So happy it is finally the weekend, started off with a great baking session this morning:)! Made some healthy banana muffins to stock up my freezer and tried out some egg-less spinach brownies, quite surprised at how fudgy and moist they are without any spinach aftertaste, that will be the next recipe to be posted, but in the meantime here is a little sneaky look at how they turned out.
Off to meet a friend for coffee soon, HIIT class at 2pm then going to help teach underprivileged children to cook at the 'Factory' workshop organised by the social enterprise 4lunch. I've been involved with the 4lunch project as I think that youth empowerment by offering opportunities for all to learn how to cook as well as learn about business practices is a great cause, given the high percentage of youth unemployment and school drop out rates in the UK. We had a test kitchen for our next market stall and I managed to make some delicious crusty bread rolls for our bean burgers.
PEANUT BUTTER GRANOLA BARS
- 180 g oats
- 100 g oat flour (ground up oats)- I tried this with wheat bran as well: makes for a less crunchy bar
- 1 heaped tsp cinnamon
- 90 g peanut butter
- 90 g honey
- About 100 ml water (more or less if using optional ingredients)
- 2 tsp vanilla
- 2 scoops of protein powder: optional
- Handful/ about 70g of nuts of choice (Walnuts, slivered almonds, pecans etc..): optional
- Small handful of dry fruit: optional
- Mix the oats, oat flour, nuts, dried fruit, protein powder and cinnamon until well combined.
- In a small saucepan, heat up the peanut butter, vanilla and honey until melted and warm (do not let this boil).
- Add the wet peanut butter mix into the dry ingredients, slowly adding in enough water to bring it all together.
- Press down in a flat non stick (or line with baking paper) tray and bake for 15-20 minutes in a preheated oven at 170 degrees Celsius. NOTE: These can easily burn, make sure not to overbake these, as soon as they turn slightly brown remove them to cool.
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