Baked Spicy Chicken Drumettes with Romesco by Luke Mangan
"These little chicken drumettes are about as easy and flavoursome as they come. Marinate them overni...
30g sunflower kernels
40g sesame seeds
40g activated almonds
45g activated buckwheat
15g coconut chips
1 quantity dates and nut butter
3 squares of Pana Chocolate Orange
Nut milk to serve
Fresh fruit to serve
Combine all ingredients in a bowl. Add some date and nut butter and massage into dry mix. Keep adding butter until all the dry ingredients are coated. Using a course grater or zester, grate the squares of chocolate into the mixture and stir through.
Transfer the mixture to a tray and dehydrate for 8-12 hours. Once the mixture has been dehydrated, break it into small shards and store in airtight container until needed. Serve with nut milk and fresh fruit.
*To make date and nut butter, blend 1 cup of your favorite nuts and add 4 Medjool dates and season with a little vanilla and salt to taste.
Credits: This is an edited extract from Pana Chocolate, The Recipes by Pana Barbounis published by Hardie Grant Books RRP $36 and is available in stores nationally.
Photo Credits: Armelle Habib