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From the Kitchen of Paradise Pantry

Our good friend Holly from Paradise Pantry is a whiz in the kitchen amongst many other things. The self-confessed health nerd and nut butter lover has a refreshing approach to health. Not only does she make incredible recipes to fuel bodies with wholefoods but makes informative lifestyle posts. Her incredible blog is an emporium of deliciousness and knowledge (and definitely worth checking out here).

Considering that we’re pretty big fans of Holly it’s incredibly exciting that she’s made a recipe JUST FOR US! And what better time to share it because if winter’s good for one thing it’s for spending time indoors keeping toasty with full stomachs.

So without further ado…

 

Raw Fig Tarts
Makes 3 small or 1 big

Whenever I go shopping at Brickworks I always come away with some of their beautiful fresh figs et voila – inspiration. I love the Barambah quark – you’ll find it in the fridge area at Brickworks, all these other ingredients you’ll be able to find in The Source Bulkfoods #healthfoodheaven. These flavours work so well together, the caramel from the dates, earthiness from the walnuts, creaminess from the quark, juiciness from the fig and sweetness from the honey. They are a special treat but also contain so many great nutrients, plus they look impressive but are actually pretty quick and easy to make. Love and nourishment, Holly from Paradise Pantry xx

1 cup of Walnuts
1 cup of Dates
½ cup of Oats
1 cup of Quark
1 ½ tbs of Honey + 1 tbs to drizzle
1 teaspoon Vanilla paste
1 tsp Bee pollen
1 fresh fig per person (I used 3)
Handful of flaked Coconut

In a food processor pulse the walnuts and oats, add dates and pulse again. Mix should stick together quite easily.
Press evenly into tart molds, put in fridge for 10 minutes
In a small bowl mix together quark, honey and vanilla
Spoon quark filling onto the tart base
Cut up the figs and place them on top
Sprinkle with bee pollen, flaked coconut and drizzle honey on top
Serve with some hot tea and enjoy!

 

If you want more of Holly (and who doesn’t?!):





Posted on

July 6, 2017

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