Fruity Fruit Bites by @deliciouslyella

35 min

20 servings

🌾

200 g

Buckwheat

🌰

200 g

Almonds

🌱

140 g

Pumpkin seeds

🌴

270 g

Medjool dates

🍑

200 g

Dried apricots

🧈

6.8 tbsp

Almond butter

🍋

1.4

Lemon

🧂

1.4 pinches

Flaky sea salt

  1. Preheat

    Preheat the oven to 160°C fan / 350°F and line a 20 x 20 cm / 8 x 8 inch baking tray with baking parchment.

  2. Spread
    • Buckwheat
    • Almonds
    • Pumpkin seeds

    Spread the buckwheat, almonds and pumpkin seeds on a shallow baking tray and bake for 15 minutes until golden. Set aside briefly to cool.

  3. Add
    • Medjool dates
    • Dried apricots
    • Almond butter

    Add the dates, dried apricots, almond butter, lemon zest and flaky sea salt, if using, to a food processor and blitz until you have a coarse paste.

  4. Add
    • Almonds
    • Buckwheat
    • Pumpkin seeds

    Add the roasted almonds, buckwheat and pumpkin seeds, and blitz briefly until combined. Take out a small spoonful of mixture and pinch it; it should hold together.

  5. Press

    Tip the mixture onto the baking tray and press down firmly into an even layer, using a spatula or the back of a spoon. Transfer to the fridge and chill for 1 hour, then slice into bite-sized pieces.

Fruity Fruit Bites by @deliciouslyella

35 min

20 servings

🌾

200 g

Buckwheat

🌰

200 g

Almonds

🌱

140 g

Pumpkin seeds

🌴

270 g

Medjool dates

🍑

200 g

Dried apricots

🧈

6.8 tbsp

Almond butter

🍋

1.4

Lemon

🧂

1.4 pinches

Flaky sea salt

Preparation Steps

  1. Step 1/5

    Preheat the oven to 160°C fan / 350°F and line a 20 x 20 cm / 8 x 8 inch baking tray with baking parchment.

    📜Baking parchment
    🍳Baking tray

  2. Step 2/5

    Spread the buckwheat, almonds and pumpkin seeds on a shallow baking tray and bake for 15 minutes until golden. Set aside briefly to cool.

    🌾Buckwheat
    🌰Almonds
    🌱Pumpkin seeds
    🍳Baking tray

  3. Step 3/5

    Add the dates, dried apricots, almond butter, lemon zest and flaky sea salt, if using, to a food processor and blitz until you have a coarse paste.

    🌴Medjool dates
    🍑Dried apricots
    🧈Almond butter
    🍋Lemon
    🧂Flaky sea salt

  4. Step 4/5

    Add the roasted almonds, buckwheat and pumpkin seeds, and blitz briefly until combined. Take out a small spoonful of mixture and pinch it; it should hold together.

    🌰Almonds
    🌾Buckwheat
    🌱Pumpkin seeds

  5. Step 5/5

    Tip the mixture onto the baking tray and press down firmly into an even layer, using a spatula or the back of a spoon. Transfer to the fridge and chill for 1 hour, then slice into bite-sized pieces.

    🍳Baking tray
    🥄Spatula

Composition

Ingredients

Types

Grains, Nuts, Seeds, Fruits, Spreads, Spices

Ingredients

Buckwheat, Almonds, Pumpkin seeds, Medjool dates, Dried apricots, Almond butter, Lemon, Flaky sea salt

Notes

Medjool dates (pitted, about 10–12 dates), Lemon (zested), Flaky sea salt (optional)

Allergens

Tree nuts

Dietetics

Dietary regimen

Vegan, Vegetarian, Pescatarian, Dairy-Free, Egg-Free, Low-Sodium, soy-free, Gluten-Free

Calories

184 kcal

Macro nutrients

Protein: 5.3g, Carbohydrates: 20.5g, Fat: 8.7g, Fiber: 3.6g, Sugars: 10.7g

Nutritional Information

Minerals

Magnesium: 55mg, Potassium: 250mg, Iron: 1.3mg, Calcium: 45mg, Sodium: 10mg

Vitamins

Vitamin E: 2.8mg, Folate: 10mcg, Vitamin A: 25mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

5 steps

Equipments

Utensils

Baking parchment, Baking tray, Spatula

Appliances

Oven, Food processor, Refrigerator

Type

Type

Type Of Dish

Snack

Occasions

Meal Prep

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

to inform

Geographic

to inform

Various

Aspect

Texture

Chewy, Crunchy

Flavors

Fruity, Nutty, Citrusy, Sweet

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 1-2 weeks (store in an airtight container), freezer : up to 3 months (store in an airtight container or freezer bag,separate layers with parchment paper), room temperature : 2-3 days (store in an airtight container away from heat)