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About
| 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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A creamy, comforting "speltotto" made with British-grown spelt and boosted with the goodness of SUCSEED - earthy, nourishing and full of natural fibre.
These cookies are quick and easy to make. Rye and treacle give wonderful depth and richness to the flavour, pairing well with the warmth of the spices. The addition of just a bit of wheat bran to the dough adds a nutty flavour, as well as improving the texture through its moisture absorbing properties, making for chewier cookies.
A few simple additions can transform an everyday bowl of porridge into a special treat. The warming blend of spices makes this breakfast extra cosy and comforting. For an even creamier texture, you can soak the oats in milk overnight, though it’s perfectly delicious made fresh in the morning.
