I have seen the recipe in the book and a few versions going around but none of them really appealed to me. So I came up with these as a slightly healthier version and must say, was pretty pleased. Best of all, the kids just loved them.
Add to the Thermomix and cook for 5 minutes, 100 degrees, speed 3
- 50g butter
- 60g coconut oil
- 50g sugar or rapadura or any other sweetener
- 2T honey
Add 1t vanilla essence, then add the following and stir gently on reverse for a few seconds:
- 1 cup of puffed amarenth
- 3 cups puffed rice
- 50g coconut.
Give it an extra stir with a spatula, pour in to a lined square tin and press down firmly with baking paper over the top. Refrigerate until set, then cut in to bars.
I have always baulked at hiding vegetables in kids foods, I’d rather they know what they were eating and make choices. But, after years of them making choices that didn’t fit with mine, I decided to have a crack at making a cake that tasted fabulous and could be considered healthy too.
This is what I came up with. It was as rich and moist as a mud cake, super filling and super decadent. And the kids absolutely smashed it. Oh, and in keeping with my theory on not hiding veggies, I told them the ingredients after the plates were licked clean.
Here is how I made it:
Blitz in the Thermomix on speed 8 for around 15 seconds:
- 1 zucchini
- 1/2 cup of mashed cooked pumpkin
- 2 eggs
- 60g butter
Add and mix well on speed 6 for around 20 seconds:
- 250g spelt flour
- 3t baking powder
- 80g raw cacao powder or cocoa
- 150g milk
- 150g sugar
Pour in to a lined fairly large tin and bake at 180 degrees for 50 minutes.