SCRUMMY BAKERS BAR – Recipe

MANGO MATCHA BAR Ingredients:

• 200g Rolled Oats
• 2 Ripe Banana / 1 Cup 256g Plain Greek Yogurt
• 1/4 85g Cup Honey
• Zest & Juice of 1/2 lemon/lime
• 4-5 Tablespoons Flax Seeds / dried mangoes
• Pinch of Salt
• Matcha Powder (to dust) Or…
• White sesame, toasted
• Desiccated Coconut, unsweetened (to roll in)

 

METHOD:

1. Toast sesame in a pan over medium heat, stirring frequently until brown and fragrant.
2. In a bowl, combine oats, sesame, salt, chopped dried mangoes (bite size) and flax seeds.
3. In another bowl, whisk together the yogurt, lemon juice and honey.
4. Mix together with the dried ingredients until well combined.
5. In a cling wrap or baking paper-lined pan, place the mixture in and press to compress into a bar of desired thickness and size.
6. Freeze until firm enough to slice, remove from pan and slice into small bars of choice. Store in an airtight container and keep in the fridge till needed.
7. Dust with matcha powder before serving for best presentation.

 

 

PEANUT BUTTER CHOCOLATE BITES Ingredients:

• 40g 1/4 cup Cashew Nuts, toasted
• 30g 1/4 cup oats
• 100g cup natural Peanut butter
• 20g honey
• 2 Tablespoons Flax Seed
• 35g Dried mulberries
• Dark Chocolate, bittersweet 80%
• Sea Salt

 

METHOD:

1. Toast cashew nuts in a pan over medium heat until brown and fragrant.
2. Add all ingredients except chocolate and salt into a processor.
3. Blitz until a fine paste.
4. Press into small bite sized molds, pressing firmly to ensure the mold is properly filled.
5. Freeze until solid and pop out of the molds onto a lined tray. Allow to come to room temperature.
6. Melt the chocolate in short 10 second intervals until smooth.
7. Place some melted chocolate on top of each cube, and sprinkle a tiny pinch of salt over each one.
8. NOTE: If you do it whilst the cubes are too cold, chocolate will set faster. I would recommend doing a few then adding the salt, and repeating with the rest.

 

SPICED COCOA BALLS Ingredients:

• 100g Unsweetened Tahini
• 70g Rolled Oats
• 1/2 Tablespoon Ground Cinnamon
• 1/2 Tablespoon Cocoa Powder, Unsweetened
• 4-5 Tablespoons Uncrystallised Ginger, Chopped
• 20g Honey
• Extra Cocoa Powder for rolling

 

METHOD:

1. Combine all ingredients and mix until well combined.
2. Roll into bite sized balls and keep airtight and chilled until needed.
3. Roll in cocoa powder, toasted sesame seeds or coconut.