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A SWEET DEAL CHOCOLATE AND DATE SKILLET COOKIE WITH NAARTJIE ICE-CREAM ice-cream (use nondairy or frozen yoghurt if you like), slightly defrosted/softened A giant gluten-free, dairy-free and sugar-free chewy cookie! Dates give this treat the yum factor it deserves. Skillet cookie: 1½ cups (200g) gluten-free flour mix (or regular flour if you’re not gluten intolerant) ¾ cup (150g) xylitol or Sweetly sugar substitute ½ cup (125ml) bottled apple sauce Juice (60ml) and grated peel of 2 naartjies 1 tub (2L) vanilla 2 Tbsp (30ml) coconut oil, melted + extra for greasing 1 tsp (5ml) vanilla essence 1½ slabs (150g) dark chocolate, broken into chunks ¼ punnet (100g) medjool dates, stoned and chopped MAKES 1 LARGE 26CM COOKIE Add naartjie juice and peel to ice cream. Mix in well and freeze. Preheat oven to 180°C and grease a 26cm cast-iron pan with coconut oil. Combine flour and sugar substitute. Combine apple sauce, coconut oil and vanilla in a separate bowl. Fold wet mixture into dry ingredients and mix well to create a smooth, dough-like batter. Fold in chocolate chunks and chopped dates. Spread batter evenly into prepared pan, making sure the base is totally covered. Bake for 15-20 minutes or until a toothpick inserted comes out clean. Cool for 5 minutes, then serve in the pan with the ice cream on the side. PAIR WITH ANNABELLE CUVÉE ROSÉ NON-ALC SPARKLING WINE, R90 WINE PRICES CORRECT AT TIME OF GOING TO PRINT AND MAY BE SUBJECT TO CHANGE NEW GOOD IDEA Add ½ cup (125ml) peanut butter to the batter for a nuttier taste! pnpfreshliving.com 89-Desserts COR 2.indd 93 Fresh Living – Spring 2021 | 93 2021/08/20 14:20

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