Summer Berry Crumble Bars
I made this oat crumble as a surprise 'bressert' for my boyfriend last weekend. His favourite fruit is rhubarb and I had a few stalks in the garden that I wanted to use up. I wanted a super healthy breakfast crumble that was indulgent enough for dessert (hence bressert).
I had planned for this to be enough to last us for breakfast ABD dessert late in the day.... but we ate it all for breakfast.
I made this oat crumble as a surprise 'bressert' for my boyfriend last weekend. His favourite fruit is rhubarb and I had a few stalks in the garden that I wanted to use up. I wanted a super healthy breakfast crumble that was indulgent enough for dessert (hence bressert).
I had planned for this to be enough to last us for breakfast AND dessert late in the day.... but we ate it all for breakfast ;-)
I first made this oat crumble recipe for my 'Not Just For Goldilocks' book, so I won't share it in full right here, BUT I will share with you a great spin-off in the form of these bars. I made the bars in the photos below initially for Real Food Source last year and using the same principle as the crumble I made them again.
These bars are quite soft and cakey with a crisp top, which is how I love them. I used a combination of oats, ground almonds and tiger nut flour for the topping, but other flours in place of tiger nuts and almonds would also work.
They also have a great nutritional boost by way of chia seeds which are also used here to thicken and bind the base and fruit layer.
These are perfect served hot with some vegan for a little indulgence or with a dollop of plain vegan yoghurt for a breakfast option.
Recipe: Summer Berry Crumble Bars
Makes approx 12 squares
Ingredients:
Crumble:
1 ½ cup oats
1/2 cup ground almonds
1 cup tiger nut flour (or other flour such as wholemeal, spelt or a gluten-free blend)
½ cup coconut oil– melted
approx. 2 tbs coconut syrup (to taste)
2 tbs chia seeds and 3 tbs warm water (mixed to gel)
Berry Layer:
1 heaped cup stewed fruit (I used a combination of apple, rhubarb and raspberries)*
approx. 1 tbs maple syrup
2 tbs chia seeds
½ cup rough chopped nuts of choice for topping (optional)
*I used approx 2 small/medium apples, 2 medium stalks or rhubarb and a large handful of raspberries (I didn't measure precisely but it equated to a good cup of fruit once cooked down)
Method:
Mix the oats, ground almond and tiger nut flour dried with the melted coconut oil and syrup. Set aside approx. 1/4 of this mixture for the topping (or more for a thicker topping).
To the remaining mix, add the chia ‘gel’ to help bind. Press the crumble mix firmly into an 8” square pan- it should be approx 1cm deep. Bake for approx 15 minutes at 180C until just golden.
Meahwhile stew the fruit in a saucepan, adding a little syrup to taste as the rhubarb and raspberries are tart. No extra liquid is required as the fruit will release it's own. Add the chia seeds during the last few minutes to help thicken.
Remove the base crumble from the oven and spread the fruit layer evenly over the top. Add the reserved crumble mix, plus extra chunky nuts if desired.
Bake for another 5 minutes or so until the topping is golden and the fruit bubbling.
Serve hot or cool (note: the bars slice better when cool)
Chocolate Crispy Cake 'Bliss Bars'
So here's a super simple recipe that I first made a month or two ago and I think I have now made at least 4 times since! It's a great one to make with or for kids too.
They are soooooo moreish it's unreal.... a soft and chewy 'bliss ball' texture with loads of crispy flakes mixed through.
The added bonus with the high proportion of flakes mixed in is that it helps lighten up an otherwise dense snack... that's the only problem with bliss balls/energy balls- they are very dense for their size and if like me you have a tendency to 'eat with your eyes' - it's very easy to overdo it!
So here's a super simple recipe that I first made a month or two ago and I think I have now made at least 4 times since! It's a great one to make with or for kids too.
They are soooooo moreish it's unreal.... a soft and chewy 'bliss ball' texture with loads of crispy flakes mixed through.
The added bonus with the high proportion of flakes mixed in is that it helps lighten up an otherwise dense snack... that's the only problem with bliss balls/energy balls- they are very dense for their size and if like me you have a tendency to 'eat with your eyes' - it's very easy to overdo it!
Guilty admission- as I sit here writing this post, I have a box of these bites beside to take on a road trip with a friend this afternoon, BUT I have already munched through the about four of them! Oooops.... ;-)
This most recent batch I made had protein powder added instead of the coconut flakes. This really helps bump up the protein count, if that's your thing for for it. One tip- I found they flavour was so much better the following day- on day 1 I could slightly taste the protein powder but by the second day onwards it had pretty much disappeared as the flavours had time to meld.
You can use any type of crispy flaked cereal you like, but for extra nutritional value I used these amaranth, quinoa and buckwheat cornflakes by RealFoodSource (amaranth is shown in the photos here)
You can press the mix into a square pan and cut into squares/bars or roll into balls, both work great. They freeze well too, and can even be munch o straight from the feeezer (mind your teeth- you may prefer to defrost a little!)
Add any 'mix-ins' you fancy, some other dried fruits, nutty chunks or an extract such as peppermint, orange or almond always go down well. If using an extract- about 1/2 tsp should do mixed in at the start, with other ingredients pulse through at theed for a chunky texture.
Recipe: Chocolate Crispy Cake 'Bliss Bars'
Ingredients:
2 cups chopped dates
1/2 cup cocoa (or raw cacao)
1/4 cup ground flax (optional but I like the hidden nutritional boost)
1/2 cup ground almonds (or any ground nut)*
a pinch of salt
1 cup flakes cereal
handful chocolate chips or cacoa nibs- optional for extra crunch and chocolateyness
* for the protein version I swapped the ground nuts for defatted almond protein powder- you favorite neutral protein blend would also work here.
Method:
Place the dates, cocoa, flax, nuts and salt in a food processor. process until you have a soft-ish, sticky and clumpy mix- you will likely need to add 2-3 tbs water to create the right consistency.
Add the cereal flakes and choc chips (if using) and pulse through to mix in evenly.
Press firmly into a tin or roll into balls, Chill for an hour until firm.
Will keep for a week or two in the fridge or you can freeze them.
'Golden Bars'... Turmeric Granola bars (perfect 'back to school' snack!)
So turmeric is kind of a big deal at the moment in the health and wellness world... turmeric lattes and golden milk is now pretty much mainstream!
I first made these bars a few months ago (when the photos were taken) and have since made them so many times with slight tweaks to the mix-ins depending on what I have to hand... they are perfect for festival food and camping trips, full of good nutrition, great sustenance for a mini meal or snack that keep you going for ages, and robust to pack!
I also realised they would be perfect for lunchboxes or after school snacks now back to school season has hit. Equally, they'd be great for breakfast-on-the-go, or a healthy mid morning/afternoon snack at work.
These were actually a spin on these amazing chocolate banana squares... featured in my 'Not Just For Goldilocks' ebook. They taste more dessert-like than snack like.
As all of my favourite recipes the variations really are endless- just be mindful to keep the proportions of wet and dry the same.
Tell me... what are you favourite 'back-to-school' or breakfast-on-the-go snacks?
Recipe: Golden Granola Bars
Makes approx 12 squares
Ingredients:
2 cups water
2 large mashed bananas
¼ cup nut butter of choice
¼ cup ground turmeric*
2 ½ cups rolled oats
1 packed chopped dried fruit (I find cranberries, dates, apricots best)
¼ tsp black pepper (don’t omit as this activates the turmeric)
2 tbs ground ginger or cinnamon (optional)
1 cup chopped nuts and seeds
½ cup cacao nibs or dark chocolate drops (not shown in this photos but are a great addition)
*or equivalent fresh turmeric root blended into the water
Method:
Blend the water with the bananas, nut butter and fresh turmeric (if using) until very smooth.
In a separate bowl mix together the remaining ingredients and then add the banana mix slowly, making sure the everything is fully coated (it’s easy to get pockets of dry pieces if you are not careful!). If the mixture is too thick, add a touch more water.
Note: taste test the mix before baking and add a little syrup/coconut sugar only if needed.
Spoon the mixture into lined and greased brownie tin so that it is approx 2cm thick. Press firmly and smooth the top. Bake at 180C for 20 minutes or until a toothpick comes out clean.
Portugal so far... plus chocolate recipe with a quirky ingredient!
Hello! I am at Merkaba in the mountains of Northern Portugal! If you follow me on Facebook or Instagram you will already know all about this! i decided to treat myself to a month long birthday present so deeper my own inner journey and spiritual growth.. you'll find more on all that over on the mindset blog.
I am here for the entire month of May (well just over 3.5 weeks) and am settling into community life. It is an incredible space... and the view is stunning! That said we did have ten full days of torrential rain- though luckily out of the other side of that now. Sunshine looks set for the rest of my stay! The rain was a great teacher and afforded me much thinking space.
Check out the amazing Kitchen space! This is where I have been unleashing some creativity :-)
I'm off to join the yoga class on the bus deck shortly (yes the deck next to a converted double decker bus!) and so will leave you with a quick recipe (and some extra food pics)!
One of the guys cooked up way to too much couscous so I tried tho think of as many ways to use it as possible.... these chocolate bars were a huge hit! You could use any grain really- I would typically go for quinoa as a more nutritious and gluten free option. Or how about millet of amaranth?
.... apologies for photo quality. I only had my phone an the lighting was not too great!
Recipe: Chocolate cous-cous snack bars
Ingredients;
- 2 cups cooked cous-cous (or other grain- see notes above)
- 1/3 cup peanut butter (crunchy is good for added texture)
- 1 cup chopped dates (with 1/4 cup hot water to partly soften them*)
- 1/4 cup melted coconut oil
- 1 cup soaked seeds (I used sunflower and pumpkin)
- 1/2 cup raw cacao powder
- 1/4 cup coconut sugar if needed- adjust to taste)
- 1/2 cup cocoa nibs (mixed through or press on top)
- chocolate drizzle- optional (cacao coconut oil and coconut sugar)
Method:
Blend the peanut butter, coconut oil and soaked dates (I softened my dates simply the processor here is very basic).
Stir all remaining ingredients together then add the wet 'paste'. Stir/mash evenly to coat fully then press into a lined brownie sized tin. I added a little chocolate drizzle to decorate
Firm up in the fridge before slicing into squares.
Here is a little teaser to some other meals I've been enjoying here...
Al food is plant based and organic as far as possible. Much of it is also raw, so I've been trying out loads of raw nut and seed based sauces, I really want to share this one of mine with the gang soon! Also lots of decadently healthy raw desserts. For my first two weeks here Tracy from Raw Happy was here- she is a raw food chef and also amazing yoga teacher and cooked up some incredible meals and treats of us all.
Halloween Chocolate Tiffin!
I originally made this Chocolate tiffin recipe in the run up to Christmas last year and I've recreated a Halloween themed version for Real Food Source using many of their ingredients.
It was a winning recipe back then and now it's gone even healthier with a green frosting in place of the dark chocolate topping. I put this question out on my Instagram page and on Facebook…
What makes it so green?
I had a few guesses and the answer is… Wheatgrass powder! I blended it with coconut oil to get the firmer texture once chilled and cashew butter for a creamy richness plus a little coconut syrup and vanilla bean for sweetness and flavour. You can't taste the wheatgrass once it's slathered over this beautiful chocolate base, I promise! You could probably use any greens powder such of spirulina or chlorella if you have those instead of wheatgrass, but I haven't tested those.
It's a no-bake recipe and that's always a winner, it's perfect for making with children too!
Head over to Real Rood Source to find the full recipe here!
Easy raw chocolate brownies
Guess what... it's national chocolate week! Time for a little celebration with a new recipe I think!
I wanted to give you an indulgent chocolatey classic, yet something easy to whip up in minutes.
I have just the thing. Actually it's a spin on these chocolate balls which are always a winner with people whenever I make them and so a pressed a sliced version was a nice alternative. For some reasons changing the format of things always makes them taste different! I always remember when I was younger how much more I loved Maltersers in the cardboard box compared to in the regular packets! (anyone agree or am I just a weirdo!!)
You could add walnuts here for an even more authentic brownie if you fancy. I dusted the top with a raw cacao and coconut sugar blend.
Eve though they are not baked, these slices have a beautiful cake like quality to them, deeply rich, slightly crumbly and melt in the mouth. Keep them in the fridge and they'll stay more robust. They also freeze very well too not that they'll be around for long enough!
Recipe: Easy raw chocolate brownies
Ingredients:
Makes approx. 12 slices
Ingredients:
3/4 cup ground almonds
1 cup almond or cashew butter
2 tablespoon coconut syrup
12 pitted dates( based on deglet noor dates but if using larger medjool dates reduce to 7 dates)
1/2 teaspoon ground cinnamon
1/4 tsp salt
1/4 cup raw cacoa powder (plus extra raw cacao to dust- optional)
1/2 cup roughly chopped walnuts (optional)
Method:
Soak the dates in hot water for 5 mins and then drain. In a food processor, process all the truffle ingredients together to form a thick paste, it should be sticky but not to sticky to handle. Add the walnuts to the mix last and stir through by hand (or a couple of pulses) so they don[t break up too much.
Press the mix firmly into a lined 8" square pan. Dust the top with cacao if desired. Chill until firm before slicing. Keep in the fridge.
Oaty squares... packed with fruit and veg and perfect for lunch boxes!
I first came across a variation of this recipe as a cookie on Deliciously Ella's blog. I made the cookie version and it was pretty good, but I then had an idea to use my juicer pulp and bake the mixture as a sheet cake that I subsequently chopped into squares.
I loved it this way, it was even better than the cookies! Soft and squishy slabs of goodness perfect for picnics, camping and now lunch boxes seeing as we've come to that point in the year again!!
I've made these about three times in the last month, they are so crazy easy and were the perfect snack when I went to Raw Fest a couple of weeks ago and now I just tend to have a batch in the fridge at all times. The uncooked mix tasted amazing too... I ate way to much of it!
I love the fact that they are also fat-free, not because fat is bad but because at the moment I am experimenting with reducing oils in my baking if I can and add nuts optionally that gives much more flexibility. In actual fact I reckon walnuts or almonds would be magical in these for some great texture. I'll try that in my next batch!
I used juice pulp as another genius way to use the remainder from my juicing experiments, but you could just grate carrot and apple and use the whole food. Just be aware of liquid levels as you might need a little extra oats or just squeeze out the grated fruit/veg a bit so it's less wet.
For me beetroot, carrot, apple and ginger is the perfect combination but you could try other options…
How about sweet potato or parsnip as the veg option? I think any sweet root vegetable would be a winner!
When I originally made the cookies it was using pulp from a juice that didn't include beetroot (just carrot, apple and ginger) so they were much lighter in colour. You can omit the beetroot and use extra carrot if your prefer to get a totally delicious snack bar!
Recipe: Carrot, apple and ginger oat squares
Makes approx 12
Ingredients:
3 cups (250g) oats
4 bananas- mashed
3 tbs syrup of choice- I used coconut syrup
150g mix of dried cranberries and sultanas*
1 scant cup apple pulp (or 2 small grated apples)
1 scant cup carrot pulp (or 1 large grated carrot)
1/2 cup beet pulp (or 1 grated beetroot)
2 tsp ground ginger (or 1 tbs fresh grated)
*I liked the bend of dried fruit as the cranberries gave a nice slightly tart flavour.
Method:
Mix all ingredients together well but so that the mix is still coarse. Add dried fruit last.
Spoon the mixture into a lined brownie size tin and press down firmly and evenly. (mix should be approx 2cm thick)
Bake for approx. 20 minutes at 180C until golden on top. Allowed to cool before removing from the tin and slicing into squares. These store well and stay lovely and moist for up to a week in the fridge. I haven't tried freezing yet- they get eaten too quickly!!
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3 ingredient choc-oat bars... and another Giveaway!
Remember I said I was teaming up with companies who's products I love... well it's now time for another giveaway! This time with Rude Health who make lot's of oaty based goodness... which is heaven for a porridge addict like me!!
They also have two new products in their range. This coconut drink- made with real coconut butter, and these drinking oats- such a quirky invention. You know I like quirky!
Click on the images to zoom in and check out the new products.
Last week on the blog you had the oat bake... which seemed to be pretty popular! Today I'm bringing you a super simple three ingredient chocolate snack bar! You can of course use Rude Health oats or oatmeal for the recipe... or any oats you have to hand.
But first.... here's what you can win in my giveaway... a box packed up with all these bits and pieces! Note: this giveaway is not suitable for those with gluten sensitivity. UK only.
You can win a box full of these Rude Health goodies!
Scroll down to enter my giveaway... then go and make these bars... they won't take you much longer to make than entering the giveway itself! The extra flavours are purely optional. You could make a big batch and divide it before adding a few different flavours for variety during your week.
Recipe: Chocolate oat bars
Makes approx. 10 bars
Ingredients
- 2 packed cups chopped dates*
- 1 cup ground oats (grind regular oats or use oatmeal)
- ¼ cup cocoa
- Optional- 1 tsp cinnamon, vanilla, mint or orange extracts all taste great
Method
Process ingredients together until sticky. Press into the bottom of a lined small pan or loaf tin.
Chill until firm and slice into bars. Can be frozen.
*I used deglet noor dates but you may find medjool dates are softer and easier to blend if you don't have such a high powered processor.
I'd love you to join me in other places too!
Why not sign up for my newsletter in my sidebar where I feature roundups and special offers plus me FREE ebook. If you are new round here check out my 'About' and 'Getting Started' tabs up top. To buy nibbles you can also find me over at Wholeplus. Day to day you can always find me in these places: