[ Home from Sweden ]
Since I am home from my trip to Sweden I am feeling very inspired to create new food & recipes. The only thing I missed during my recent travel is spicy food. I can honestly say that almost everyday, I am longing for spicy food.
So first things first, when I started cooking at home again, I chopped some red chilli’s, used some spicy spices & drank some spicy juice to satisfy my cravings. Of course I wanted to bake for Sharp Sharp using cayenne pepper & the result you can see on the photo. These lovely bars are gluten free, dairy free & no added sugar, easy to take with during the day & a lovely treat in the evening.
This week I will also post a spicy carrot salad that taste like summer & has a spicy twist.
P.S. The background on the photo is a pattern designed by 10-gruppen, I brought it home from Stockholm.
Gluten free Cashew pistachio bars
Makes around 15 bars
- 1 cup of dates ( preferably medjool dates)
- 1 1/2 cup of (buckwheat) oats
- 3/4 cup of raisins
- 1 tbsp of cayenne pepper
- 1 1/2 cup of mixed nuts ( cashew, almonds & pistachio)
- 1/4 cup of cashew butter
- 1/4 cup of honey
- optional handful of nuts for decoration
Chop the dates into small pieces or use a food process to blend them. In a bowl mix together the dates, oats, raisins, nuts & cayenne pepper.
In a pan, on low heat, add the cashew butter & honey and stir until completely mixed. Pour over the mixture in the other bowl and mix together until all the ingredients are covered by the cashew butter/honey.
Take a tin (21 by 25 cm) covered with paper & divide the mixture evenly. Apply pressure to make one solid bar and optional add in the extra nuts for decoration. Set aside in the fridge for 30 minutes. When they are ready you can slice them into bars & wrap in paper. They will keep for about a week in the fridge in an airtight container.