A couple of months ago a new healthy eating type of book I’d pre-ordered arrived – Fabulous Food Sexy Recipes for Healthy Living by Sophie Michell. It’s a well designed book, very girly with many pictures and lots of lovely lighter recipes, not necessarily low fat or low carb although some are either or, but just generally lighter all round, a little less of the fattening bits. I’ll probably return to this book in January. This is the third book Sophie has written, and her second as sole author, her previous one being Irresistible! and co-authored Cook Yourself Thin, both of which I’ve used a good bit.
I am actually a little affronted to say that this is the only recipe I’ve made so far – but in my defence I have many on my list! One of my friends who bought it also made a pudding first! I did debate if or not I’d post this recipe, because it more stirring than baking, but they were just so good – I had to share, and how often do you come across a recipe title so sweet?
Sophie does say not to kid yourself that baking is actually health food! but these are little bites and as long as you don’t eat more than one or two, I’m sure they’d fit in with a good balanced eating style (this is just my opinion I hasten to add). The base is a biscuit-y one mixed with honey and figs, the topping is chocolate mixed with honey, which gives it a delightful almost fudge like texture, anyhow, they were very good! My notes: I cut them into 35 squares. If you keep them in the fridge they will be less crumbly than if kept at room temperature, but they are nice either way.
Little Love-Bites of Fig, Almond and Honey
From Fabulous Food Sexy Recipes for Healthy Living by Sophie Michell 2008.
Makes 35 or 70 bites
250g digestive biscuits, reduced fat kind
100g whole almonds
150g fried figs, de-stalked
50g ground almonds
5 table spoons runny honey
100g dark chocolate
(1) Line a large tray bake tin, 13 x 9" with baking parchment, set aside. Crush the biscuits into crumbs, chop the almonds and dried de-stalked figs into small (5mm as a guide) chunks. Mix the crumbs, almonds, frigs and ground almonds in a bowl.
(2) Melt the butter with 3 tablespoons of honey in a small pan, then stir this melted mixture into the crumb mixture. Tip into the prepared tin and level the top the best you can. Place in the fridge to set.
(3) When set melt the chocolate and remaining 2 tablespoons of honey very gently, stirring until smooth, spread or drizzle over the now set base and leave to set. Cut into 35 small or 70 tiny squares.