In our mixed up, muddled up family, we are great admirers, and lethargic, well-intentioned followers, of the Paleo way of life – both eating and exercise. Yesterday we walked up a near vertical hill, which I’m sure our Paleo ancestors would have done once in a while, and then we trampled through both Paleo and Passover laws with the free hot cross buns we were given as a reward for reaching the top thanks to the Cymdeithas Twmbarlwm Society. Moving on, here is a vaguely Paleo friendly recipe for something a bit like a cross between a cake, a flapjack and a biscuit. It’s also reasonably lowish carb, more so than most of the treats it replaces in our house.
8oz oats (the kind you make porridge with. I’ve never figured out the difference between porridge oats and rolled oats, probably best not to use instant porridge mix)
4oz ground almonds (replacing this with dessicated coconut just to see what happens, is on our To Do list)
2 tablespoons honey
8oz block butter
Some raspberries – about 2oz?
1) Melt the butter over a low light or in short bursts in the microwave
2) Once the butter is melted, add the honey and mix well
3) Mix the oats and almonds together
4) Add the honey and butter mixture to the oats and almonds and mix very well
5) Add the raspberries to the mix and mix well
6) Put into silicone fairy cake cases and cook in the oven at 200 celcius for 12 minutes. If they don’t look done after 12 minutes, keep checking a minute at a time and take them out just when the tips are starting to burn slightly
If you can, leave them until they are cold to eat – they crumble a little bit less that way. But either way, you will probably be eating them with a teaspoon out of the cake case. They are strangely and compellingly delicious.