Crisp and chewy in texture, they are full of dried fruits and nuts, and which is not contain any flour so it is a gluten free dish. These make a healthy to-go breakfast or a great snack to pack in lunchboxes. The added bonus is that they will keep for several weeks when stored in the refrigerator.
Crisp and chewy in texture, they are full of dried fruits and nuts, and which is not contain any flour so it is a gluten free dish. These make a healthy to-go breakfast or a great snack to pack in lunchboxes. The added bonus is that they will keep for several weeks when stored in the refrigerator.
Ingredients
6 OZ / 175 G chopped almonds
2 OZ / 60 G dried raisins
4.5 OZ / 130 G dates
2 OZ / 55 G chocolate chips
2 OZ / 60 G almonds flour
0.25 TSP baking soda
0.25 TSP salt
2 OZ / 50 G brown sugar
1 EA egg
0.5 TBSP vanilla extract
Directions
Heat up the oven to 160°C. Have an 8 inches square baking pan ready with parchment paper.
Add chopped almonds, dates, dried raisin, chocolate chips, flour, baking soda, salt and sugar to the mixing bowl. Mix for 1 minute.
Beat the egg and vanilla extract in a small bowl. Add the egg mix to the fruit and nuts, then mix for 1 minute.
Divide the mixture to the prepared baking pan. Press it to compart the batter.
Bake for 35 minutes until the batter is golden brown. Remove form oven and allow to cool.
