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Here’s a moreish recipe for granola bars with sweetness coming from the fruit, honey and a little coconut sugar, which is healthier than refined sugar, allegedly. I also swap this sometimes with maple syrup which has more anti-oxidants.
Ingredients:
200g rolled oats
175g nut /seed combination (I use 125gms almonds & 50gms sunflower seeds)
170g honey
80g dried fruit (raisins, cranberries etc)
75g golden linseed (you can use flaxseed)
40g coconut sugar
3 tbsp coconut oil
2 tsp vanilla extract
¼ tsp salt
Method:
Preheat oven to 150⁰C. Prepare a non-stick baking tray (28x18cms), lining with parchment paper.
Scatter nuts/seeds/oats and golden linseed (if using) on a baking tray and place in the oven for 12 mins, mixing them around occasionally. While these are browning, in a saucepan over a medium heat melt the coconut oil, honey, coconut sugar, vanilla and salt until they are all mixed, then take off the hob. Place the nut mixture into the saucepan adding the dried fruits and mix until everything is incorporated.
Place in the baking tray, spread it evenly and press down. Bake for 25mins or until it starts to brown on top. Once ready, remove from the oven and allow to cool. Cut them into bars before they cool completely.
Enjoy.
Gaby Van Clarke
Water is a source of life and vitality. As we age our bodies are less able to hold water so our skin sags, our bones become brittle, our hair drier, thinner and frizzy.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.