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Approximately
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Ingredients
- 1 Cup Pistachios (shelled), toasted and halved
- 1/2 Cup Hazelnuts (shelled), toasted and halved
- 1 Cup Blanched almonds, toasted and chopped
- 1/2 Cup Buckwheat flour
- 2 tbsp Tapioca flour
- 1/2 Cup Raw cacao powder
- 1 tsp Ground cinnamon
- 1/4 tsp Ground allspice
- 1/4 tsp Ground nutmeg
- 1 Cup Dried dates, pitted and chopped
- 1 Cup Figs, chopped
- 1/3 Cup Unsweetened cranberries, chopped
- 1 Cup coconut sugar
- 1/2 Cup Honey
Ingredients
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Instructions
- Preheat oven to 150 degrees C.
- Line a 10 inch round pans with baking paper and lightly grease.
- Combine the nuts, buckwheat flour, tapioca flour, cacao, cinnamon, allspice and nutmeg in a large bowl. Toss to mix and then stir in the dates figs and cranberries.
- . In a small saucepan, bring the coconut sugar and honey to a boil over medium heat, stirring occasionally. Boil for 2 to 3 minutes until a small amount dropped into very cold water forms a soft ball that flattens when removed from the water.
- Stir into the dry mixture until well blended.
- Scrape into the prepared pan and press firmly with wet fingertips. Bake for 35 – 45 minutes, or until bubbly and the tops look dry.
- Cool completely in the pan on wire racks. Lift the baking paper by the ends onto a cutting board and then peel off the paper.
- Cut into thin wedges and serve. (Can be stored in an airtight container in a cool place for up to 1 month).
