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Anna Jones’ recipes for easy carrot and apple flapjacks and rainbow snack platter | The modern cook


Unfortunately, my sweet tooth hasn’t skipped a generation and my son is as keen on ice-cream as I am, but I try to keep sugar at home to a minimum. These little squares are sweetened with dried fruit and maple syrup, and, as sweet things go, are pretty healthy. Most kids love to have some choice in what they eat, so a lot of successful dinners, snacks and treats centre around a big platter for us all to choose from. I have made one like this for a family afternoon movie and for the end of a grownup dinner with equal success. Who says a carrot can’t be a treat?

Easy carrot and apple flapjacks (pictured top)

Sometimes I mix up the spices and use a little cardamom in place of the cinnamon.

Prep 20 min
Cook 45 min
Makes 16

4 tbsp chia seeds
200g rolled oats
150g dried fruit (I use a mixture of dried apricots and raisins)
1 medium carrot
1 apple
100g desiccated coconut
100g pumpkin seeds
6 tbsp maple syrup
1 tbsp vanilla extract
½ tsp ground cinnamon
1 pinch ground ginger
70g coconut oil, melted

Heat the oven to 200C (180C fan)/gas 6 and line a 20cm × 30cm baking tin with greaseproof paper. In a small bowl, soak the chia seeds in four tablespoons of water, then set aside.

Put the oats in a food processor and blitz until you have a scruffy flour, then tip into a large bowl. Put half the dried fruit into the food processor and blitz until broken down and a little mushy. Scrape into the bowl with the oats.

Grate the carrot and apple (no need to peel them) into the bowl, and add the remaining dried fruit, coconut, chia mixture, pumpkin seeds, maple syrup, vanilla, spices and melted coconut oil. Mix well.

Spoon into the tin, smooth the top with the back of a spoon, and bake for 40–45 minutes, until golden brown. Leave to cool a little in the tray, then turn out on to a wire rack and leave to cool completely. Slice into pieces.

Rainbow snack platter

Use whatever seasonal fruit and veg your family likes. Any leftover veg can be stored in cold water in the fridge for future snacking, and fruit can be frozen for smoothies.

Anna Jones’ rainbow snack platter



Anna Jones’ rainbow snack platter

Prep 40 min
Chill 20 min
Serves 6-8

1 apple
1 orange
1 small punnet of strawberries
A few baby carrots
2 baby/Persian cucumbers
1 handful sugar-snap peas
A few radishes, with their tops
½ lemon

For the date caramel
225g medjool dates, pitted
125ml hot water
1 small pinch salt

For the chocolate truffles
100g coconut oil, melted
100ml maple syrup
125g cocoa powder, plus 2 tbsp for rolling
170g almond butter
Pinch of sea salt

Wash the fruit and veg, cut into dippable pieces, then squeeze a little lemon over any that might discolour.

To make the caramel, put the dates, hot water and salt in a food processor, and blitz smooth. Pour into a small bowl.

Next, make the truffles. Mix the melted coconut oil, maple syrup, cocoa powder, nut butter and sea salt in a bowl. Pour into a wide, shallow dish (the wider the dish, the faster it will cool), then put in the freezer for 20 minutes, or until set.

Use a tablespoon (and dry hands) to roll the mix into large, marble-sized balls. Put two tablespoons of cocoa powder on a plate and roll each ball until covered on all sides. Store in the fridge until needed.

When you’re ready to serve, arrange the fruit and veg on a platter with a bowl of caramel and the truffles.



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