Page 163 - Marie Claire Australia (January 2020)

LIFESTYLE

NOTE
Cacao butter
buttons can be
M U S H RO O M S found in health
A N D G R E E N S stores and online.
W I T H E G G

S E RV E S 1
1 tbsp coconut oil
150g button mushrooms,
cleaned and halved
1 zucchini, sliced into rounds
good pinch of dried, mixed
herbs
1 garlic clove, crushed
1 cup kale leaves or kalette, torn
1 cup baby spinach leaves,
firmly packed
1 large egg
1 slice of sourdough, toasted

1 Heat oil in a medium
non-stick frypan over a high
heat. Add mushrooms and
zucchini and cook, stirring
occasionally for 3 minutes
or until the vegetables
are starting to soften and
turn golden. 2 Reduce heat
to medium–low and add
dried, mixed herbs, garlic,
kale, spinach and 2
tablespoons of water. Cook
and stir for 1–2 minutes or
until mixture is fragrant
and the greens have wilted. C H O C- C H U N K B L O N D I E S W I T H
Using the back of a spoon, C O C O N U T C O O K I E D O U G H C RU M B LE
make an indent in the centre
of the mixture and crack the M A K E S 16 –2 0 B LO N D I E S 2 Make the cookie dough by
egg into it. 3 Partially cover 100g cacao butter buttons, melted processing dates, cashew butter,
with a lid and cook, untouched, and cooled (see note) tahini and coconut oil in a food
for 3–4 minutes, or until the 200g almond meal processor until the mixture forms a
white of the egg has set and 1 tbsp maca powder ball. Add flaked coconut and pulse
the yolk is still runny. Season 1 tsp baking powder a few times until just combined.
well with salt and pepper. 1 tsp vanilla bean powder 3 Place cacao butter buttons, almond
Take the pan straight to the 1 tsp coconut sugar meal, powders, sugar and eggs in a
table and serve alongside 2 large eggs, whisked large bowl and mix well, then fold
toasted sourdough. 100g raw chocolate, roughly chopped through chocolate. Spread mixture
evenly over the base of the prepared
CO O K I E D O UG H CRUM B LE tin. Drop macadamia-sized pieces
5 dates, pitted and roughly chopped of cookie dough over the surface,
2 tbsps cashew butter lightly pressing them into the batter.
1 tbsp tahini 4 Bake for 30 minutes or until firm
1 tbsp coconut oil around the edges, golden and just
25g flaked coconut set in the centre. Cool completely
in the tin, then cut into squares.
1 Preheat oven to 160°C. Line a 20cm Serve right away or refrigerate in
square cake tin with baking paper. an airtight container for up to 1 week.

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