September 08, 2015
| Lindsey Dickson's (The Eating Tree) delicious Quinoa bars are packed full of protein and energy - a great sustaining treat or the perfect snack to take out cycling. |
These delicious bars, packed full of energy, are great for me in the morning when I am running around doing umpteen things at once and a sit-down breakfast is just not going to happen. Unfortunately, as everyone knows, animals do not feed and water themselves, PE kits will not gather themselves together at the wave of a hand and cars will not magic the children to school without a driver. Mary Poppins I am not.
I keep these very easy to make bars in the fridge and grab one on the go. The combination of quinoa, oats, seeds and dried fruit keep me energised for a few hours until after the morning’s chores are out of the way.
Even though I do try to eat healthily, if I am eating a healthy treat I like it to taste good as well. If it tastes too ‘worthy’ I always think I might as well forego the calories and eat a stick of celery which is nice but not much of an indulgence. These are wonderfully buttery but not too sweet unlike a lot of commercially made granola bars.
Makes 12 Bars
Ingredients
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Method
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November 28, 2025
Jens Hannibal, plant-focused chef and educator with over 15 years of experience, has shared this sumptuous recipe with us, a glimpse of the approach to cooking you can learn in Jens's new online course Cook with Confidence.
November 20, 2025
This recipe from Anna Warden makes for a cookie that is crunchy on the outside, and chewy in the middle - to our mind the best combination. The malted wheat flour and coffee create a gorgeous depth of flavour and a moreish caramelly base which pairs perfectly with dark chocolate and sea salt. These cookies will keep in the freezer (unbaked) for a couple of weeks, and so are the perfect thing to have to hand for times you want a cookie or for when you might just need a cookie.
November 17, 2025
As the nights cool and the leaves turn, so wild mushrooms emerge from the mossy forest floor. Leanne Townsend found a beautiful patch of winter chanterelles and cooked them up with some British-grown carlin peas.
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