Craving a morning energy boost?
My breakfast bars are off the scale and a wonderfully safe port of call amid the storm of clichéd healthy breakfast bar options on the market. Plus they’re bursting with skin-saving omega-3s.
unsalted butter, for greasing
125 g (41/2 oz/11/4 cups) almond meal
pinch of Celtic sea salt
1/4 teaspoon bicarbonate of soda
60 ml (2 fl oz/1/4 cup) coconut oil
60 ml (2 fl oz/1/4 cup) rice malt syrup,
or sweetener of your choice
1 teaspoon alcohol-free vanilla extract
40 g (11/2 oz/1/4 cup) cashews, crushed
160 g (51/2 oz/11/4 cups) combined
flaxseeds, sunflower seeds and
slivered almonds (FSA)
40 g (11/2 oz/1/4 cup) dried cranberries (optional
1 Preheat the oven to 175°C (345°F/Gas 3-4). Grease a 20 x 20 x 5 cm (8 x 8 x 2 inch) square ovenproof tin.
2 Mix the almond meal, salt and bicarbonate of soda together in a bowl.
3 In a separate bowl, combine the coconut oil, rice malt syrup and vanilla. Add the almond meal mixture, and mix in the nuts, seeds and cranberries, if using.
4 Wet your hands and then transfer the mixture to the tin, using your hands to press down firmly on the mixture.
5 Transfer to the oven and bake for 15-20 minutes.
6 Remove from the oven, transfer to a wire rack and cool before dividing into 8 bars and serving.
7 These will keep in an airtight container for 7-10 days.
Recipes and images from Eat Yourself Beautiful: Supercharged Food by Lee Holmes, $35.00, published by Murdoch Books, photographed by Steve Brown.