Breakfast Bars 2.0
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)
INGREDIENTS
Nutrition- 250g medjool dates
- 2teaspoons ground cinnamon
- 325ml cold water
- 75g goji berries
- 75g pumpkin seeds
- 150g brown flax seeds
- 50g cocoa nibs
- 25g chia seeds
- 25g corn flakes (gluten-free if required)
- 100
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DIRECTIONS
- Equipment: 8-inch square baking tin.
- Preheat the oven to 180ºC/gas mark 4 or 350ºF, and line the bottom and sides of your tin with baking parchment. Pit the dates and tear them with your fingers into a small saucepan, add the cinnamon, cover with the water, bring to the boil and let bubble for 5 minutes. Turn off the heat, and beat with a fork until you have a rough purée.
- Put all the remaining ingredients into a large bowl, add the date mixture and mix until everything is combined. I wear a pair of disposable vinyl gloves for this.
- Squodge into your prepared tin and bake in the oven for 30 minutes, until firm and set, and golden on top and darker around the edges. Leave to cool in the tin before cutting into pieces.
- STORE NOTE: Store in an airtight container in a cool place or in fridge for up to 1 week.
- FREEZE NOTE: Wrap bars individually in clingfilm or foil and put in a resealable bag, or stack bars in an airtight container with baking parchment in between the layers. Freeze for up to 2 months. To defrost, put bars on a wire rack and leave at room temperature for about 2 hours.
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