Tag Archives: dried

Chewy Fruit and Nut Muesli Bars

28 Feb

Chewy Fruit & Nut Muesli Bars

This is the next recipe in my Sweet & Healthy series. I used to buy muesli bars all the time, I took them to work and college to snack on in the afternoon, you know when you get that craving for something sweet. The companies that make these spend millions on packaging and marketing to make you believe that they are the healthy alternative and are actually good for you.

So no true.

Chewy Fruit & Nut Muesli Bars

Nearly all of them are packed with sugar and oil or butter so that any goodness you might be getting from the fruit, seeds and nuts is completely irrelevant. You might as well buy a toffee apple with a side order of candy floss.

Fruit & Nut Muesli Bars

Making your own is really quick and easy, you have complete control over what goes in them and you aren’t paying for fake organic looking packaging and advertising campaigns with sunny farms in them. If you don’t like raisins leave them out, prefer hazelnuts to almonds then put them in instead.

Chewy Fruit & Nut Muesli Bars

Chewy Fruit & Nut Muesli Bars Recipe

Makes 8-12 depending how you cut them. Vegan, Gluten-free

  • 1 large very ripe banana
  • 90 g (1 cup) oats (gf)
  • 5 Tbsp grated coconut
  • 1 tsp vanilla extract
  • 8 Tbsp (1/2 cup) flax meal
  • 1 Tbsp honey/agave syrup
  • 4 Tbsp oat milk (or your choice of milk)
  • 1/2 tsp cinnamon
  • 50 g (1/3 cup) raisins
  • 50 g (1/3 cup) sunflower seeds
  • 50 g (1/3 cup) dried cranberries
  • 50 g (1/3 cup) flaked almonds

Preheat the oven to 175C and line a baking sheet with baking paper brushed with a little oil.

Put the chopped banana, oats, coconut, vanilla, flaxmeal, cinnamon and honey in a food processor and pulse together slowly. Add the milk a tablespoon at a time until it comes together. Add in the rest of the ingredients and pulse together again. You can blend it really well or leave some bits chunky.

Tip the mixture out onto the lined baking sheet and shape it into a flat, even square about 1/2 cm thick with a spatula. It takes a bit of time & patience to make it even but they will be easier to cut into squares or rectangles later. Top with a few more flaked almonds and sunflower seeds and press them down a bit.

Bake for 11-13 minutes until the edges are just starting to brown. Cut into 12 squares or 8 rectangles while still warm. Leave to cool and store in an airtight container.

Chewy Fruit & Nut Muesli Bars

It is my first Healthy Baking with Chocolate Workshop this Saturday 2nd March 5pm-9m. We will be making and tasting:

Chocolate Butterfly Cupcakes with Chocolate Ganache Filling

Dark Chocolate & Orange Almond Torte

Chocolate, Date & Walnut Energy Truffles

Chocolate, Hazelnut & Date Caramel Tart with an Almond Crust

Wholemeal Chocolate Chunk & Hazelnut Cookies

All of these recipes use wholemeal spelt flour or ground almonds rather than processed flours. We use coconut oil or olive oil instead of butter and use honey, maple syrup or miel de cana instead of refined sugars.

Here’s a preview of the cookies. If you are lucky I might have time to share the recipe with you next week…

Vegan Wholemeal Chocolate Chunk & Hazelnut Cookies

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Shitake “Tom Yum” Soup

12 Nov

Tom Yum Soup has got to be one of the most well known Thai dishes. Usually served with prawns it is a hot and sour broth known for its restorative qualities. Ginger, chilli, lemongrass and lime leaves are the main ingredients used to flavour this soup all of which are known to help relieve colds, sore throats and fever symptoms. Apart from the health benefits of this soup it also tastes amazing, not for the faint hearted chilli wise, but so virtuous, virtually fat free and invigorating…

Shitake Mushroom Tom Yum Soup Recipe

Serves 3 or 4 Vegan

  • about 6 dried shitake mushrooms
  • a handful of fresh shitake mushrooms sliced(or other interesting mushrooms)
  • 1 tbsp sunflower oil
  • 1 litre veg stock
  • 1 tbsp red curry paste
  • 1 tbsp tamarind paste/concentrate
  • 1 tbsp minced lemongrass (or 1 stick chopped finely)
  • 1 tsp turmeric
  • 1 or 2 red chillies deseeded and finely chopped
  • 1 tbsp minced ginger
  • 3 lime leaves finely shredded
  • 1 tsp palm sugar (or brown sugar)
  • 1 tbsp fish sauce
  • 1 or 2 tbsp lime juice
  • a handful of fresh coriander leaves

First of all soak the dried mushrooms in boiling water for about 25 minutes. Reserve the mushroom soaking liquid for later and slice the rehydrated mushrooms very finely. 

Heat the oil in a large saucepan or wok over a medium high heat and fry the rehydrated mushrooms for a few minutes. Add the mushroom soaking liquid and the curry paste, bring to a boil, stirring then add the veg stock and bring back to the boil. Add the tamarind, lemongrass, turmeric, chilli, ginger, lime leaves and sugar and boil for 2 minutes stirring. Reduce the heat slightly, add the  fresh mushrooms and cook for 3 minutes. Remove from the heat and stir in fish sauce and lime juice. Serve in warmed bowls topped with lots of fresh coriander.

Tom Yum- Yum!!

Enjoy and feel those sinuses clearing………….

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