DRY INGREDIENTS
1 Cup of Porridge Oats
1 Cup of Nuts/Seeds/Dried Fruit of your choice
WET INGREDIENTS
1 Cup of Honey (Or a mix of Honey and Maple Syrup)
1 Cup of Nut Butter (Peanut/Almond/Cashew)
FLAVOURINGS
1 Large Tablespoon of Coconut Oil (measured cold)
Half Teaspoon of Sea Salt
1 Teaspoon of Ground Cinnamon (optional)
1 Cup of Nuts/Seeds/Dried Fruit of your choice
WET INGREDIENTS
1 Cup of Honey (Or a mix of Honey and Maple Syrup)
1 Cup of Nut Butter (Peanut/Almond/Cashew)
FLAVOURINGS
1 Large Tablespoon of Coconut Oil (measured cold)
Half Teaspoon of Sea Salt
1 Teaspoon of Ground Cinnamon (optional)
NOTES
Accuracy isn't key. Once you've done it a few times you'll soon get to know if it's a bit too wet or a bit too dry and adjust the ingredients accordingly. Just don't add too much fat or they will be greasy.
I tend to add a bit more of the dried fruit and nuts. Only because the mix that I buy comes in a 175g bag, a bit more than 1 cup so I just add the whole thing, I don't even bother to chop the nuts but that's up to you. I also add a couple of tablespoons of Milled Linseed that has Goji Berries and Seeds (Aldi) or you could add some Wheatgerm. I tend to use Coconut Oil but you could also use Olive Oil or Butter if you prefer their taste. You can use any type of nut butter but I prefer Peanut Butter. If you've not got enough honey you can always add a few spoons of brown sugar but try not to add too much as the idea is to keep these bars as healthy as possible and without refined sugar. If you've got some honey in the cupboard that's crystallised this is a great way to use it up. You could also use Agave Syrup. You can omit the Cinnamon if you like but it is good for you! You can also add a little Vanilla Extract.
Accuracy isn't key. Once you've done it a few times you'll soon get to know if it's a bit too wet or a bit too dry and adjust the ingredients accordingly. Just don't add too much fat or they will be greasy.
I tend to add a bit more of the dried fruit and nuts. Only because the mix that I buy comes in a 175g bag, a bit more than 1 cup so I just add the whole thing, I don't even bother to chop the nuts but that's up to you. I also add a couple of tablespoons of Milled Linseed that has Goji Berries and Seeds (Aldi) or you could add some Wheatgerm. I tend to use Coconut Oil but you could also use Olive Oil or Butter if you prefer their taste. You can use any type of nut butter but I prefer Peanut Butter. If you've not got enough honey you can always add a few spoons of brown sugar but try not to add too much as the idea is to keep these bars as healthy as possible and without refined sugar. If you've got some honey in the cupboard that's crystallised this is a great way to use it up. You could also use Agave Syrup. You can omit the Cinnamon if you like but it is good for you! You can also add a little Vanilla Extract.
METHOD
Start by melting the Nut Butter, Honey and Coconut Oil together so that it's easy to mix into the dry ingredients. I do it in the microwave for a few seconds. Use a bowl big enough to mix all the ingredients so that you don't lose any by having to transfer it. You could also melt it in a pan and use the pan as a mixing bowl.
Add all the remaining ingredients to the melted wet ingredients and mix well.
Line a baking or roasting tray with greaseproof paper. Then they won't stick and it's easy to lift them out and cut into bars. To make the greaseproof paper easier to handle run it under the tap, wring it out to get rid of the water and then smooth it out and line the tray. It works, try it!
Tip out the mixture into the tray and spread it out with your hands until it's even. Wet your hands first so that they don't stick to the mixture and press it down into the tray getting into the corners. If your tray is too big just use a knife to push up the mixture and make a neat edge and pull up the greaseproof paper to the edge.
Bake in an oven preheated to 180c for about 30 minutes for a chewy bar but keep an eye on them. If you want a crunchy bar they need to be baked until the edges are a nice golden brown but they can go from golden to burnt in minutes. If you can smell them it's time to take them out!
When you take them out of the oven they will be soft which can make you think they're not cooked but they will harden up as they cool. Leave them to completely cool then lift them out of the tray using the greaseproof paper and cut into squares or bars.
STORAGE
Cut bars will keep in an airtight container at room temperature for 7 to 10 days but I doubt they'll be around that long! If you want to make a big batch they can also be frozen for up to four months.
Add all the remaining ingredients to the melted wet ingredients and mix well.
Line a baking or roasting tray with greaseproof paper. Then they won't stick and it's easy to lift them out and cut into bars. To make the greaseproof paper easier to handle run it under the tap, wring it out to get rid of the water and then smooth it out and line the tray. It works, try it!
Tip out the mixture into the tray and spread it out with your hands until it's even. Wet your hands first so that they don't stick to the mixture and press it down into the tray getting into the corners. If your tray is too big just use a knife to push up the mixture and make a neat edge and pull up the greaseproof paper to the edge.
Bake in an oven preheated to 180c for about 30 minutes for a chewy bar but keep an eye on them. If you want a crunchy bar they need to be baked until the edges are a nice golden brown but they can go from golden to burnt in minutes. If you can smell them it's time to take them out!
When you take them out of the oven they will be soft which can make you think they're not cooked but they will harden up as they cool. Leave them to completely cool then lift them out of the tray using the greaseproof paper and cut into squares or bars.
STORAGE
Cut bars will keep in an airtight container at room temperature for 7 to 10 days but I doubt they'll be around that long! If you want to make a big batch they can also be frozen for up to four months.
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