Spinach with Roasted Garlic
A featured recipe by Green Kitchen Stories. There are two kinds of people. Those who dip and those who don’t. Supposedly the people who dip all kinds of food live approximately 4-6 years longer. So what are you waiting for? Life is out there! Make those chewy nut wedges. Melt that dark, rich chocolate – and dip away! You won’t regret it.
Ingredients
- 1 tbsp ground flax seed golden
- 4 tbsp water
- 50 g coconut palm sugar
- 200 g margarine
- 250 g spelt flour subs all-purpose flour
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1/4 tsp cinnamon powder
- 1 vanilla bean
- 150 g apricot jam
- 100 g coconut palm sugar
- 1/2 tsp sea salt
- 150 g hazelnuts (50g ground, 100g chopped)
- 100 g almonds (50g ground, 50g chopped)
- 50 g cashew nuts chopped
- 100 g dark chocolate (bittersweet)
Instructions
- Preheat oven to 356 F (180 C) and line a baking tray (20x30 cm) with parchment paper.
- Mix flax seeds with water and let rest for 10 minutes.
- Chop butter into small pieces and stir with coconut palm sugar in a kitchen machine until creamy.
- Scratch out the pulp of the vanilla bean and mix it with flour, baking powder, sea salt and cinnamon. Add flour and flax seed mixture into mixing bowl while stirring.
- Roll the dough into the baking tray, prick several times with a fork and bake it for 10 minutes. After this spread apricot jam over the hot crust.
Nuts:
- Boil margarine and sugar until the sugar is dissolved. Remove from heat and stir in all the nuts.
- Spoon the nut filling over the crust. Bake for about 15 minutes.
- Remove from oven and let cool completely.
- Cut the bars into squares, then across the diagonal into triangles. Remove the nut wedges to a work surface lined with parchment paper.
- Melt the chocolate glaze smooth and warm. Dip two corners of the nut bars into the warm mixture. Then place back on the parchment paper and allow the chocolate to harden.
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