Page 18 - Forest Row Local September Edition
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18 September 2020 • Forest Row Local
   Humous & Chocolate Granola Bars
HUMOUS
As promised last month here is my lockdown Humous recipe. I’ve struggled to find a recipe I like over the years, but finally got there! Do get the best quality tahini you can afford as it really is worth it. I love Belazu tahini.
The key points of making super creamy Humous are 1) boiling the chickpeas. b) using ice cold water and c) blending for a long time.
100g chickpeas from a tin (drained weight). 45g tahini
2 tablespoons lemon juice
1 tablespoon olive oil
2 tablespoons ice cold water
salt to taste.
1 teaspoon garlic puree, or 1 peeled garlic clove.
1. Fill a saucepan with water, add the chickpeas and 1 level teaspoon bicarb of soda.
2. Bring the pan to the boil, then reduce the heat
and simmer for about 5 - 8 mins until the skins are starting to come away from the chickpeas and they are soft.
3. Drain the chickpeas, cover and leave to cool for a few minutes until luke warm (don’t leave them to cool for too long or they will dry out).
4. Once cool, place the chickpeas, garlic, lemon juice, olive oil, salt & tahini into your blender and blitz. Add the cold water and blitz again - keep going until you get a super smooth, creamy consistency.
5. Taste! You can add more garlic, lemon, salt etc to get your preferred flavour.
CHOCOLATE GRANOLA BARS (makes 6 bars)
I came up with this recipe as a possible seller for my
new online shop, however I’m not sure they are robust enough to survive the royal mail system! So here’s how to D.I.Y!
1 1⁄2 cup oats
60g chopped nuts or a mixture of nuts & seeds 30g goji berries, raisins or chopped dried apricots 2 tablespoons cocoa powder
4 tablespoons agave syrup or golden syrup
4 tablespoons almond butter
4 tablespoons butter or vegan alternative.
1. Preheat oven to 180 c
2. Place the almond butter, butter, cocoa and agave
syrup in a saucepan and heat over a low heat, stirring until the butter is melted and everything is well combined.
3. Remove from the heat and add in the dry ingredients
4. Line a baking tray with parchment paper or similar and shape the mixture into a rectangular shape. Roughly 3 cm high.
5. Bake for 20 mins. Remove from heat and leave to cool. Once cool cut into slices.
Perfect back to school afternoon snack.
See you next month by Ella Easton
If you want to check out my new shop it’s www.rabbitfoodglutenfree.com and hopefully by the time you’re reading this I will have attached the blog with loads of free recipes for you to enjoy.
01342 889 455 www.forestrowlocal.co.uk www.facebook.com/forestrowlocal www.instagram.com/forestrowlocal
































































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