Healthy Mama Magazine Issue 4 - October 2014 | Page 25

TEN

GLU

GOODNESS

Despite David’s recipe being extremely
well road tested, I needed to adapt it to
the ingredients I had on hand and chose
to omit the chocolate chips (though I’m
sure they’d be lovely) and went heavier
on the nuts, seeds and dried fruits. And
slightly increased the nut butter and honey
that binds the goodies together.

The Good Stuff:

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These no bake bars are choc
full of goodness including
oats, sesame, pumpkin and
sunflower seeds, various nuts
(a mix of any unroasted
unsalted peanuts, cashews,
walnuts, brazils, hazelnuts,
almonds), dates, sultanas and
cranberries (or any other dried
fruit) and are perfect to pop
in a lunchbox for a nutrient
dense energy burst.
They keep very well in an airtight
container for a week or so, or could even
be frozen in individual slices. Whilst
essentially being ‘no-bake’ it’s nice to
lightly pre-roast the oats, seeds and nuts
in the oven for added flavor.
Do try to use no added sugar or salt
peanut butter and a brand that’s not
loaded with unnecessary vegetable fats
(the cheaper ones can be prone to this).

RAW

Y
DAIR

FREE

O
LE
PA

I stumbled upon the perfect recipe that
ticked all my boxes from David Lebovitz
for some No-Bake Cereal Bars. Having
been lucky enough to meet David at
an event in London last year I was
eager to try one of his recipes for my
first ever time. Not exactly being a
dessert or patisserie person, this
opportunity rarely avails itself to me!

VEG
AN

I recently tasked
myself with making
a super-healthy treat
out of dried fruits, nuts and
seeds. Something I’ve been
meaning to experiment with
for a while now which
co-incided with a Healthier
Snacks session I was running
at school.

E

FRE

SUPER FO

OD

so healthy.
VERY HEALTHY FRUIT AND NUT SEED BARS
By Louisa Foti from Eat Your Veg | Makes 12 large bars or 20 smaller ones
150g / 2 cups rolled oats (or half oats and half buckwheat flakes for even more nutrition)
70g / ½ cup seeds (sesame, pumpkin, sunflower or linseeds OR a mix of all these)
140g / 1 ¼ cups nuts (unsalted almonds, hazelnuts, brazils, cashews, walnuts, pecans, macadamias, pistachios OR a mix of all these)
125g / 1 cup dates, pitted and chopped (you can buy them ready chopped)
60g / ½ cup dried fruit (cranberries, chopped apricots, raisins, sultanas or a mix of these)
90g / ¾ cup smooth peanut butter - sugar & salt free (G-Team suggests replace with almond or
cashew butter if going paleo)
90g / ½ cup runny honey

1    Preheat the oven to 180ºC / 160º F (gas mark 4. 2)
2    Spread out the oats and seeds on one of the baking trays, the nuts on another.
3    Bake the oats and seeds for 12 minutes and the nuts for 10 minutes. They should be all
slightly golden and very lightly roasted. Allow to cool for a few minutes.
4    Line a 20cm by 20cm (8 in) baking tray with baking paper.
5    Once a little cooled coarsely chop the nuts (it’s nice to keep them fairly large).
6    In a large mixing bowl combine the oats, seeds, chopped nuts, chopped dates and dried
fruit. Place the peanut butter and honey either in a small saucepan or a microwave proof
dish. Heat until warm and runny, thoroughly mix together before stirring into the nut, fruit
and seed mix. Ensure everything’s well coated.
7    Turn out the mixture into the baking tray and very firmly press down with your hands.
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