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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 energising breakfast to set you up for the day
Quick to make and healthy lunch or dinner – and the kids love it.
Serves 4.
Serves 4.
This is a great pudding and I also like it for a weekend breakfast treat.
It is full of healthy fats, protein and antioxidants. Very refreshing.
Serves 2 people. This dish is full of anti-inflammatory ingredients and makes a meal with many different flavours.
This recipe is inspired by attending a fermentation workshop with Trish Dent. Fermenting foods is a way of preserving foods but also a way of converting starches and sugars into lactic acid by Lactobacilli bacteria (good bacteria) and inhibiting bad bacteria. This helps promote a healthy intestinal flora.
This is our Christmas favourite and we love baking this together – and eating it 🙂
If you freeze the second one, you have one for Christmas and one for New Year.
Need ingredients?
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