Indulge in this special treat in moderation.
Makes 12 pieces of fudge
150 ml ghee or organic or farm butter
1½ cups (375 ml) chickpea flour
¼ cup (60 ml) tapioca syrup or honey
½ tsp (2 ml) ground cardamom or 6 cardamom pods (remove small black seeds from pod and grind)
¼ tsp (1 ml) nutmeg
¼ tsp (1 ml) liquorice root powder (optional)
2 tbsp (30 ml) ground almonds or cashew nuts*
- Melt ghee or butter in heavy based saucepan on medium heat.
- Add chickpea flour stirring frequently until golden. Watch carefully, do not allow flour to become too brown or dark. It takes about 10 minutes.
- Remove from heat and add the syrup or honey, spices and nuts, stirring well. Cool until it can be handled well, about 15 minutes.
- Roll into small balls, about 3 cm in diameter.
- Arrange on a plate and set aside for an hour, or until they are hard, before serving. Set them in the refrigerator in warm weather.
Note
* Grind your nuts in a pestle and mortar or coffee grinder.
This recipe appears in Natural Medicine Magazine’s Wholefood cook book by Heidi du Preez and Karen Werge Tilney, to be launched soon!
