What will this recipe make?
Whose recipe is this?
180g porridge oats
3 tbsp ground flax seeds
1 tbsp pumpkin seeds
1 tbsp goji berries
2 tbsp chopped dates
1 tbsp chopped figs
2 tbsp coconut oil
2 tbsp peanut butter (a good quality one without added salt or sugar)
1 tbsp honey (optional)
Melt the honey, coconut oil, and peanut butter together in a pan. Stir in all other ingredients and mix well to form a sticky mixture. If you find the mixture a little too sticky, you can add more oats to firm it up a little. This will make slightly crumblier bars though.
Press the mixture firmly into a greased baking tin (about 8 inches x 8 inches should be big enough).
Place the tin at the top of a hot oven (200c/gas9) for 10 – 15 minutes, until gold brown.
Allow cooling fully before cutting into bars.
A chocolate flavoured healthy alternative to the pancake topped with berries, greek yogurt, sunflower seeds and Crwst Vegan chocolate hazelnut spread
If you’ve been growing your own tomatoes in the garden and you suddenly have an abundance, or you’ve picked them up from the farmers’ market when tomatoes are at their peak, this is the recipe for you! This is a favourite recipe and makes a meal when served with a mixed green salad and an Italian inspired olive oil-vinegar dressing.
Chocolate and coconut together is just heaven. And the consistency of this mousse is simply perfect once it has set. You can choose to sprinke with chopped chocolate, toasted coconut flakes or a few berries but it’s also great just as it is.
The recipe is for 4 portions.
This is enough for dinner for 3-4 people, is quick to prepare and looks after itself in the oven.
Serve it with basmati rice or noodles of your choice. The red split lentils go mushy and make for a thicker, creamier sauce.
Need ingredients?
visit our healthy living shop
