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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.
Serves 2 people. This dish is full of anti-inflammatory ingredients and makes a meal with many different flavours.
Freshly prepared quick and colourful Indian style curry. Perfect for making after an evening beach stroll.