Culture Street

Food

Supercharged Breakfast Bars with FSA

On February 7, 2014

MAKES 8 BARS

Lee Holmes, Certified Holistic Health Coach, wholefoods chef and author of Supercharged Food: Eat Yourself Beautiful, is on a new mission to change the way we look and feel about ourselves and discover lifelong health and beauty. You can read an interview with Lee here.

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.

Ingredients

unsalted butter, for greasing

125 g (4½ oz/1¼ cups) almond meal

pinch of Celtic sea salt

¼ teaspoon bicarbonate of soda (baking soda)

60 ml (2 fl oz/¼ cup) coconut oil

60 ml (2 fl oz/¼ cup) rice malt syrup, or sweetener of your choice

1 teaspoon alcohol-free vanilla extract

40 g (1 ½ oz/¼ cup) cashews, crushed

160 g (5 ½ oz/1¼ cups) combined flaxseeds, sunflower seeds and slivered almonds (FSA)

40 g (1½ oz/¼ cup) dried cranberries (optional)

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.
Mix the almond meal, salt and bicarbonate of soda together in a bowl.
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.
Wet your hands and then transfer the mixture to the tin, using your hands to press down firmly on the mixture.
Transfer to the oven and bake for 15–20 minutes.
Remove from the oven, transfer to a wire rack and cool before dividing into 8 bars and serving.
These will keep in an airtight container for 7–10 days.

Eat Yourself Beautiful by Lee Holmes published by Murdoch Books rrp $35.00, photographer Steve Brown.

 

You Might Also Like

Food

Portuguese Tarts

These tarts are called pastéis de nata, or cream pastries, in their homeland of Portugal. They are notoriously difficult to make as the pastry requires a high temperature and the...

On July 26, 2013

Food

Karl Cooks Italian Baked Chicken (With Grapefruit Campari)

THIS EASY-TO-MAKE MEAL LOOKS SO IMPRESSIVE WHEN BROUGHT TO THE TABLE IN ITS ROASTING DISH. SERVE IT WITH GRAPEFRUIT-SPIKED CAMPARI AND MAKE BELIEVE YOU’RE IN A SICILIAN TRATTORIA (FANCY!).

On October 3, 2014

Food

Moroccan-spiced leg of lamb with roasted fennel

How impressive is a beautifully roasted leg of lamb on the dinner table? And it is even better when cooked with the most tantalising Moroccan spices that flood the kitchen...

On June 10, 2016
 

Food

Rhubarb, apple and strawberry crumble

If you haven’t put these winter fruits together before, you’re in for a treat. They match up beautifully in this warming crumble, with the slightly tart flavour offset perfectly by the...

On July 12, 2013

Food

White Chocolate & Chai Crème Brûlées

A modern twist on a French classic, this is a simple dessert that can be made in advance with the final touches added just before serving. It’s great on its...

On July 14, 2016

Food

Ultra Choc Brownies

These wheat- and dairy-free treats are densely fudgy and very, very chocolatey. In fact around one-third of their body weight is good dark chocolate – perhaps not unlike my friend...

On October 31, 2014
 
Copyright © 2012 - 2018 Culture Street
Contact: info@culturestreet.com.au