Wholemeal Kale and Walnut Spaghetti with Udo’s Rocket and Walnut Pesto
Pesto is one of those lifesaver ingredients – perfect to have on hand as a versatile addition to countless dishes. Tonight, I’m using it to
Honeycomb Kasha Crunchie Bites
Honeycomb Kasha Crunchie Bites
Developed for Natural Life Magazine and Manuka Honey
Serves:
12
Course Canape, Desserts & Sweet Treats, Snacks
Diet Child Friendly, Dairy Free, Gluten Free, Grain Free, Vegetarian
Servings 12 - 15
Ingredients
- 150 g dark chocolate 70% cocoa solids
- 2 tbsp light tahini
- 2 tsp Manuka honey
- 50 g kasha toasted buckwheat grains/grouts
- 2 tsp bee pollen
- ¼ tsp Himalayan salt
Method
- Break chocolate and place in a heatproof bowl. Sit over a pan (bain-marie) of just simmering water and melt the chocolate, stirring occasionally. Stir in tahini paste then remove from heat and leave to cool slightly.
- Add Manuka honey and gently stir in. Add kasha, bee pollen and salt. Mix thoroughly
- Spoon mixture into small bun cases.
- Leave to cool and store in air-tight container in your fridge.
Maggie's Tips
- I used petit four bun cases
- Will keep 2 weeks in fridge
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