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| A splendid diversity of flakes, nuts and seeds goes into these easy granola bars, easily adding up to over 12 plant species depending on the mix you choose. This is a great recipe to make with our Granola Bundles. |
Commercial granola bars can be very high in refined fats and sugars. While sugar and fat help bind the ingredients together this recipe offers a less processed option. Much of the sugar is replaced with dates, helping to stick the bars together and give them a complex caramel flavour. Nutty tahini provides the fat.
Adapt this recipe as you wish with different flakes, nuts and dried fruit. You can switch up the tahini for any nut butter of your choice or add flavours like vanilla, cinnamon or ginger.
I like to wrap these in baking paper and throw one into my rucksack for a day of hiking. I recently took some friends for an unexpectedly long and rainy walk on the moor and was only forgiven because I'd bought along a bag of these!
Makes 5 to 10 bars
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Anna Warden's versatile recipe for savoury wholegrain scones is easily adapted to use up seasonal vegetables, herbs or the last scrapings of a chutney jar.
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 his new online course Cook with Confidence. Like the course practice recipes, this one doesn't specify any quantities - trust yourself!
This vibrant salad from India Matthews is a beautiful balance of flavours and textures. Sweet, tender beetroot meets creamy white coco beans, all brought together with a silky, tangy tahini yoghurt dressing. Fresh dill and bright lemon keep it lively, while cumin and za’atar add warm, aromatic notes.
