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| A wonderful gut-healthy recipe from nutritionist Lucy Williamson, based on her Grandmother's recipe from the 1970s. |
We all need treats and we love baking food that tastes amazing as well as being fabulously gut-healthy.
This recipe uses Hodmedod's puffed quinoa and rolled oats, as well as Doves Farm palm-oil-free digestive biscuits. Chopped dates bring plenty of sweetness without having to add too much processed sugar.
Quinoa puffs are a great addition to baking as they’re naturally high in protein, which keeps you fuller for longer. There's plenty of fibre and resistant starch from the oats, quinoa, digestives and cocoa too.
Lucy Williamson is a freelance nutritionist, producer consultant and academic, registered with the UK Association for Nutrition. She was previously a lecturer in Nutrition and Dietetics and is an ambassador for The Real Food Campaign and Love British Food. She also teaches an online Gut Health Course.
Tips: You can also add dried fruit, or mixed toasted seeds, or use cacao powder for a less rich favour. Also popular served with strawberries on the side!
Makes 16 bars
Ingredients
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Method
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Gently spiced spelt flour bannocks served warm from the pan, split and spread thickly with sweet, creamy corn butter and fresh basil. Nutty, fragrant, and comforting.
