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I don’t remember energy bars as a kid. I remember Marathon bars (now Snickers) and probably the prelude to our more ‘virtuous’ energy snacks. But many of these ‘natural, organic, artisan’ treats nowadays can have more sugar than a Snickers bar, which has the equivalent of seven teaspoons across sugar, corn syrup and lactose.
That enlightened organic offering may seem more natural, but sugar is sugar and not the best way for sustained energy release or the route to a six-pack.
This recipe has natural sugar in the dates but most of the rest gives slow energy release without the pop and drop. James loves to take one to football, Jack is swimming like Mark Spitz on his.
Ingredients:
340g dates (pitted)
120g walnuts
75g almonds
75g mixed seeds (pumpkin & sunflower)
50g desiccated coconut
1-2 tbsp water
Pinch of salt
Method:
Grease and line a 26x16cm baking tray.
In a food processor blitz the nuts and salt for about 20 seconds, then add the dates, seeds, coconut and 1 tbsp of water and blitz for another 20-30 seconds. If the mixture is too dry, add a little more water, (you don’t want it too wet).
Tip the mixture into the prepared tray and press down with the back of a spoon. Sprinkle the top with some of the seeds and coconut, and gently press this in.
Place in the fridge and leave to set for a few hours, then cut into desired sized bars. Keep stored in the fridge.
Enjoy
Gaby Van Clarke
This Persian recipe is always brought out for their new year but can be enjoyed anytime by everyone as it’s vegan and gluten free. Using chickpea flour gives a delicate and crumbly melt-in-your-mouth biscuit with fragrant flavours of cardamom, pistachio and rose water carrying you eastward.
