Age-de­fy­ing Break­fast Bars

True Love - - Good Health -


1 tsp coconut oil 2½ cups rolled oats

¼ cup raw ca­cao nibs 100g pis­ta­chios ,chopped 50g al­monds, chopped 50g pump­kin seeds 50g goji berries ¼ cup coconut flour ½ cup coconut flakes 1 ½ cups al­mond milk 5 dates, chopped 2 ba­nanas


1. Pre­heat oven to 120°C and grease a large

oven-proof tray. 2. In a large bowl, mix oats, ca­cao nibs, pis­ta­chios, al­monds, pump­kin seeds, goji berries, coconut flour and flakes. Form a well in the cen­tre. 3. Heat one cup of al­mond milk in a saucepan. Add the dates and stir un­til the milk is bub­bling and the dates start to break down, form­ing a syrup. Pour dates and milk into the oat mix­ture and stir to com­bine. 4. Mash the ba­nanas and blend in the re­main­ing milk to form a thick liq­uid. Mix this into the oat mix­ture. 5. Press the mix­ture into the oven-proof dish and bake for one hour. Then turn the tem­per­a­ture up to 150°C and bake for a fur­ther 20 min­utes. Cool be­fore slic­ing into 12 bars. Serve.

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