Pistachio Afternoon Boosters
Pistachio Afternoon Boosters

Pistachio Afternoon Boosters

Feel like you need a bit of a mid-afternoon boost to keep you going for a couple of hours? Try this satisfying snack!

Serves

20

PREPARATION

15 minutes

COOKING

8 minutes

INGREDIENTS

  • 200g desiccated coconut
  • 1 large egg white
  • 50g ground almonds
  • 50g salted pistachio nuts (chopped)
  • 50g pumpkin seeds
  • 50g Tate & Lyle Dark Soft Brown
  • 2tbsp Lyle’s Golden Syrup
  • 1-2tbsp dried raspberry flakes (optional)

HOW TO MAKE THIS RECIPE

  • Preheat the oven to 190°C, fan oven 170°C Gas Mark 5.
  • Tip the coconut into a dry frying pan and cook over a high heat for 1-2 minutes, stirring with a wooden spoon, to toast lightly. Cool for 5 minutes.
  • Meanwhile, use a fork to lightly whisk the egg white in a mixing bowl. Stir in the coconut and add the ground almonds, pistachio nuts, pumpkin seeds, Tate & Lyle Light Soft Brown or Light Muscovado Sugar and Lyle’s Golden Syrup.
  • Spoon the mixture into a silicone mini muffin tray (or similar) to make approximately 20, cooking in batches if necessary. Transfer to the oven and bake for 8 minutes.
  • Cool, then ease the treats from the tray. Sprinkle the dried raspberry flakes on top (if using). Keep in an airtight tin for up to 2 weeks.

CHEF'S TIP

You could use chopped almonds, hazelnuts or peanuts instead of the pistachios.

If you prefer, tip the whole mixture into a lined 23cm square cake tin and bake for 10-12 minutes. Cut into squares when cool.