This recipe was another accident as I am still on my quest to make a brownie type of treat without a truckload of dates in it. Everything still turns out yum, if not an interestingly different texture to what I envisaged. However once again it’s good enough to add to the recipe list and something I would make again.
Did you know there is a worldwide hazelnut shortage?
In September last year there were extreme weather conditions in Turkey where most of the world’s hazelnuts are grown and prices have gone through the roof.
Another interesting fact is that Ferrero, makers of Nutella utilise 25% of the world’s hazelnuts. Boy! Whoever stumbled on that recipe must super rich – well his family anyway, as I understand he is no longer with us.
What actually is in Nutella?
I am currently reading another book called Big Fat Lies by David Gillespie and it is awesome.
The basic premise is that sugar and seed oils contribute hugely, massively and in gigantic proportions (did I emphasise that enough??) to our overweight epidemic.
I was nearly going to write about it today however Easter is coming and I didn’t want to spoil it for you. And besides I think everyone will be more receptive to the message after they are feeling sick on commercial chocolate after Easter and we are all wailing, “never again!”
Ok so it’s true, I don’t eat grains. So you may be thinking, what the hell is she doing with oat cookies then?
Before you say hypocrite with a capital H, let me explain.
My husband and I were on a road trip to find a field of sunflowers. He is a photographer, so these fun adventures lead us to all kinds of stunning places where I can just sit, enjoy and bask in the beauty of the planet. As we passed a McDonald’s sign he said, “The Golden Arches sign makes me feel sick these days…”
This was an interesting statement as he was once a junk food king, devouring Maccas on the way home from work, pizza for dinner, Hungry Jacks as a legitimate lunch option and downing all matter of soft drinks as part of his normal diet. It didn’t make him overweight but there seemed to be an internal protest going on and slowly over time, it seemed his body couldn’t handle it any more. Call it age, call it just being overloaded with crap for too long, call it whatever you like but the stomach pains, gut pains, feeling nauseous, just generally feeling bad after this type of food led him to eat it less and less often to the point where now he doesn’t eat it at all.
I was given an opportunity by the lovely people at nuts.com to explore the world of Almonds. And since I already use them in some of my cooking, this was a fun exercise to learn a little more and experiment with my cooking creations.
So you already know I’m quite mad about nuts as they pack quite a nutritional punch and Almonds are no exception. A quick look around about them claims they are high in biotin and Vit E and also have manganese, copper, Vit B2, phosphorus and magnesium. Also high in protein and good fats. Apparently they are good for helping diabetes, heart health, improve blood fats, weight loss and seem to be quite the miracle food. However you know me by now and unless eating them makes me feel good, I don’t necessarily believe all that’s written.
One of my favourite things about simple recipes is that you can sometimes just add one more ingredient to the mix and it completely changes it to a new taste sensation. And this is what happened here. I had Philly cheese in the house for some reason and was making my PB Protein Balls and my usual weekly batch of Chocolate Tweets and decided to mix it in and the result was a decadent ‘to-die-for’ dessert that’s super healthy!
It’s true, most of my recipes are for sweetish stuff, as is my preference. However not everyone is the same and I have been asked a few times if I had any more savoury type snack options. I listed a few in my book Lite as a Feather, such as the Feta, Tomato and Olive sticks and Cheesy Chips on my blog. However a type of savoury cracker took my fancy and I wanted to make the simplest, best tasting one and so the experimentation began…
Peppermint and chocolate is a fantastic combination and even more so when it’s refined sugar free, full of the good stuff and still tastes amazing! Howzat?
I put together this recipe last year but have made a slight change, as I didn’t like the way the coconutty part was a bit crumbly. Macadamia nuts to the rescue as their oil content helps the ‘stick it’ factor and mild taste takes on the flavour of whatever you put with it and ‘ta daah’ pepperminty slice perfection.