I have been trying to come up with some alternative snacks to toast and jam. Whilst I truly love bread, I’m looking to reduce my gluten intake and benefit from slow-release energy that keeps me going for longer. There are lots of cereal bars on the market, but for me, that would mean not supporting local or independents and eating processed food which I prefer to avoid.
Here is my solution to snack time – a deliciously chocolatey, oat-based bar that is light on sugar and high in fibre and nutrients. I used oats from Pimhill Farm, honey from The Noble Bee and all other dried ingredients are from my local waste-free shop.
INGREDIENTS (MAKES 24 BARS):
INGREDIENTS (MAKES 24 BARS):- 300g jumbo oats
- 30g quinoa puffs
- 100g butter
- 60g brown sugar (light or dark)
- 2 tbsp honey
- 1 heaped tbsp cocoa powder
- 100g 90% or 85% dark chocolate
- 1 tbsp linseeds
- 2 tbsp sunflower seeds
- 60g bran flakes (a large handful)
- 30g jumbo raisins, dried cherries or dried cranberries, chopped
A square tin (20cmx20cm), lined with reusable baking parchment.
METHOD
- Preheat the oven to 200 C or gas mark 6
- Spread the jumbo oats on a baking tray and place in the oven to lightly roast. Once slightly brown, remove from the oven and allow to cool
- Place the butter, brown sugar and honey in a pan over a low heat and melt together. Stir in the cocoa powder
- Break the dark chocolate into pieces and add to the mixture. Stir over a low heat until the chocolate has melted. Do not allow it to boil. Remove from the heat.
- In a blender or using a pestle and mortar lightly crush the linseeds and sunflower seeds
- Put the roasted oats into a large mixing bowl. Add the quinoa puffs, crushed linseeds, sunflower seeds, the chopped dried fruit and bran flakes
- Pour in the warm chocolate mixture and stir together. Tip the mixture into the lined tin and pack down hard until flat and even
- Place in the fridge and allow to set overnight. Once cold, tip out of the tin onto a chopping board and cut into slices
