Here at MB HQ, we love ourselves a good snack (at 9:30am you’ll usually find the lot of us buttering some banana bread from our local CJs) – so we thought we’d share some of our favourite treats with y’all! Oh and PS – they’re actually good for you!
CLEAN PEPPERMINT BROWNIE BITES
1 cup raw almonds (use walnuts if you prefer)
1 1/2 cups Medjool dates (remove pits)
1/2 cup unsweetened cocoa
2 teaspoons peppermint extract
Pinch of salt
Note: If the dates are a bit dry, add a tablespoon of water to help bind them together.
Into a food processor, add the raw almonds and pulse until reduced to a flaky powder. Remove and place into a bowl. Then add pitted dates and process until it forms a large “dough-like” ball. Once that is achieved add the nuts and the remaining ingredients. Blend until fully mixed together. Using a small melon baller, scoop out the dough and roll into balls using your hands. Repeat this until all dough mixture is used.
Source: Knead to Cook
265g self-raising flour
40g plain flour
1 teaspoon ground cinnamon
140g brown sugar
125ml skim milk
2 free range eggs (lightly whisked)
50g butter – melted and cooled
2 overripe bananas – mashed
Preheat oven at 180 degrees. Grease an 11cm x 21cm loaf pan and line with baking paper.
Sift the combined flours and cinnamon into a large bowl. Stir in the brown sugar and make a well in the centre. Place the milk, egg, melted butter and mashed banana in a mixing bowl and stir until well combined. Add the banana mixture to the flour mixture and stir well. Spoon the mixture into the prepared pan and smooth the surface.
Bake in preheated oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and set aside in the pan for 5 minutes. Then turn onto a wire rack completely.
OVEN BAKED SWEET POTATO CRISPS
6 sweet potatoes – washed and dried
Preheat oven to 100 degrees Celsius. Line baking tray with baking paper. Slice the sweet potatoes thinly and place in a bowl. Drizzle the olive oil all over and sprinkle lightly with sea salt. Mix well, tossing well with hands. Place neatly on the baking tray making a single layer. Place in preheated oven for 15 minutes, then turn over so they bake/dry evenly. Continue to bake, checking to make sure they aren’t browning. Bake for 50 minutes in total, turning when needed. Remove from the oven and let cool completely.
Source: Christina Cucina
Love & Luck,
Team MB x