Walnut, Apricot and Ginger Tiffin
If you are struggling with appetite, it's important that the food you do eat contains enough calories to sustain you and maintain your weight. The trouble is that a lot of high calorie food isn't the most nutritious. This month's recipe is a classic sweet treat, packed with lung-loving ingredients. Walnuts are a great source of omega-3 and studies have shown that including them regularly in your diet can reduce asthma risk, and dried apricots are high in vitamin A which supports the immune system. This recipe also uses coconut oil, which has been shown to increase good cholesterol and reduce bad cholesterol, lowering the risk of heart disease. On top of that, it's incredibly quick and easy to make and, most importantly, delicious!
Makes 12- 16 pieces
Vegetarian, Vegan, GF option
200g Dark chocolate (70% minimum)
75g Coconut oil
3 tbsp Agave/maple/golden syrup
100g Ginger snap biscuits (or gluten-free alternative)
100g Walnuts
100g Dried Apricots, chopped into raisin sized-pieces
Pinch of sea salt
1. Grease a dish that measures roughly 20x20cm and line the bottom with baking paper. This is not being baked so you can use whatever you have to hand; an enamel dish, tupperware. I would avoid a loose-bottomed tin as the mixture is liable to seep out in your fridge before it sets (I speak from experience).
1. Put the chocolate, coconut oil and syrup in a heat-proof bowl and set over a pan of gently boiling water until melted. Make sure that the bottom of the bowl doesn't touch the water beneath.
2. If you like, toast the walnuts over a medium heat in a dry frying pan for 4-5 minutes until they smell sweet and nutty. You can use them raw if you prefer, but I enjoy the slightly more mellow flavour.
3. Crush the biscuits: the easiest way to do this is to put them in a sandwich bag and bash them with a rolling pin a couple of times. You want reasonable sized chunks.
4. Once the chocolate mixture has melted, give it a stir to combine, and then add the walnuts, ginger snaps, apricots and a pinch of salt. Mix, pour into your dish and smooth into the corners, ensuring the chocolate mixture is evenly distributed. Refrigerate for at least 2 hours before cutting into squares.