- Shop
- Recipes
- About
- Sign in
-
Shop
-
Recipes
-
About
| These great tasting energy bars are full of delicious, healthy and energy boosting ingredients like Naked Barley Flakes, Quinoa Puffs and Pumpkin Seeds. |
I’m rather disenchanted with commercially made cereal bars as they’re usually far too sweet for my taste. I decided it was time to develop my own alternative and came up with this simplest of recipes using only the loveliest of ingredients.
Fresh and dried fruit reduce the need for added sugars and fats in this recipe. The energy bars contain no saturated fat and the use of a small amount of apple juice concentrate avoids the need to add more refined sugars.
Crammed full of nuts and seeds, and using naked barley flakes and quinoa puffs - both of which are high in protein and fibre and packed with vitamins and other nutrients - these energy bars are full of healthy ingredients that deliver slow-release energy.
This is yet another delicious recipe from our illustrator Carol Kearns, who also publishes the superb blog The Art of Baking.
Makes 12 bars
Ingredients
|
Method
|
Comments will be approved before showing up.
Look no further than this umami-rich, plant-packed vegetable ragu full of diverse fibre and other nutrients to nourish you and your gut. Inspired by Yotam Ottolenghi's ultimate tray-bake ragu, this recipe contains even more plants. Hodmedod’s Broth Mix is the perfect base, containing no fewer than 7 different pulses and grains, and adding beautiful texture. The recipe packs in 12 different plants, not counting the herbs or spices, which add another half dozen. Serve with a side salad and you'll be well over 20 plants in a single meal.
This deliciously moist apple and walnut cake from Sarah Cotterell and Aitana Infante is made with sourdough but nonetheless simple and easy to make.
Flatbreads are a staple of many cultures around the word and would have been one of the first leavened breads as they don't require an oven and can be made over a fire by heating a flat rock. These flatbreads are quick and simple to make in a heavy bottomed pan on the hob and go well with a variety of dishes.
Carol Kearns
Author