Culture Street

Food

Supercharged Breakfast Bars with FSA

On February 7, 2014

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.

Ingredients

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.

 

You Might Also Like

Food

Almond Chocolate Cakes

Makes: 12

On July 1, 2016

Food

Tagliatelle with zucchini & basil–hazelnut pesto

I know people enjoy making pasta-like ribbons out of vegetables, then sauce them like pasta and proclaim it to be just as good. But not me, pasta just ain’t pasta...

On November 11, 2016

Food

Pecan & Cinnamon Oat Biscuits

These biscuits are reminiscent of the ANZAC biscuits that were sent in food parcels to Australian and New Zealand troops stationed in Europe during World War I. Using basic ingredients...

On April 8, 2016
 

Food

Matt Preston shares his baking guru's Pear and Almond Tart

There’s always someone in your group of friends who inspires awe when it

On October 31, 2013

Food

Salmon Pie

SERVES 6

On June 27, 2014

Food

Audrey Hepburn at home

Through her son Luca Dotti, we take a look inside Audrey Hepburn’s private world. Dotti has carefully combined recollections, anecdotes, excerpts from her personal correspondence, drawings, and recipes for her...

On July 27, 2015
 
Copyright © 2012 - 2017 Culture Street
Contact: info@culturestreet.com.au