Breakfast Bar Recipe - Replenish Weston
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Breakfast Bar Recipe

Big shout out to one of my lovely customers, Cynthia who recommended this awesome breakfast bar recipe! Not only that, but she brought in some samples for others to try. Yep, I have the best customers.

Do you struggle to find the time to make breakfast in the morning? Make these at the weekend and you’ll have enough to feed 3 people breakfast for the week ahead…

INGREDIENTS

  • 100g organic jumbo porridge oats (not instant)
  • 350g dates
  • 2 tsp ground cinnamon
  • 75g goji berries
  • 75g pumpkin seeds
  • 75g sunflower seeds
  • 75g flaxseeds/linseeds
  • 25g chia seeds
  • 25g walnuts or almonds
  • 400ml water

 

Optional – if you’d like a chocolate taste

  • 1 tbsp cacao powder
  • 50g cocoa or cacao nibs

INSTRUCTIONS

Preheat the oven to 180C/160C Fan/Gas 4, and line the bottom and sides of a 20cm/8in square tin with baking parchment.

Tear the dates with your fingers into a small saucepan, add the cinnamon, cover with 400ml cold water, bring to the boil and let bubble for 10 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.

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 16 pieces.

Many thanks to Nigella Lawson for the recipe this was adapted from, available here.

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