By popular demand, I present to you another healthy recipe! These little cookies have big personality; packed with almonds, sunflower seeds, coconut, oats, wholemeal flour, dates and a little honey for sweetness, each bite crumbles in your mouth and is irresistibly moreish. Because they lack any refined sugar, the texture of the cookies is on the slightly cakey side, but they still have a lovely crunch. Perfect for a morning snack, kids’ lunchboxes, or an after dinner treat.
With Anzac Day approaching this Saturday, I thought I’d whip up this tasty little tart with all the egg yolks I had leftover from making swiss meringue buttercream last week! The crunchy, coconutty, buttery biscuit makes a wonderful base for the velvety chocolate crème pâtissière and fresh strawberries. Crème Pâtissière is a staple French custard equivalent, and it’s a little bit magical to watch hot milk, egg yolks, cornflour and sugar come together as you whisk to form a thick, silky cream. Traditionally flavoured with vanilla or chocolate, Crème Pâtissière can be used to fill tarts, cakes or eclairs, but is equally delicious on its own.