MAKES 8 BARS
Lee Holmes, Certified Holistic Health Coach, wholefoods chef and author of Supercharged Food: Eat Yourself Beautiful, is on a new mission to change the way we look and feel about ourselves and discover lifelong health and beauty. You can read an interview with Lee here.
Craving a morning energy boost? My breakfast bars are off the scale and a wonderfully safe port of call amid the storm of clichéd healthy breakfast bar options on the market. Plus they’re bursting with skin-saving omega-3s.
unsalted butter, for greasing
125 g (4½ oz/1¼ cups) almond meal
pinch of Celtic sea salt
¼ teaspoon bicarbonate of soda (baking soda)
60 ml (2 fl oz/¼ cup) coconut oil
60 ml (2 fl oz/¼ cup) rice malt syrup, or sweetener of your choice
1 teaspoon alcohol-free vanilla extract
40 g (1 ½ oz/¼ cup) cashews, crushed
160 g (5 ½ oz/1¼ cups) combined flaxseeds, sunflower seeds and slivered almonds (FSA)
40 g (1½ oz/¼ cup) dried cranberries (optional)
Preheat the oven to 175°C (345°F/Gas 3–4). Grease a 20 x 20 x 5 cm (8 x 8 x 2 inch) square ovenproof tin.
Mix the almond meal, salt and bicarbonate of soda together in a bowl.
In a separate bowl, combine the coconut oil, rice malt syrup and vanilla. Add the almond meal mixture, and mix in the nuts, seeds and cranberries, if using.
Wet your hands and then transfer the mixture to the tin, using your hands to press down firmly on the mixture.
Transfer to the oven and bake for 15–20 minutes.
Remove from the oven, transfer to a wire rack and cool before dividing into 8 bars and serving.
These will keep in an airtight container for 7–10 days.
Eat Yourself Beautiful by Lee Holmes published by Murdoch Books rrp $35.00, photographer Steve Brown.
Makes 12On July 25, 2014
In this updated version of the traditional Easter hot cross bun, chunks of dark chocolate and tart dried cherries make these even more irresistible!On March 18, 2016
Gluten-freeOn April 15, 2016
The brilliant thing about these little French butter cakes is that they age so well but, if you eat them soon after they come out of the oven, you’ll catch...On December 15, 2017
On April 25, 2013
IngredientsOn September 26, 2013