Does everyone have that one friend that is so incredibly selfless that sometimes you just want to shake them and by like “Why are you so nice!?”
They’re the one that always offers to pay, always offers to drive you to the airport and always apologises even when it’s not their fault.
Well, I have a friend just like this. She is amazing. A couple of weekends ago I organised a winery tour for my birthday (completely, self indulgent, making everyone drink red wine because that is what I love!). And selfless-friend-who-shall-not-be-named was sick as a dog. Like emergency room sick, the day before.
Instead of calling me and apologising for having to miss the tour, she rang and said maybe she could be designated driver as she wouldn’t be drinking! When I refused, she decided she would still come, despite probably feeling like death, because it was my birthday.
She is glorious.
The reason I am writing about her (aside from the fact she is a real trooper) is because she got me an epic birthday gift. One that I am already so in love with. A beautiful mortar and pestle.
So I got to work straight away finding a recipe where I could break it in.
That’s when I came across this recipe from Apples Under My Bed and fell in love with it.
I haven’t made any changes, just followed the recipe completely, so fall credit goes to the beautiful Heidi.
I made a big batch and froze them for work snacks – the defrosted perfectly and kept for ages.
Dark Chocolate and Cardamom Muesli Bars
- 1 & 1/2 cups Rolled Oats
- 1 cup Almonds (unsalted)
- 1/3 cup Walnuts (unsalted)
- 1/3 cup Cashews (unsalted)
- 2 tablespoons Sunflower Seeds
- 1/4 teaspoon Sea Salt
- 75g Dark Chocolate
- 1/3 cup Honey
- 2 tablespoons hulled Tahini
- 1 & 1/2 teaspoon freshly Ground Cardamom (green cardamom pods, bashed with a mortar & pestle until you have a powder of freshly ground cardamom at the bottom. Pick out the pod skins and discard).
- 1 tablespoon Light Olive Oil
- 3 Egg Whites
- 1 tablespoon Water
- Preheat your oven to 180 degrees and line a 15x25cm baking pan with baking paper.
- In a food processor, blitz the oats until they are fine, then place the oat flour in a mixing bowl.
- Add the almonds, walnuts and cashews to the food processor and blitz/pulse until roughly chopped (a mix of fine and chunky pieces is great). Add this to the bowl with the salt.
- Warm the honey, tahini, ground cardamom and olive oil in a small saucepan, stirring until smooth. Pour onto the oat/nut mixture.
- Add the egg whites and stir to combine. Check for wetness here and add 1 tablespoon of water or so if required (you want the mixture to be moist but not soggy).
- Blitz/pulse the dark chocolate in the food processor until you have a mix of fine and chunky pieces. Fold the chocolate through the oat mixture.
- Pour into the lined baking tray, pressing down with the back of a spoon to ensure firm packing and a smooth, even surface. Bake for 20-25 minutes until lightly golden and the surface feels firm to touch. Let cool in the pan for 15 minutes, then remove from the baking tray by lifting the baking paper and allow to cool on a wire rack. Slice into bars when completely cool.