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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.
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.
Freshly prepared quick and colourful Indian style curry. Perfect for making after an evening beach stroll.
4-6 Strawberry and custard tarts with almond pastry.
Gluten free recipe.
A energising breakfast to set you up for the day
Kefir is a brilliant prebiotic and fermented ingredient. So so yummy any time of the day. Great for breakfast too. Sugar free as well.
Quick, easy and filling breakfast as long as you remember to prepare it the night before.
You can adapt the ingredients to your heart’s content with more or different nuts, seeds and dried fruit.
Need ingredients?
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