Tiffin Squares
Fiona Staunton • August 31, 2017
A great treat to have & makes a nice gift! Makes 24 pieces
Ingredients:
50g hazelnuts
50 g shelled pistachio
100g pitted medjool dates
90g melted coconut oil
90g melted cacao butter
35g cacao powder
75g crunchy granola
35g dried fruit, e.g. apricots
Directions:
- Preheat oven to 160°C.
- Dry roast the hazelnuts and pistachio for 5-10 mins, until lightly toasted.
- Blend the dates in a food processor until they form a thick paste.
- Add in coconut oil, cacao butter and powder until smooth.
- Pour in granola, nuts and dried fruit and stir until blended.
- Spread mixture into a lined 20cm square tin and place in freezer to set.
- Cut into squares and store in the fridge.
High-protein edamame salad — fresh, nutritious and perfect for summer 🌿
A CNN Academy short film shares the personal story behind Fiona’s 6-week menopause cooking course and how food can support women from peri to post-menopause.
A delicious homemade Easter treat with a more nourishing twist. These no-bake chocolate eggs are packed with dates, seeds, nut butter and dark chocolate, and are perfect for keeping in the fridge over the Easter break.
Delicious and nutritious chocolate seed bars that will feature in my 6-week menopause cooking programme
A gingerbread recipe that can be used to make all kinds of edible creations!
I’ve been having this every morning for a month—full till lunchtime and my fibre intake is way up.