Perhaps it is something to do with turning 40 last summer, but we are really trying to eat better this year – and have been cooking a lot more (getting recipe boxes), not drinking booze (boring!) and doing a bit more exercise.
I used to make breakfast bars to use up all of the left over cereals and stale biscuits. Wizz them up in the blender, add oats and seeds, butter and golden syrup and it was good to go.
So I thought I would follow the same idea, but using a whole bunch of superfoods – casting a wide net, hedging our bets, with the hope that some of the ‘super’ rubs off. Due to the number of ingredients, the recipe is down right ridiculous – but I think you will get the idea of what we were trying to do – cram as much good juju into a batch of bars as possible!
Good with coffee, at 11am. Tasty stuff.
1 cup of desiccated coconut
1 cup of milled flaxseed
1 cup of wheatgerm
1 cup of pumpkin seeds
1 cup of hemp seeds
1/2 cup of white chia seeds
1/2 cup of black chia seeds
1 cup of linseed
1 cup of sunflower seeds
1 cup of brazil nuts
1/4 cup of wheatgrass powder
1/4 cup of dried seaweed
2 cups of goji berries
1 cup of dried fruit
4 cups rolled oats
1/2 tsp ground cloves
4 tsp ground ginger
2 tsp ground nutmeg
2 tsp mixed spice
zest from an orange
200g golden syrup
½ cup of brandy
Soak goji berries and dried fruit in booze (had to put some in, but it cooks off)
Blitz pumpkin seeds, brazils and pistachios and combine with all other dry ingredients and orange zest.
Gently heat butter, honey and golden syrup with star anise.
Remove star anise and add butter mix to the dry ingredients and combine well.
Line a brownie tray with parchment, fill with mixture and bake at 180C for 15 minutes, then turn down to 150C for another 15 minutes.
Refrigerate before cutting into bars.
Store in the fridge in an airtight container.