I have a breakfast bar recipe in an earlier book, but this is the new, improved version: gluten-free, dairy-free and enough seeds to make you start sprouting. I’ve used no sugar, but before you start thinking this is virtuously sugar-free, remember that the sweetness that comes from the dates is, in essence, sugar, though certainly it’s unprocessed and full of fiber at the same time. Make these bars at the weekend, and you’ll be set up for the week if you’re someone who needs to grab-and-go in the morning. They come in pretty handy for that 4pm slump, too. (Recipe courtesy Simply Nigella)