Apricot Almond Coconut Balls
2 cups dried apricots
1 cup blanched almonds
2 cups toasted coconut
2 Tablespoons julienned fresh basil
pinch cayenne pepper
splash hot sauce
crushed pistachios (peeled)
sea salt
garnish, such as a beet chip, optional
In a small saucepan, cover the apricots with water and bring to a boil. Simmer gently until apricots are softened, drain well, and cool. Add apricots to a food processor with almonds, coconut, basil, cayenne, and hot sauce. Pulse until well combined and no large chunks remain. Roll into small balls (chill first if mixture is too stick). Sprinkle or roll balls with pistachios mixed with the salt, and place garnish on top. Refrigerate until serving. Keeps very well refrigerated or frozen, and does not become too sticky at room temperature.
This is a quick, easy to make, easy to serve hors d'oeuvre recipe I came up with. It makes approximately dozen small balls. If you want them as a dessert, omit the basil, cayenne, and hot sauce, and add a little cinnamon and a drizzle of maple syrup. These are very healthy, little vegan energy bites - a great, bright, kind alternative to bacon-wrapped scallops or deviled eggs. If you prefer, the mixture can be pressed into a pan, briefly frozen, and cut into energy bars!
The Full Name: Spiced Nut Cracker with Coconut Herb Crema, Pickled Apricots, Beetroot Chip, Toasted Coconut, Crisp Parsley, and Cayenne Dust.
Yeah, that is a lot going on in one little hors d'oeuvre. This is an idea I came up, combining several different flavors, colors, and textures. They compliment and contrast each other for a pleasing bite on the palate. Here is a closer look at the components:
Spiced Nut Cracker: From yesterday's post, cut out in flower shapes
Coconut Herb Crema: Coconut cream blended with minced herbs
Pickled Apricots: Dried apricots cooking in pickling liquor and halved
Beetroot Chips: Thinly sliced, dried out beets
Toasted Coconut: Oven-toasted coconut
Crisp Parsely: Deep-fried parsley sprigs
Cayenne Dust: Sieved cayenne pepper
Sacher Torte is a famous Viennese cake invented in Austria by pastry chef Franz Sacher for the prince of Austria. Years later, the Sacher hotel was opened by Franz Sacher's son. The hotel soon became one of the finest in the world, and the only place that sells the original Sacher Torte. The recipe is top secret, and the authentic Sacher Tortes served at the hotel are labelled in chocolate with the name 'Sacher'. There are many, many versions of Sacher torte out their, in cafés and recipe books. The basis is chocolate spongecake, apricot jam filling, and chocolate icing. Theoretically, you could use any chocolate cake, apricot jam, and chocolate icing recipe, but more authentic versions will consists of a chocolate spongecake, the best quality apricot jam, and chocolate icing, and is often served with whipped cream.
I have never made, or eaten, Sacher torte before, but I have always wanted to. So I decided to try a vegan, healthy version. I have no idea how authentic it is, but it was darn tasty. I began with a fudgey chocolate cake recipe, it wasn't exactly a 'spongecake' (no egg), but it contained applesauce for moisture and when combined with baking soda, it foams up a bit, think like chocolate mousse texture, so it creates a spongey, moist, and fudgey texture. The cake is whole wheat, virtually fat-free, and contains no refined sugars.
The apricot jam was a jam I found on sale at the grocery store that seemed of good quality and had no added sugar - it is sweetened with grape juice. I don't think I've ever had apricot jam before, but this one was very good and you would never guess it didn't have added sugar.
The chocolate icing was, in my opinion, the best part. I don't want to spoil things for my nexts posts which will feature the actual cake and icing recipes, but I enjoyed this frosting more than I enjoy eating chocolate mousse (too daiy-rich) or chocolate fudge frosting (too gritty with sugar), and it is actually a very healthy recipe!
In conclusion, this cake was very good and basically fat-free, dairy-free, egg-free, and refined sugar free. It is sweetened with dates and agave - which is still a form of sugar, and not the best for you, but at least a better alternative than refined sugar. I made this cake for a friend studying pastry, who told me Sacher torte is his favorite type of cake.
So, you just moved in to a new place, you don't have all of your kitchen stuff unpacked yet, and you only bought a few groceries. What do you eat for breakfast? That is a good question! Here is my answer, though it does depend what ingredients you do have on hand, a bowl of oatmeal with a glass of milk is usually an easy option (if you have a microwave). This is oatmeal with ground flaxseed, ginger, dried apricots, and hazelnuts. A good balance of healthy whole grains, protein and beneficial fats from the nuts, dried fruit, and a dairy product if cooked with milk or enjoyed with a glass of milk! The enxt day's breakfast may be more extravagant...
These muffins get their dark color from the whole wheat flour and molasses. They are full of peach and apricot flavor, which also ends them a lot of sweetness. I love the texture the dried apricots add, but feel free to substitute dried mango, pineapple, or another fruit.
Peach Apricot Muffins
1 3/4 cups whole wheat flour
1 Tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 cup chopped dried apricot
1 1/4 cups peach juice (100% juice, not cocktail; peach mango works as well)
1/4 cup blackstrap molasses
1 large egg
1 Tablespoon coconut oil
Preheat oven to 375◦F. Grease or line twelve muffin cups.
In a large bowl, stir together the flour, baking powder, cinnamon, and ginger. Stir in the apricot. Make a well in the center.
Beat together the remaining ingredients and add to the well. Stir until moistened. Divide evenly among muffin cups. Bake for about 20 minutes, until a toothpick inserted in the center comes out clean.
Apricot Hazelnut Energy Bars
500 grams dried apricots
2 cups boiling water
1 cup pitted dates
1 1/2 cups rolled oats, toasted if desired
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup hazelnuts, roasted if desired
In a medium-sized bowl, pour the water over the apricots and allow to soak and soften for at least eight hours.
Line a 9x9 inch square baking pan with parchment paper.
In a food processor, purée the apricots and water with the dates until smooth. Transfer to a medium saucepan and boil over medium heat for about ten minutes, stirring often, until dry and very thick.
Add oats, salt, and spices and cook for about ten minutes more, until it becomes a stiff, solid mass. Fold in hazelnuts.
Spread in prepared pan and allow to cool.
These are easy, no-bake energy bars with plenty of flavor and texture and lots of nutrition.
The fruit and nuts may be varied as desired, and a cup of chopped chocolate may be added along with the hazelnuts.
These bars can be stored in an airtight container at room temperature for up to one month.
Makes about sixteen bars.
