CRAN­BERRY AND WAL­NUT

Runner's World (UK) - - Protein Fuel For Running -

Makes 16 bars

125g wal­nut pieces 175g pit­ted dates 120g dried cran­ber­ries 60g unsweet­ened shred­ded co­conut

● Pre­heat oven to 160C/ 325F. Place the wal­nuts in a small bak­ing tray and bake for 10 min­utes, or un­til lightly browned. Set aside to cool.

● Line an 8"-square bak­ing tray with cling film. Coat the in­side with oil.

● In a food pro­ces­sor, com­bine the dates, cran­ber­ries, wal­nuts and co­conut. Process un­til ground into fine pieces. Add one ta­ble­spoon of wa­ter. Process un­til mix­ture holds together when pressed with your fin­gers. Pour the mix­ture into pre­pared tray.

● With the back of a spoon, spread the mix­ture out and press to com­pact. Re­frig­er­ate for one hour, then cut into 16 squares and serve. You can store the bars in an air­tight con­tainer in the fridge for sev­eral days.

NUTRI­TION PER BAR Kcals 130, Carbs 15g, Pro­tein 2g, Fat 8g

Ba­nana, oat and raisin Ba­nanas are rich in the min­eral potas­sium, which is needed to main­tain healthy blood pres­sure.

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