You know those mornings where you just can't be bothered? No time for breakfast, no time to grab snacks (despite having a full day). It just feels like you're wading through mud. Well, in that sense, my life has felt like mud recently! On such occasions, items pre-made and ready to grab'n'go are seriously useful. That is how these yummy, nutty and seriously chunky breakfast bars came to be. Full of natural energy and ingredients that will keep you full till lunch (unlike those pesky cereals that claim they will and you're hungry 30 minutes later - am I right?!) Also great to keep you going mid afternoon, as a snack before the gym or, well, for general snacking. Because, well, snacking is great.
I'm afraid my scales went on the blitz just as I was making these so the measurements are in american cups. Other than this, they are super simple and quick to make and can stay in the fridge for a couple of weeks (covered) and will be perfectly fine.
Play around with the flavours and spice- there's no pesky ingredients that mean this needs to be cooked before tasting. So have a taste and add and subtract the spices as you please. I'm a ginger lover, but maybe at this festive time of year mixed spice is more your bag. Go for it- life's just that good ;)
This makes one BIG tray of yumminess that I cut into 16 BIG rectangles, but cut as you please. Into 30, into 2. It's up to you, lol!
Enjoy my little cute-cumbers and tag me in anything you make. I love drooling over your creations!
2 medium apple, chopped into small pieces
1 very ripe medium banana
1/3 cup and 4 TBSP coconut oil, melted
3 TBSP molasses
3 cups rolled oats (not the microwaveable kind)
2 TBSP coconut flour
1/3 cup cacao nibs
1/3 cup chopped almonds
1/3 cup dried cranberries
1.5 TSP ginger powder
2 TSP cinnamon
0.5 TSP salt
1/3 cup chia seeds
1/3 milled flax seed
1/3 cup beetroot juice (or apple, carrot, mango would work)
1/2 cup of coconut sugar (optional, I didn't use this but if you like it a little sweeter then this is for you)
3/4 cup coconut oil melted
2 TBSP cacao/ cocoa powder
1 TBSP maca powder (replace with more cacao if you don't have)
Pinch of Salt
Optional: 1 TBSP liquid sweetener (agave, maplesyrup etc)
Note: I prefer my choccy drizzle with no sweetener, it adds a bitter element to complement the fruit. But if you want it a little sweeter, go for it. ... although i think you're sweet enough ;)
1. Preheat the oven to 190'c.
2. Put half of the chopped apple and the 4 TBSP of oil and blast in the microwave for 2 minutes until soft (or in a pan on the hob).
3. Add the cooked apple (and any excess coconut oil) and peeled banana into a blender and blitz until smooth.
4. In a big bowl add the oats, spices, coconut flour, cacao nibs, nuts, cranberries, salt (sugar if desired) and mix together.
5. Add molasses, the rest of the coconut oil and blended apple-banana and mix together until all the dry is coated with wet.
6. Mix the chia seeds and flax with the beetroot.
7. Add to the mixture, alongside the rest of the chopped apple pieces.
8. Mix well.
9. In a lined tin, press mixture down until firm and compact.
10. Bake for 30-40 minutes until golden on top.
11. Whilst baking, make the drizzle by mixing all ingredients until smooth.
12. When out the oven, allow the bars to cool in the pan.
13. Pour over drizzle and refrigerate for at least 2 hours.
14. Slice and.... EAT. NOM NOM NOM.
Hey.. I'm Phoebe, the woman behind Cake + Cucumber. Here in the blog page, I want to share with you some of our popular recipes, sprinkled with thoughts + odd rant of a twenty-something woman. Re-create, join the conversation and, most of all, enjoy. (Remember if you sign up for the newsletter you get exclusive recipes + discounts on our products).