Wednesday, 30 July 2014

NEUTE LEKKERS

Neute Lekkers
http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/07/neute-lekkers.html

Bestandele:
150 g sjokolade blok
100 g neute – grof gekap (pekaneute of grondboontjies) Ek hou my grondboontjies heel (my keuse)
Smelt sjokolade en meng neute by.
Skep teelepels vol op ‘n gesmeerde bakplaat en laat stol.
Opsioneel: VERSIERING:
50 gr wit sjokolade
Smelt wit sjokolade en drup oor neute/sjokolade vir versiering.
Jy kan as jy wil, so bietjie klapper ook byvoeg of bo-oor strooi as nog warm is.Bêre in lugdigte houer.*kreatiewekosidees*


Makes 16 bars

Ingredients:
1 cup cashew pieces
1 cup sunflower seeds
1 cup pumpkin seeds
1/2 cup desiccated coconut or coconut flakes
3/4 cup cranberries (I was lucky to find some sweetened with apple juice)
50g coconut oil
1 Tbsp coconut cream
1/4 cup honey
1/2 cup coconut palm sugar

Method:
Line a 20cm square tin with baking paper and set aside. Lightly toast the first four ingredients one after the other in a large frying pan over a medium heat. Once toasted, place the nuts and seeds in a medium bowl along with the cranberries and set aside. Heat oil,  coconut cream, honey and sugar over medium heat stirring constantly until the caramel reaches hard ball stage on a candy thermometer (alternatively test the caramel by dropping a small amount into a cold glass of water, it is ready when the caramel stays firm). Pour over mixture in bowl, mix well. Press into tin, when nearly cold, cut into bars. Store in an airtight container. - See more at: http://www.incrediblyedible.org/2014/05/caramel-cashew-nut-seed-bars-gluten.html#sthash.1RWd80k1.dpuf
Makes 16 bars

Ingredients:
1 cup cashew pieces
1 cup sunflower seeds
1 cup pumpkin seeds
1/2 cup desiccated coconut or coconut flakes
3/4 cup cranberries (I was lucky to find some sweetened with apple juice)
50g coconut oil
1 Tbsp coconut cream
1/4 cup honey
1/2 cup coconut palm sugar

Method:
Line a 20cm square tin with baking paper and set aside. Lightly toast the first four ingredients one after the other in a large frying pan over a medium heat. Once toasted, place the nuts and seeds in a medium bowl along with the cranberries and set aside. Heat oil,  coconut cream, honey and sugar over medium heat stirring constantly until the caramel reaches hard ball stage on a candy thermometer (alternatively test the caramel by dropping a small amount into a cold glass of water, it is ready when the caramel stays firm). Pour over mixture in bowl, mix well. Press into tin, when nearly cold, cut into bars. Store in an airtight container. - See more at: http://www.incrediblyedible.org/2014/05/caramel-cashew-nut-seed-bars-gluten.html#sthash.1RWd80k1.dpuf

Makes 16 bars

Ingredients:
1 cup cashew pieces
1 cup sunflower seeds
1 cup pumpkin seeds
1/2 cup desiccated coconut or coconut flakes
3/4 cup cranberries (I was lucky to find some sweetened with apple juice)
50g coconut oil
1 Tbsp coconut cream
1/4 cup honey
1/2 cup coconut palm sugar

Method:
Line a 20cm square tin with baking paper and set aside. Lightly toast the first four ingredients one after the other in a large frying pan over a medium heat. Once toasted, place the nuts and seeds in a medium bowl along with the cranberries and set aside. Heat oil,  coconut cream, honey and sugar over medium heat stirring constantly until the caramel reaches hard ball stage on a candy thermometer (alternatively test the caramel by dropping a small amount into a cold glass of water, it is ready when the caramel stays firm). Pour over mixture in bowl, mix well. Press into tin, when nearly cold, cut into bars. Store in an airtight container. - See more at: http://www.incrediblyedible.org/2014/05/caramel-cashew-nut-seed-bars-gluten.html#sthash.1RWd80k1.dpuf
Makes 16 bars

Ingredients:
1 cup cashew pieces
1 cup sunflower seeds
1 cup pumpkin seeds
1/2 cup desiccated coconut or coconut flakes
3/4 cup cranberries (I was lucky to find some sweetened with apple juice)
50g coconut oil
1 Tbsp coconut cream
1/4 cup honey
1/2 cup coconut palm sugar

Method:
Line a 20cm square tin with baking paper and set aside. Lightly toast the first four ingredients one after the other in a large frying pan over a medium heat. Once toasted, place the nuts and seeds in a medium bowl along with the cranberries and set aside. Heat oil,  coconut cream, honey and sugar over medium heat stirring constantly until the caramel reaches hard ball stage on a candy thermometer (alternatively test the caramel by dropping a small amount into a cold glass of water, it is ready when the caramel stays firm). Pour over mixture in bowl, mix well. Press into tin, when nearly cold, cut into bars. Store in an airtight container. - See more at: http://www.incrediblyedible.org/2014/05/caramel-cashew-nut-seed-bars-gluten.html#sthash.1RWd80k1.dpuf
Makes 16 bars

Ingredients:
1 cup cashew pieces
1 cup sunflower seeds
1 cup pumpkin seeds
1/2 cup desiccated coconut or coconut flakes
3/4 cup cranberries (I was lucky to find some sweetened with apple juice)
50g coconut oil
1 Tbsp coconut cream
1/4 cup honey
1/2 cup coconut palm sugar

Method:
Line a 20cm square tin with baking paper and set aside. Lightly toast the first four ingredients one after the other in a large frying pan over a medium heat. Once toasted, place the nuts and seeds in a medium bowl along with the cranberries and set aside. Heat oil,  coconut cream, honey and sugar over medium heat stirring constantly until the caramel reaches hard ball stage on a candy thermometer (alternatively test the caramel by dropping a small amount into a cold glass of water, it is ready when the caramel stays firm). Pour over mixture in bowl, mix well. Press into tin, when nearly cold, cut into bars. Store in an airtight container. - See more at: http://www.incrediblyedible.org/2014/05/caramel-cashew-nut-seed-bars-gluten.html#sthash.1RWd80k1.dpuf