Every morning without fail, my boyfriend whips himself up a 1000kcal shake- yes, I’m jealous, envious of the fact that if I had that every week, Let alone everyday, I wouldn’t fit through the front door. Anyway, despite my green-eyed monster issue, he’s consistently efficient, ensuring that the blender is spick and span, ready for its next use.
However, there was one occasion on which the scoundrel didn’t wash it up, so I had to do the hard graft and scrape the sides of the processor. What the hell was in it?! Because damn was it hard getting rid of that stuff. However, its enticing fragrance (just before it was doused in washing-up liquid) was so wonderfully sweet and nutty and elicited a lightbulb moment- this would be the perfect biscuit base. Solid and sturdy but soft enough to achieve a smooth bite. Without much moisture it was slightly crumbly, just like a crushed biscuit!
It’s such a major effort rustling up a biscuit base for cheesecakes or pies or whatever else requires such a bottom and most of the time, I really can’t be arsed. But should I have this wonder mix stashed in my fridge or freezer, my days of biscuit base absenteeism are over!
When quizzing my boyfriend, I discovered it was merely a mix of nuts, oats and milk. I shoehorned in some dried fruits for that added sweetness and slightly sticky, moist mouthfeel. With a traditional biscuit base, the crushed biscuits are combined with butter to enable them to set in the fridge into a more solid form so I want to bypass the adding butter phase straight to the solid one to make my life easier!
- 350g gluten-free oats
- 100g raw almonds
- 100g raw cashews
- 100g medjool pitted dates soaked in water
- 100g whole oats
- 1 tbsp flaxseed oil
- 2 tbsp maple syrup
- In a food processor, crush the 350g batch of oats and the nuts to achieve a flour-like powder.
- Remove the dates from the water and mash with a fork.
- Add all ingredients to the flour in the food processor until everything is well combined.
- Remove and roughly knead into a smooth, even dough.
- Refrigerate until required.
Eat straight from the fridge when peckish or save for tart and cheesecake bottoms. You can even add chocolate chips or nuts for an added crunch.