Wednesday, 14 May 2014

Basic Coconut Fruit Energy Bars **Vegan** **Sugarfree**

I have been experimenting with making my own fruit bars, partly because they are pretty expensive to buy here in Europe and partly because I am so picky and want to make some with flavors I love. The chance came along when I was making a batch for my German class, and I had a special request to make something diabetic friendly. So, I figured no added sugar meant I could use some dried fruit, like apricots. Dates would be too dense.

This came out very mild yet tasty. Also seems like a great idea for a raw dessert base. Imagine whipping up some cream topping and making little pie squares.

These are very easy, HOWEVER a key ingredient is coconut butter (my new found lover!). It keeps them together at room temp, and adds in healthy fat. I think these are great for kids to snack on, especially since you can tweak it to your child's preferences.


- 1 cup oats (not the instant kind!)
- 1 cup shredded coconut
- 200 gm dried apricots
- 4 Tbsp boiling water
- 1 cup almonds
- 120 gms coconut butter
- 1 tsp cinnamon


Chop the apricots by hand then place in boiling water to soak. In a blender, blend the oats until as fine as possible. add in the cinnamon, coconut and almonds and blend until fine. Add in the coconut butter and the apricots and blend again until well incorporated. The mixture should turn into a ball in the blender.

Place the mixture in a square pan and press down. Try to make it as even on top as possible. Cover with cling wrap and place in the fridge to set.


Thursday, 8 May 2014

Feature in MugLatte: The Serious Eater Recipes in Arabic

Taken from
The Serious Eater's Chicken Soup recipe was featured in the new online women's magazine MugLatte. MugLatte is an Arabic online magazine, aimed for the Arab woman, and is one of a kind. They cover issues that affect the daily family life, such as, Children, Marriage, House and Garden, and - of course- a Recipe section. My Arabic speaking followers, I suggest you go check it out yourself! And keep an eye out for more TSE recipes in Arabic yet to come. I wanted to thank my friend Sarah Taher for translating the recipe and I wanted to thank the whole team of MugLatte. It makes me very happy that more people can now try out my recipes.

As we say in Egypt, Shukran! Thank you!