This is one of my favourite recipes, adapted from time spent at Five Elements in Bali. I love enjoying it as a snack, a treat with raw cacao chocolate or combined with my raw cacao chocolate mousse with coconut yoghurt. There are no nuts so a great snack in children’s lunch boxes. Pre and post marathons, it is a dynamic wholly nourishing snack, rich in anti oxidants and essential fats, and low glycemic impact due to natural fruit sugars and cinnamon to assist in balancing your blood sugar. If you don’t have a dehydrator pour the mixture onto baking trays lined with waxed paper and place in the oven at 120 C and just watch until it is dry enough yet still chewy. Then place in the freezer for 10 minutes to snap dry before keeping in the fridge. It will last 3-4 weeks.
For the wet ingredients:
- 3 ripe bananas
- 2 whole oranges, remove seeds and grate the rind of both
- 2 tbs raw honey
- 75 g pitted dates
- 2 tsp cinnamon
- 1 tsp good vanilla powder
- 15 g peeled ginger
- 3 pinches nutmeg
- ½ tsp ground cardamom ( I like to toast the pods gently then break down in pestle and mortar, sieve out the shell for a really gorgeous cardamom flavour)
- ½ tsp five spice
Option to add more spice or honey as you desire, sweetness is very personal.
For the dry ingredients, use organic where possible:
- 50 g goji berries
- 50 g flax seed
- 50 g white sesame seeds
- 50 g black sesame seeds
- 150 g pumpkin seeds
- 100 g sunflower seeds
- 30 g pine nuts
- 40 g dried coconut flakes
- 20 g mulberry berries or raisins
Blend all wet ingredients in a blender and pour over dry mix. Mix well.
If using a dehydrator smooth out on the trays, approximately 1cm thickness and dry at 105 degrees for 9 hours flip, then break into biscuit size bites.
Dry for a further 2 hours or until a nice chewy consistency.