Gingerbread Raw Nak'd Bars - Recipe

I absolutely love nak'd bars. I am obsessed with them, this is my current stash and when I run out I will most likely be very sad. Until I decided to look at the ingredients and put my food processor to the test! I was unsure of the correct ratios so I sort of made it up a bit but they turned out amazing!

Ingredients:

4 pitted medjool dates

1 tsp ground ginger

1 tsp cinnamon

1 cup almonds

1 cup pecans

Water

I firstly ground the almonds and pecans until they were finely chopped. I wanted some texture to my bars so didn't completely grind these to a powder.

I then added the dates, the ginger and cinnamon and a teaspoon of water and blitzed everything together until it formed a sticky paste.

When the paste had formed, I took it out of the food processor and pressed it into a lined baking tray. I then put this in the freezer for 20 minutes to set, then chopped into bars. this made approx 10 mini bars. I didn't even get a chance to get a photo of the finished product because these went down so well in my house! Apart from being a bit more crumbly than your average nak'd bar these tasted spot on. Perhaps I will add more dates next time to help them stick a bit better.

I can't wait to experiment with other flavours! What's your favourite nak'd bar? Will you be making your own version?

Easy Falafel Recipe

Ever since I got a food processor for Valentines Day I have been making so many things that I've never been able to make before and high up on my list was falafels. I didn't follow a particular recipe for these, I sort of made it up as I went along but they tasted so good. I had mine with salad, mayo and a pitta bread but I can imagine these would be lovely with all sorts of accompaniments, hot or cold.

Ingredients:

1 400g can of chickpeas 

1 tsp cinnamon

1 tsp cumin

1 tsp garlic salt

1/2 an onion

1 egg

The juice of half a lemon

Combine all of the ingredients (except the chickpeas) and blend until smooth.

Add the chickpeas to the wet mixture and pulse until they are broken up but not completely blended to the texture of hummus. 

When the mixture looks similar to the above, take out a tablespoon at a time and roll into balls. This recipe makes around 8 falafel balls depending on how big you want them. Mine were golf ball size.

Spray with frylight or the equivalent and bake at 180 degrees Fahrenheit for around 20 minutes until golden. You can also shallow fry these but I find them healthier baked this way.

Serve hot or cold. These will keep in the fridge for about a week.

Let me know if you try this recipe!