- Ali
This bar was inspired by a mum of one of my daughter’s friends. They both row together and after a big race or a regatta they are seriously in need of some high density nutrition and this bar packs a real punch. Not one if you’re trying to lose a few pounds but a super nutritious treat for after a big workout or HIT session.
Dry Ingredients
180g gluten free oats
60g oat flour (oats ground into flour works perfectly)
85g desiccated coconut
115g vegan dark chocolate
40g pumpkin seeds
40g sunflower seeds
25g chia seeds
60g linseeds
155g sultanas or cranberries – or other dried fruit you like
Wet ingredients
250ml peanut butter – I make my own – see below
100g coconut oil melted
150g liquid maple syrup
1 tsp vanilla essence
For Peanut Butter
270g organic peanuts (skins on)
Directions
To make peanut butter
Place the peanuts in their skins on a baking tray and roast for 10 mins in a hot oven 180 degrees C.
Remove from the oven and allow to cool slightly. Tip the nuts into a clean tea towel and fold over so you can’t see the nuts. Roll up and own a work top, pressing hard, to remove any skins. The nuts should come out of the skins easily and you’ll be able to separate the toasted nuts.
Place the toasted nuts (minus the skins) in a high powered food processer and process until smooth. You may need to scrape down the sides to keep it moving. If it is very stiff add a tablespoon of the coconut oil.
To make the bar
Mix all the dry ingredients together in a large bowl
In a separate bowl or in the saucepan you melted the coconut oil in mix all the wet ingredients together.
Combine the wet and dry ingredients and press into a lined baking tray making sure you firm it down well to ensure everything sticks together.
Place in the fridge to firm up before cutting into squares.
Keeps in the fridge for 2 weeks (as if it will last that long!)
