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| 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
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Method
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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.
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.
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.
