I was watching that foodie show on SBS food the other night. I think it’s called “Save my Bakery”. And as part of the brief, the bossy Australian lady demands to know which treats sold in the bakery in question are their top sellers. And it got me thinking. What were some on the best sellers when Birdseed cafe, kitchen and shop was in full swing? I think our carrot cake was particularly popular, as were the Lime Coconut Cakes. The salted caramel slice was a big mover as was the chocolate walnut amaranth slice. To be honest, I think that there were around half a dozen firm favourites. As I started thinking about some of my old favourites, I started dreaming of the Hazelnut Espresso cake. It was a rich, decadent affair and a truly delicious cake. But I’m not eating full fat and sugar these days, so I wasn’t keen to bake it and then have it in the kitchen calling “Jennifer, eat me! Eat me!” So I decided to do a combined cake. Merging this Hazelnut Espresso Cake with the Hazelnut Buckwheat Berry Teacake. These teacakes were delightful and popular in their own right, but I wasn’t after berry flavours. I wanted coffee flavours. And so hence, the Coffee Hazelnut Crunch Bars were born. The beauty of the egg-dairy-free cakes is that they keep so well. And this little beauty only improves with each day. Well…that’s if you can keep from nibbling on it for that long. It’s perfect with a cuppa, because in my book – coffee with coffee is a perfect match!
Coffee Hazelnut Crunch Bars
180g hazelnut meal
140g buckwheat flour
80g tapioca starch
2 tsp baking powder
1/2 tsp bi-carb soda
100g espresso coffee (2 shots)
150g rice mylk
150g maple syrup
1Tbsp vanilla essence
1 tsp ACV
Combine the wet ingredients together and add in the dry. Mix until combined. Pour into a lined slice tray and cook in 175oC for around 20mins or until skewer comes out clean.
Put aside to cool
Espresso Cashew Icing:
1 shot espresso coffee 30ml, or 30ml very strong instant coffee, or just use ground coffee
2 – 3 Tbsp cashew butter (100% cashews – no salt, sugar or additives)
1/2 – 1 cup icing sugar (to achieve the desired thickness)
Hazelnut Crunch topping:
Dry roast a mix of nuts/seeds – I used hazelnuts, walnuts, almonds and pistachios. If the hazelnuts have skins, just rub them inside a clean, folded tea towel once they’re roasted to remove the skins which can be a bit bitter.
Make a simple caramel sauce: in a small pot put 1/2 cup sugar and 1/8 cup water. Allow to boil and the sugar to dissolve. Boil for around 10 to 20 mins. If you want to flavour add a few drops of essence in now. Add a pinch of salt.
Spread the Espresso Icing on your slice. Sprinkle nuts liberally on top and finally drizzle with the caramel sauce. Delush! Enjoy with your favourite brew-ha-ha! Jx