
These delicious little bars were originally named guinea pig bars because I’m often found in my kitchen testing out ways of creating healthy and delicious energy snacks. They are then tested on lovely friends (guinea pigs) who are willing to be honest about how yummy they are. Also my husband thought they were actually for guinea pigs due to the high quantity of seedy ingredients he saw going in them.
I try as much as is realistic and affordable to use oils which are in an unaltered state, as heat treated oils have been documented to increase inflammation and since being diagnosed with multiple sclerosis (20 years ago), I have done as much as possible over the years to decrease inflammation to increase my chances of staying healthy for as long as possible. So far, so good, but I honestly never take it for granted.
These are vegan, not because I am vegan, but simply because I don't consume a huge amount of dairy and like to find ways of creating delicious snacks that suit all dietary varitions without resorting to highly processed vegan alternatives.
After trying a few different ways of getting the balance of ingredients right so that they bind together well, and also for my taste, these little piggies turned out really well with the following amounts and ingredients.
As always, let me know if you make it and most importantly tell me if you love them!
Happy creating!
Lynne x
I am a yoga teacher, nutrition coach and reiki practitioner, offering classes, one to one coaching and group mini retreats at my centre The Yoga & Wellness Rooms in Shoreham By Sea, and via zoom for those who prefer to stay cosy at home, or aren't local to me. I currently have 2 x spaces for one to one coaching in Shoreham or via zoom. Get in touch directly if you think this is something you would like to start.
Details of my classes, coaching and retreats are all on my website or you can contact me directly on lynnejarrettyoga@gmail.com
RECIPE (makes about 10 decent sized bars)
200g porridge oats (the finer ones stick together better than the whole rolled ones, use gluten free oats if you want to)
About 100g of any nuts and seeds you fancy. I added almonds, cashews, pumpkin seeds and chia seeds
200g soaked and whizzed medjool dates (I also added about a tbsp of water to make a bit more liquid for binding)
2-3 tablespoons of honey or maple syrup
50g extra virgin coconut oil
100g smooth as possible almond butter (cashew butter would work really well too)
50-100g good quality dark chocolate, melted for the top, or broken up into small bits for the mixture. Or miss it out if you prefer it chocolate free.
METHOD
Heat up the dates and water mixture, then melt in the coconut oil and nut butter and combine well.
Add the dry ingredients and mix to see if there is enough stickiness to make a good flapjack bar. If not, add a little bit more of the wet ingredients gradually.
Squash and smooth onto some baking paper and place in the fridge for about an hour.
Melt the chocolate (microwave or a bowl over some simmering water) and then top the flapjacks with melted chocolate – a really good quality dark chocolate is best so that you get all of that yummy antioxidant goodness.
Or just have them as they are. They are lovely with or without chocolate.
I am a yoga teacher, nutrition coach and reiki practitioner, offering classes, one to one coaching and group mini retreats at my centre The Yoga & Wellness Rooms in Shoreham By Sea, and via zoom for those who prefer to stay cosy at home, or aren't local to me. I currently have 2 x spaces for one to one coaching in Shoreham or via zoom. Get in touch directly if you think this is something you would like to start.
Details of my classes, coaching and retreats are all on my website or you can contact me directly on lynnejarrettyoga@gmail.com
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