Katharina Knoll is inspired by people, cultures, food and language. But as an artist, holistic health student, food & lifestyle blogger, and the brain power behind Behind Foods, Katharina is an inspiration in herself. We were sparked by her unique approach to food and cooking, and were lucky enough to convince her to share a special summer recipe with us. Click through for the complete recipe.
Katharina: “The first time I made these no-bake treats I was instantly reminded of ‘Alice’s Adventures in Wonderland’. They just seemed like something she would’ve reached for during her fantastical journey. You may not become a giant, but you will be wanting more!”
Note: you’ll need some sort of food processor for this, or if you don’t mind a mortar and pestle and some good ole chopping will work too (that’s how my dad does it). A blender works too, but it’s just a bit harder to scoop up the ingredients. Also, I like to shape the tea cakes using a tablespoon as a mold, so taking texture into account when you’re making the batch is key. Not too dry, and not too moist.
Ingredients:
2 cups dried Turkish apricots, unsulphured
¼ cup goji berries
2-3 tbl hemp seeds
2 tbl shredded coconut, unsweetened
½ tsp allspice, ground
Coconut oil, you be the judge of that
Honey or agave, optional
Course salt, a pinch
½-1 tbl unsweetened cocoa powder, optional
Place the dried apricots and goji berries in the food processor, and pulse till they are finely chopped. Then add the hemp seeds, shredded coconut, allspice to the mix. Add coconut oil if the mixture seems dry, but add little by little. Pulse a few times. Next, add the sweetener if using and some salt. Sometimes I like sweets to have a tinge of saltiness, so then I’ll add a bit more than usual. If making a batch with cocoa powder, then add it at this point as well. Pulse till everything is well incorporated. Now it’s time to shape the tea cakes! You can do this by hand or using a tablespoon.
Eat me!
See more at Katharina’s Food Adventures and Behind Foods. Thanks Katharina!
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