Have you ever heard of baobab? I hadn’t until the nice folk
at the Eden Project asked if I would like to try some Baobab Powder. I was
curious and asked more.
It turns out baobab is a tree referred to as the ‘Tree of
Life’ in Africa and the fruit that the tree bears is highly sought after as it
has many healthy qualities. In fact, this super fruit has more vitamin C than
oranges, more iron than red meat and is packed with potassium, magnesium and
calcium. The fruit comes in a powdered form which can be added to recipes and I
was told, great in baked goods. The Eden Project also carry a range of other items with baobab in it.
I was sent the baobab powder to try as well as a couple of
chocolate bars, one white and one milk chocolate with mango. Both the bars were
delicious.
The powder has a slight fruity taste, but not overpowering.
I couldn’t taste it at all in the bars. I thought adding it to flapjacks would
be good, especially as I had come across a flapjack recipe, which promised it
was lower in fat and sugar.
I added the powder to my flapjack ingredients and still
could not get any overpowering taste. Good to know you are getting lots of
minerals and vitamins without even trying.
The flapjack recipe, one from Delicious magazine used
low-fat spread in place of butter and the sweetness comes from dates and
apricots. The original recipe called for apple juice, but I only had light
purple grape juice in the fridge, so mine were even healthier.
Here’s how I made them;
Yield: 16 flapjack squares, approx.
Ingredients:
150 grams low-fat spread (I used I Can’t Believe It’s Not
Butter Light)
150 grams dates, chopped
3 tablespoons fruit juice (I used light purple grape juice)
30 grams chopped nuts (I used pistachio)
100 grams dried apricots, chopped
220 grams porridge oats
1 heaped tablespoon baobab powder
Adapted from Delicious magazine
Method:
Pre-heat your oven to 170C. Line an 8”x8” tin with
greaseproof paper. Melt the spread in a saucepan. Transfer to a large bowl.
In a food processor, add the dates and fruit juice. Blitz
until the mixture is smooth. Add this to the melted spread and mix together.
Also add the nuts, apricots, baobab powder and oats. Stir altogether with a
spoon and transfer to the prepared pan. Press the mixture down firmly, into the
corners. I used an off-set spatula here to help me.
Pop into the oven for 20 minutes, or until the top of the
flapjacks are browned.
Remove from the oven and allow to cool for 10 minutes before
removing from the tin. Allow the flapjacks to cool fully on a wire rack before
cutting into squares.
The bars are chewy, sweet and deliciously moist. You can eat these without too much guilt at all. Enjoy!
Hey….. Baobab! Amazing stuff!!! This sounds like a really interesting way to use it. I made a baobab sorbet last year after picking some up at the Free From show in London. Amazingly refreshing it was too!!!
ReplyDeleteIt has got loads of uses hasn't it? The sorbet sounds lovely!!
DeleteHave always wondered what it tastes like, people I knew from Malawi used to mention if a lot!
ReplyDeleteGreat stuff, you should buy some Fan.
DeleteOoo these sound fabulous and super healthy! Will have to give these a go.
ReplyDeleteI've never heard of baobab, but your flapjacks look lush and they must be healthier version of flapjacks xx
ReplyDeleteFlapjacks are really calorie laden Charlene,so yes, good to know there is a healthier option!
DeleteVery easy to tweak about too Kat
ReplyDeleteOoh, this sounds good. I have some baobab that I have been putting in smoothies - will try this out.
ReplyDeleteHeather
http://eeebgum.blogspot.co.uk/
I have just brought w jar of this after visiting the Eden project last week! Was wondering how to use it other then smoothies! These sound fab!
ReplyDelete