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Pistachio Afternoon Boosters

Pistachio Afternoon Boosters

  Rating 0.0

Prep

15 min

Bake

8 mins

Serves

20

Difficulty

Easy
Pistachio Afternoon Boosters

About

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

made using

Dark Brown Soft

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Instructions
Ingredients
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Step 1

Preheat the oven to 190°C, fan oven 170°C Gas Mark 5.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

TOP 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.

Ingredients – 8 items

Serving

1

Flaked coconut

Desiccated coconut

200 g

Egg whites

Large

1
Almonds

Almonds

Ground

50 g
Pistachios

Pistachios

Salted, chopped

50 g

Pumpkin seeds

50 g
Fairtrade Dark Brown Soft

Tate & Lyle Fairtrade Dark Soft Brown Cane Sugar

50 g
Lyle's-golden-syrup

Lyle’s Golden Syrup

2 tbsp

Dried raspberry flakes

Optional

1-2 tbsp

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