Brownie recipes

Shaved baby root veggie salad with tahini dressing and carrot top pesto

Boards and

Gluten-free almond-and-coconut brownies

30 minutes

Afternoon tea

Inside-out trout-and-cucumber finger sandwiches

South African

Amagwinya with sweetcorn-and-cheese filling

20 minutes

South African

Mini amagwinya with grilled plums

20 minutes

Cheese recipes

LemonGold® 3-ingredient gummies

3 minutes

Asian recipes

ClemenGold® snack bars

By Jacqueline Burgess

Serves Makes 16

Difficulty Easy

Prep Time 30 minutes, plus 2 hours’ chilling time

Cooking Time 3 minutes

Ingredients

2 T coconut oil
10 fresh dates, pitted
250 g almond or macadamia nut butter
1 T fresh ginger, finely grated
1 T ClemenGold zest, finely grated
1 T Clemengold juice
70 g pumpkin seeds
100 g rolled oats
50 g almonds, roughly chopped
2 t salt
100 g dark chocolate, melted
30 g desiccated coconut, lightly toasted

Method

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1. Melt the coconut oil in a saucepan over a low heat. Mash the dates and add to the saucepan with the almond or macadamia butter, ginger and ClemenGold® zest and juice. Stir until combined, then cook for a few minutes over a low heat. Remove from the heat.

2. Add the pumpkin seeds, oats, almonds and salt. Stir until well combined.

3. Line a 15 x 20 cm baking dish with baking paper, then pour in the batter. Press down using the palms of your hands, then chill until set (about 2 hours).

4. Remove from the fridge, pour over the melted chocolate and smooth the top using a spatula. Sprinkle over the coconut and chill until cold and firm. Slice and serve, or store in the freezer.

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