LOCALadk Magazine

Summer 2019 LOCALadk Magazine 31 LOCALadk Fig and Nut Delight This recipe is based on an Indian dessert called anjeer burfi. It is gluten-free and has no added sugar. I include vegan options, substituting coconut oil for the ghee and powdered coconut milk for the dr y milk powder. This dessert will keep you moving on the trails, with a healthy calorie boost from the fruit and good fats. Note: Making your own ghee (butter without the milk solids) is ver y easy and makes butter healthier, tastier, and shelf stable. Ingredients: 15 dried pitted dates 8 Turkish figs ½ cup ground almonds, cashews, pistachios 1 tbsp. ghee or coconut oil ½ cup milk powder or coconut powder ¼ tsp. ground cardamom ¼ tsp. ground cinnamon Coconut flakes or almond slivers for topping Directions: Soak the dates and figs in water for 3 hours or more. Drain, and put in blender or food processor. Blend on high until you have created a smooth paste. Chop the nuts in a blender or food processor until you make a meal, but with small chunks of nuts remaining. In a medium-sized, heavy-bottomed pan (I use cast iron) heat the ghee or coconut oil on medium heat. When melted, add the fig paste and stir for 8-10 minutes so the water in the mix evaporates and the paste stiffens. When the paste is coming together, stir in the dr y milk. Mix well. Add the nuts and spices. Stir for another 3 minutes. Turn off the heat and let cool 10 minutes. Transfer the mixture to a small glass dish with a lid. Push the mixture into the bottom of the dish evenly and top with almond slivers or coconut flakes. Cover and put in the fridge for 1 hour to harden. Cut into squares to pack for your hiking adventure! Eco Eating Tips Eating locally is the best way individuals can preser ve the environment! Our zero-waste lunch is wrapped in locally made beeswax wraps. These wraps are beautiful and can be used time and time again. Wash in cold water.

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