Notes from the Rainforest Foods kitchen: a healthy treat for life on the road.

The Rainforest Foods kitchen has been rather empty recently, as we have been travelling a great deal. Life on the road is far from easy for anyone hoping to eat healthily. Yes, supermarkets and motorway services have come a long way in recent years, making good salads and sushi quite readily available. But beyond the savoury menu things are far from good – it’s really rather difficult to find anything sweet that doesn’t contain ruinous quantities of sugar.

What we really need when travelling is the very opposite of a sugar hit – slow-release nutrition across a good range, including carbohydrate, protein, vitamins and minerals. This would keep us alert and lessen our reliance on caffeine and carbohydrate. Travelling is hard work.

The sweetness in our brownie comes from dates not sugar. It is also balanced by the flavours of Cacao, and the richness of the avocado.

The brownie takes about 4.5 hours to create, as it is set in the fridge rather than being baked. So make a batch in advance of your travels. These keep well for a couple of days if wrapped in cling film.

Ingredients:

  • 450g/1lb almonds or mixed seeds such as sunflower and sesame
  • 125g/4.5oz Rainforest Foods Cacao powder
  • 315g/11oz pitted dates
  • 1 large avocado
  • 2tsp vanilla extract
  • a good pinch of salt
  • 250g/9oz fresh berries such as raspberries and blackberries. You can also use frozen berries. Defrost if applicable, and chop coarsely

Method:

  1. In a food processor blend the nuts or seeds to a coarse flour, leaving a few chunks to add texture.
  2. Place in a bowl with the Cacao powder and salt. Set aside.
  3. In the processor, blend the dates into small chunks, add the avocado flesh and the vanilla extract and blend again until there are no chunks of avocado left. Slowly add the dry ingredients and combine. Place in a bowl and mix the berries in with your hands.
  4. Line a 20cm/8” baking tin with cling film and press the mixture into an even thickness.
  5. Refrigerate for 4 hours.
  6. Cut into squares and wrap each in cling film.