‘these biscuits are gluten free, lactose free with no added refined sugar. They can be stored in the fridge for a week and in the freezer for 3 months. Today the feast of St Gregory is celebrated and I enjoyed the phone ins from our viewers in this morning’s show as they narrated their memories and shared the history of this feast day. thank you x’
For the base layer you will need:
100g oatmeal or ground oats
25g ground almonds
50ml agave [if not vegan you can use honey]
4 tablespoons coconut paste
Heat the oven to 180C. Prepare a baking tray by lining it with baking paper. Place the ingredients in a large bowl and mix until it is consistent. Bring the dough together with your hands and place on a clean surface. Press and use a rolling pin to roll out then cut into rectangles [either 12 pieces or 18 smaller ones]. Place on the baking sheet and bake in the oven for 10 minutes. Allow to cool completely.
For the salted caramel layer you will need:
200g chopped dates
1 tablespoon nut butter [I used hazelnut butter]
2 tablespoons coconut paste
1/4 teaspoon sea salt
Place all the ingredients in a saucepan with 50 ml of water. Use gentle heat and stir until the dates are broken down. If necessary add some more water.
Remove from heat and allow to cool slightly. Roll the mixture into small balls then press them down on to the cooled down biscuits. Use a teaspoon to smooth it down.
And you will also need to coat the biscuits with :
250g melted chocolate to coat. [I used lactose free, sugar free]
1 tablespoon olive oil
Melt the chocolate in a bain marie or in the microwave. Mix in a tablespoon of olive oil and stir until the mixture is smooth and shiny.
Gently dip the biscuits into the melted chocolate until they are fully covered. Place on a dish covered with baking paper and allow the biscuits to set in the fridge for an hour.