Page 13 - Fresh Magazine - Winter 2017

tayecoaios
tayecoaios

HEALTHY TIP
This blended mix of nuts and dates
is much healthier than the usual
tru es made with chocolate and
cream. They’ll trick everyone into
thinking they’re being naughty
when these have virtually no
re ned sugar, plus they’re gluten
free and vegan too.

Hanging pinecones No-bake baubles

MAKES 12 MAKES 12

125g fl aked almonds Put the fl aked almonds into a large frying 25g dark chocolate, minimum Line a tray with non-stick baking paper
100g pecan nuts pan and toast over a medium heat, tossing 70% cocoa solids, roughly and set aside.
100g whole blanched regularly, until golden. Remove and set chopped Melt the chocolate in a small bowl set
almonds aside for decorating. Line a baking tray 50g plain cashew nuts over a pan of simmering water or in
25g sesame seeds with non-stick baking paper and set aside. 25g walnuts 30-second blasts in the microwave,
100g pitted dates Toss the pecans, whole almonds and 25g hazelnuts stirring regularly. Remove and set aside.
100g dried fi gs 100g pitted dates
1 tablespoon water sesame seeds into the same pan and toast 1 orange, very fi nely grated Put all the nuts in a mini-blender and
½ teaspoon mixed spice in the same way. Tip into a food processor zest only blitz until very fi nely chopped. Add the
12 x 16cm pieces of string or and add the dates, fi gs, water and mixed 1 teaspoon vanilla extract dates, orange zest and vanilla extract
thin ribbon spice. Blend for a minute or two until as and blend until smooth. Add the
smooth as possible, scraping down the TO DECORATE melted chocolate and blitz again until
sides once or twice. 1 tablespoon unsalted well combined.
Divide the mixture into 12 even-sized pistachio nuts, chopped Divide the mixture into 12 even-sized
pieces, about 35g each. Take one piece, 1 tablespoon dried pieces, about 20g each. Taking one
fl atten it slightly in the palms of your cranberries piece at a time, fl atten it slightly in
hands and place two ends of one piece 1 tablespoon chopped dried the palms of your hands and place
of string or ribbon in the centre. Form the apricots two ends of one piece of string in the
mixture into an egg shape, enclosing the 1 tablespoon goji berries, centre. Shape the mixture into a ball,
string and with the loop coming upwards halved lengthways enclosing the string and with the loop
through the pointy end of the egg. Repeat 1 tablespoon desiccated sticking out. Repeat to make all of the
coconut
to make all of the shapes, arranging them a little red gel food colour balls, arranging them on the lined tray
on the lined tray as you go.
paste, optional as you go.
BORED Taking one egg at a time, press the tips of 12 x 10cm lengths of string or Stick small pieces of the pistachios and
KIDS TIP toasted fl aked almonds at an angle into thin ribbon dried fruits to the outside of eight of
The making and the mixture in a row around the bottom. the baubles, arranging them in rows or
shaping of this The almonds should be pointing upwards. other pretty patterns. Put the coconut
mixture is pretty Repeat with the next row and so on until in a ziplock food bag and, if liked, toss
quick, but the it’s completely covered. Gently press the through a little red food colouring until
decorating does need whole pinecone in between the palms of completely coated. Toss the remaining
some time so it’s an your hands to ensure the almonds stick to baubles in the coconut until completely
ideal activity to keep the dough. Repeat until all the pinecones coated, pressing them lightly through
the kids occupied are decorated. the bag to stick if necessary.
while enjoying some Cover with cling fi lm and chill in the fridge
festive music or in for 1 hour, until fi rm. These will keep for These will keep for up to three weeks
front of a Christmas up to a week layered between parchment in the fridge, layered between baking
movie. paper in an airtight container in the fridge. paper in an airtight container.

WINTER 2017 FRESH | 11

010 Fresh_Winter 2017_Edible decorations_v5_KJ.indd 11 26/10/2017 17:19