I’ve recently been experimenting with cutting back on grains and sugar – a bit of a challenge for a keen baker who loves to eat cake. Fortunately, Anja’s Food For Thought has plenty of ideas, and these nutty fruity bars are based on Anja’s Nutty Fruit Bars. If you prefer cup measurements, switch over to that recipe.
These are easy to make if you have a food processor, and will keep well in an airtight tin for when the munchies strike. They are quite portable; wrapped in a bit of foil, they worked well as a walking snack.
My cousin loves nuts, so I invented this nut-and-nutella Millionaire’s Shortbread for her. It’s a luxurious variation that has nutella shortbread as the base, and then lots of chopped toasted hazelnuts in the caramel.
I’m not going to lie to you: it’s got some tricky bits. But the end result is worth it, if you like nuts.
(No eggs, and could easily be gluten-free. Packed with calories, sorry).