Oh yes, our love of sweet things is not dead yet! I have to confess, it probably never will be and when I discovered how to make toffee (it was by accident - honest!) I was over the moon! Toffee without refined sugar!
So then I started having ideas... now what can you do with toffee???
While I was thinking I came across the toffee biscuits recipe - they weren't called toffee biscuits, but basically you make toffee as a base to add in the other ingredients, so they got nick-named toffee biscuits and got an impressive 10/10 from all the family.
I then tried my own idea and came up with the toffee power bars, packed with seeds and goodies. Son 2 is usually very reserved in his praise of anything I concoct, but again they got a resounding 10/10. See what you think and see if you can improve on them! Get creative!
Try just making toffee first: Mix about equal amounts of honey and butter in a pan, bring to boil and keep stirring. The longer it boils, the hotter the mixture becomes and if you have a cooking thermometer you can take it to the desired stage, soft ball, soft crack/hard crack. I have got one, but hadn't used it on this occasion and it probably boiled for the best part of 5 minutes and it was hard crack. I poured it onto a metal plate to cool and had a slab of the most wonderful toffee!
If you only let it boil for a minute then you can have a lovely caramel sauce to pour over ice-cream or just with sour cream to pep up a desert for a special occasion.
I love snacks that are so easy to make and delicious to eat, that make the family love them and not crave unhealthy alternatives. This has to be a winner! It doesn't even need cooking!
Adapted from 'The Unrefined Kitchen' recipe for No-bake cookies:
Place 1/4 cup butter, 1/4 cup cocoa powder and 1/4 cup homey in a pan. Bring to a boil and boil for exactly 1 minute. Take off the heat and add in 2 cups of desiccated coconut. Once cool they should harden if left in a cool place and can be stored in an airtight container.
Toffee power bars
Be careful - don't over do it! Just one!
This is a recipe for you to play with. You can add in whatever you fancy - as long as it's GAPS legal if you are on GAPS, if not, keep it natural.
1/3 cup butter (3 oz)
1/3 cup honey
Put into a saucepan and cook on moderate heat until the butter has melted and it starts to bubble. Keep it bubbling and keep stirring for 2 minutes. You can go longer if you want a really crisp toffee experience, but this is nicely chewy.
Then mix in your add-ins. I used
1 small packet of mixed seeds (about 200g) I soaked mine first and dehydrated them in the oven but it won't change the outcome if you don't soak them.
1-2 tbls cocoa powder, raw or normal
1 tbls cocoa nibs
About 1/2 cup desiccated coconut
Spread the mixture into a tin. Use the size tin you have. Obviously the larger it is the thinner the biscuit (but you can always cut them wider!!). Once they are cold put them in the fridge to set.
Then put them in a box and keep them in the fridge.