Breakfast bars -supercharge your day

12 Feb

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Do you ever wish you had something healthy you can just grab and go on those busy mornings when you know you need your energy and the temptation is to consume something sugary, refined, caffeinated? The solution lies in the humble energy bar. This is a recipe I adapted from Nigella’s latest programme and it is very flexible, delicious and easy to make.

Take some dates and cover with water in a pan, gently heat, add a dollop of coconut oil, cinnamon and vanilla to taste, one grain of sea salt, stir until a very soft mush and put to one side to cool.  In a bowl add all the dry ingredients. Oats, chia, sunflower, pumpkin, linseed, buckwheat, nuts of your choice, cashews, almonds, broken brazils, pecan and anything you want to use up in the fridge. Desiccated coconut, chopped dried fruit, cacao nibs, finely chopped root ginger…..I soak the nuts and seeds overnight before adding them to this recipe, rinsing them well. Ground nuts and seeds work well too and you don’t have to soak them.

Then using a big mixing bowl make a dip in the middle of the nut/seed/fruit/oat mixture and slop in the dates mix. Mix well to a soft doughy consistency. If it’s too wet add some more oats, if it’s too dry add some water. There’s a lot of leeway with a recipe like this and you can have fun putting your experimental hat on and try out different combinations.

Line a square baking tray with lightly oiled greaseproof paper and press the mix into the tin making the surface level. The depth can be around 1″-1.5″. Pop into a medium oven for half an hour and cut into squares whilst still in the tin and warm. When it’s cooled down a bit lift it out by the greaseproof paper and turn onto a wire rack from the grill.

This recipe, apart from being tasty, is vegan, no added sugar, gluten free and slow release energy. A couple of these in the morning with your cuppa will keep you going for hours. they freeze well and I make a huge batch which lasts ages and gets shared out to family and friends.

Adding the chopped root ginger was a request by a friend and I have to say I like it very much.

Let me know how you get on. Please do share your combinations and feel free to ask any questions.