amêndoa

Um ótimo snack cheio de sabor, de fibra e antioxidantes.

Ingredientes

para uma forma quadrada de 20 * 20 cm

Raspa de meio limão biológico (não encerado)

220 grs de alperces secos biológicos

220 grs de amêndoa pelada

1 colher de sopa cheia de manteiga de amêndoa

1 colher de sopa de mel (ou xarope de ácer, se quiseres que sejam vegan)

2 colheres de sopa de óleo de coco

1/4 de colher de chá de canela

Método

Derrete o óleo de coco numa pequena frigideira, com o lume no mínimo (demora no máximo 2 minutos).

Desliga o lume e junta o mel e a canela. Mexe para incorporar.

Deita os ingredientes sólidos e a raspa de limão na taça do processador de alimentos. Pica tudo por 30 segundos. Junta a mistura do óleo de coco e a manteiga de amêndoa. Bate até ficar tudo bem combinado.

Coloca na forma pré-forrada com folha de alumínio ou papel vegetal.

Distribui de forma homogénea e comprime bem. Eu faço isso com uma colher de madeira, normalmente.

Leva ao congelador por 30 minutos para endurecer.

Corta as barrinhas do tamanho que mais gostares e guarda-as no frigorífico.

Nota Se os alperces forem muito rijos, aconselho a pô-los de molho em água morna por 10 minutos, antes de iniciar a preparação das barrinhas. Depois escorra-os bem e executa a receita como descrito acima.

Esta receita foi inspirada pela Madeleine Shaw.

healthy snacks

Apricot and Almond Bars

A tasty snack, full of fiber and antioxidants.

Ingredients

for a square brownie pan 20 * 20 cm

Zest of half an organic lemon (unwaxed)

220 gr of organic dried apricots

220 gr of blanched almonds

One heaped tablespoon of almond butter

One tablespoon of honey (or maple syrup if you want to make them vegan)

Two tablespoons of coconut oil

1/4 teaspoon of cinnamon

Method

Melt the coconut oil in a small pan, over low heat. It will take 2 minutes, tops.

Turn off the heat and add the honey (or syrup) and the cinnamon. Mix to combine.

Place all the dry ingredients and the lemon zest in the bowl of your food processor. Pulse for 30 seconds.

Add the liquid ingredients (the oil and honey mix) and process until you see that everything is coming together, like a textured paste.

Line your brownie pan and fill it with the bar mixture.

Distribute it and press carefully, paying particular attention to the corners. I usually do it with a wooden spoon.

Freeze for 30 minutes, to ensure it hardens enough to keep the shape.

Cut your bars into your favorite shape and enjoy.

Keep them in the fridge.

Notes If the apricots are too hard to process, soak them in warm water for 10 minutes before starting to prepare the bars. Afterward, drain them and proceed as described in the recipe above.

This recipe was inspired by Madeleine Shaw.

lindsay moe unsplash apricot healthy bars

 

Hope you make them this weekend,

xxx

Isabel

2 Comments

  • Posted 16 April, 2018 15:31
    by Carmo

    I love granola bars. This one is absolutely delicious and healthy. I prefer maple syrup with the addition of a little bit sea salt. the sea salt develops the taste. It tastes like salty caramel. So sinfully delicious…..

    • Posted 16 April, 2018 15:33
      by Isabel Costa

      Thanks for your fantastic tip Carmo, definitively going to try this! xxx Isabel

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