Wonderfully healthy and so simple to make, these delicious refined sugar-free, gluten-free and dairy-free crunchy bars make a great breakfast on the go, after-school snack or packed lunch filler.
By Christine Bailey.
This recipe is: Gluten Free, Egg Free, Dairy Free, Refined Sugar-Free, Suitable for Vegetarians / Vegans* (*use coconut syrup or maple syrup instead of honey)
Preparation time 15 minutes
Cooking time 25-30mins
Makes 10 bars
Ingredients:
- 80g Gluten-Free Porridge Oats or Buckwheat flakes
- 90g pecan nuts
- 15g desiccated coconut
- 100g soft pitted dates, chopped
- 1tsp cinnamon
- 2tbsp coconut syrup or honey
- 75g coconut oil
- 70g mixed seeds (pumpkin, sesame, sunflower etc)
Method:
- Preheat the oven to 180C, gas mark 4.
- Line a shallow traybake tin (approx 25cm x 18cm) with greaseproof paper
- Place the oats, pecan nuts, coconut, dates and cinnamon in a food processor and process to chop up the nuts and dates.
- Place the coconut syrup and oil in a pan and warm through until the oil has melted. Add to the food processor and briefly process to combine. Add the seeds and pulse into the mixture.
- Spoon the mixture into the tin, press down and smooth the top.
- Bake in the oven for 25-30 minutes until golden.
- Allow the mixture to cool in the tin. Once cool turn out and cut into bars
- These bars can be frozen for up to 1 month or store in an airtight container for 1 week.
About the author: Christine is an award winning Nutritionist, Chef and Author. As well as seeing clients and writing for national press, Christine runs ‘Nourish’ cookery classes including popular hands on days for children. Christine is an inspiring nutritional chef well known for her engaging style and enthusiasm. She is the author of numerous health and recipe books including her latest book Supercharged Juices and Smoothies. You can visit Christine’s website here.
See some of Christine’s tips for eating gluten-free in our post all about hosting a free-from dinner party.
Check out more delicious gluten-free recipes on the site, and of course for even more, grab a copy of the magazine.