"...I still had sweet cravings but didn’t want to indulge in a creamy, sugary treat every single day. And I knew I was not the only one who felt that way," Le 15 founder and chef Pooja Dhingra writes in the foreword of her second cookbook, The Wholesome Kitchen. This one's an anthology of healthy treats, unlike the first more decadent dessert cookbook, one that is probably doing planks in the gym as we speak. The Wholesome Kitchen is out next week, and available to pre-order on Amazon now, but we bring you a sneak peek with one quick recipe. Put that cupcake down, and read this.
Chocolate Chip Apricot Bars (makes 10 bars)
200g almond butter
90g dried apricots, chopped
60g brown sugar
50g almond powder
45g chocolate chips
1 1/2 tsp baking soda
1/4 tsp cinnamon
Pinch of salt
Preheat your oven to 180C. Line an 8-inch baking pan with parchment paper, and set aside.
In a bowl, stir the almond butter with a whisk to loosen up the consistency. Add in the applesauce and stir to combine.
In a separate bowl, combine baking soda, salt, flour, sugar, and half the chocolate chips.
Mix with applesauce mixture and whisk till a gooey dough is formed. If it is too dry, add 1tsp milk. It should resemble cookie dough. Add ¾ of the apricots and fold in very gently.
Pour batter into a 9” tin lined with butter paper. Smoothen the top with the back of a spoon.
Top with the remaining chocolate chips and apricots.
Bake in a preheated oven at 180C for 15 to 20 minutes or until a skewer comes out clean, when inserted.
Leave to set as is at room temperature for 2-3 hours or overnight before demoulding.
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