Hello. I’m Lizzy. I’m a writer, food blogger, health coach, yoga teacher and long-time 26-er. And I’ll be here with food and words every month. From Murdoch-ian munchies to Tolstoy-esque feasts and simple eats to power your writerly life, this is 26 Recipes.
9.06. The dog needs walking. As a matter of urgency.
10.32. [On the phone to accountant] Now is the perfect time for that VAT chat. But first tell me all about your trip to Venezuela.
12.01. It’s lunchtime. Let’s go out why don’t we? My treat.
15.27. I feel a case of the naps coming on.
17.14. Well that’s the bloody day gone.
17.15. Why the hell isn’t there ever any kind of snack in this godforsaken house? I suppose I’ll just have to make something won’t I.
17.21 [Sticky chocolate energy bars setting in the fridge]. The word ‘recipe’ is stretching it bit, frankly.
19.47. Okay okay. I said OKAY!
22.18. For God’s sake can I not get a minute’s peace around here. I’ve got a deadline!
00.07. Where are those chocolate thingies…?
What you need for six sticky chocolate energy bars:
1/2 cup of almonds (or walnuts)
1/2 cup of oats (or ground flaxseed)
3/4 cup of good quality cocoa
10-ish soft pitted prunes (or pitted medjool dates)
2 tbsp of maple syrup (or honey)
2 tbsp of peanut butter (or any nut butter)
A pinch of salt
How to make them:
Dust off the food processor. Fill it with the nuts and oats, and blitz. Put in the peanut butter, the cocoa and salt, and blitz some more. While the engine’s still going, send one prune at a time down the chute. Hold on, there might be turbulence. Things will start getting quite claggy and you might need a stop-and-scrape moment. Follow this with 1 tbsp of syrup, then taste, deliberate, and add the other if you want. Or more. This is your party.
Press the mixture into any kind of tin/pan or receptacle you can lay your hands on, and put it in the fridge for two hours. Or, in emergencies, the freezer for 20 minutes. Remove, slice, serve, scoff etc.
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