Nutritionist Anita Bean set out to create a snack bar that delivered maximum possible nutrition plus fantastic taste. And here is the result: super seedy, crunchy, nutty bars that are high in fibre, omega-3 fats, protein, B vitamins, vitamin E, magnesium, iron and zinc. Nuts and seeds are real powerhouses of nutrients and therefore form the basis of these bars.
DETAILS
Makes 8
INGREDIENTS
- 125g mixed seeds (or any combination of sunflower, pumpkin, sesame and flax seeds)
- 100g mixed nuts (or any combination of almonds, cashews, Brazil and pecans)
- 25g ground flaxseed
- 25g rolled oats
- 1 tsp vanilla extract
- ½ tsp cinnamon
- 75 ml golden, agave or maple syrup
- 50g dark chocolate (at least 70% cocoa)
METHOD
- Preheat the oven to 180 °C/fan 160 °C/ gas mark 4. Line a 900g loaf tin (18cm x 6cam) with baking paper.
- Place the seeds, nuts, flaxseed and oats in a large mixing bowl. Add the vanilla extract, cinnamon and syrup, and mix together.
- Spoon into the prepared tin. Press down firmly, making sure there are no gaps, and bake for about 30 minutes until lightly golden but not brown around the edges. Take out of the oven and press down again using a large spoon. Allow to cool completely.
- Break the chocolate into small pieces, place in a microwavable bowl and heat on full power for 2 – 3 minutes, stirring at 30-second intervals until almost molten. Stir and leave for a few moments until it is completely melted. Drizzle over the nut mixture.
- Pop the tin into the freezer for the chocolate to set, otherwise you can just leave to cool in the kitchen. Cut into 8 bars. They will keep in an airtight container for up to 7 days.
Recipe from The Vegan Athlete’s Cook: Protein-rich recipes to train, recover and perform by Anita Bean (£16.99, Bloomsbury Sport)