Line a 8-inch square pan with parchment paper.
In a large bowl, combine coconut, oats, peanut butter and 2/3 cup (150 mL) of honey, almonds, pistachios and half the cashews; mix well. (Mixture may be hard to mix, use a stand mixer or finish by hand.)
Press mixture evenly into pan. Sprinkle top with remaining cashews and chocolate chips, pressing lightly. In glass measure, Microwave remaining 3 tbsp (45 mL) of honey on High for 15 seconds and drizzle over the top of the mixture. Refrigerate for 1 hour or more. Cut into square and enjoy!
Tip:
- Customize squares by adding your favorite dried fruits and nuts.
1. In a small food processor blend feta, honey, cinnamon and vanilla together until soft and creamy.
2. In two parfait glasses, layer figs, followed by creamed feta, fig spread, granola and fruit. Drizzle with honey if desired.
Using a melon baller, scoop out watermelon and melon rounds. If you do not have a melon baller, cut into 1 inch cubes.
Place all fruit in a bowl; add rosemary, mint, lemon zest and juice, vanilla seeds; toss gently.
Sprinkle with crumbled feta cheese and serve.
1. Mix flour, sugar, baking powder, fennel seeds and salt in a large bowl.
2. In a separate bowl, whisk together milk, melted butter and eggs and pour into the dry ingredients and mix.
3. Add the feta cheese and the dates.
4. Heat a skillet brushed with vegetable oil. Place ¼ cup of the batter on the skillet and cook for 5-6 minutes until both sides are browned.
5. Transfer the pancakes onto a rack and place in a preheated oven on low to keep them warm and crispy. Repeat until all batter is used.
6. Drizzle the pancakes with honey and serve.
1. Add the yeast to lukewarm water; stir in sugar and olive oil and leave it for about five minutes until foamy.
2. In a stand mixer fitted with the dough hook, mix all ingredients (starting with the 5 cups of flour) at medium speed for about 4 minutes or until the ingredients form a coarse dough. Let dough rest for 20-30 minutes; mix again for a few minutes or until the dough is smooth and does not stick to the sides of the bowl. If dough appears too sticky, add more flour.
3. Transfer dough to a flat, clean, floured surface. Dust the dough with some extra flour to absorb the excess surface moisture and then mold it into a ball.
4. Place the dough in a bowl brushed with olive oil and cover with cling wrap and a towel. Let the dough rest at room temperature for 90 minutes until the dough has doubled in size.
5. Preheat oven to 250°C.
6. Divide the dough into 8 equal pieces and form into balls. Roll out each dough ball into a round shape and spread on a spoonful of jam. Add the strawberries, feta cheese and chopped basil and bake for 9-10 minutes, until the dough is crispy and the cheese is slightly coloured.
7. Drizzle with molasses and serve.
