• Hana Kovac

Biscuit 'Eskimos'



Summers of my childhood were filled with swimming in our town's swimming pool, strolling around our neighborhood and eating 'eskimos'. Honestly, I didn't think twice about the meaning of this name for an ice on a stick but it seems some might consider the word offensive, especially in Canada, because it was widely thought to stem from a Cree pejorative meaning “eaters of raw meat”. Anyway, we ate 'eskimos' and we ate 'nanuks' (chocolate coated ice cream bar on a stick, also meaning 'polar bear' in the native language of Inuits). Whatever we called it, I remember it was sweet and chocolatey. And full of sugar, of course. Here's my version of 'eskimo', to recall my childhood summers.

Biscuit 'Eskimos' (vegan, gluten-free, lactose-free)

Ingredients:

100 grams dried apricots

100 grams dates (soaked in water)

100 grams cashew nuts, grounded into powder (or almond meal)

50 grams rice flour

20 grams arrowroot starch

2 tbsp cashew/peanut or almond butter

30 ml coconut oil

1 tsp baking powder

Dark coating chocolate, edible flowers, nuts, coconut flakes (optional)

Directions:

1. Mix all ingredients except the chocolate.

2. Prepare a baking pan and on a parchment paper, make 'ice cream bars' shape around 1 cm thick. Put a stick inside each bar.

3. Bake at 180 C for 5 to 10 min but watch closely as the dough can easily burn.

4. Let cool.

5. Melt the chocolate and delicately coat the 'eskimos'. Sprinkle with edible flowers, coconut flakes or nuts. Put on a parchment paper and let harden in the fridge.

#summerdessert #healthydessert #glutenfree #lactosefree

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