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.
Gingerbread loaf
Ingredients:
250gms plain flour
250mls full fat milk
200gms golden caster sugar
175gms unsalted butter
3 tbsp golden syrup
2 tbsp ground ginger
1 tsp ground allspice
1 tsp bicarbonate of soda
optional – add ginger stem or crystalized ginger to the mix, or use to decorate
Method:
Preheat oven to 175⁰C. Grease and line a loaf cake tin.
In a saucepan melt the butter, sugar and golden syrup. Add the milk and bring to the boil. Once boiled remove from heat and allow to cool. Mix the flour, ginger, allspice and bicarbonate of soda together in a large bowl. Blend the cooled mixture to the flour mixture until all incorporated.
Pour mixture into the prepared tin. Turn oven down to 155⁰C and place in oven. Bake for appx 55 mins, or until skewer inserted comes out clean and cake feels firm to touch.
Gaby Van Clarke
