Following on from my last recipe post (Coconut Quinoa & Kale Salad), I’ll be keeping things relatively healthy. This, in part, is due to our oven being broken since I got home from Christmas (it has since been replaced, and upgraded!). I still had the baking urge, so I looked into some no bake recipes. The great thing about a lot of raw recipes is that they are pretty healthy. This has no sugar (just some honey), no butter (just coconut oil) and is packed full of seeds.
I’ve been looking for a snack to get me through the mornings lately (I’ve been so hungry of late) and these no bake almond butter bars are great. They have enough to them to tide you over but without too much fat and sugar they are (relatively) guilt free. The main thing I’d say though, is make sure you do keep them in the fridge. They get a tiny bit too gooey and sticky. They still taste great but it’s a bit messy to eat at your desk. Also nut butter, make your own. It’s so cheap and so much healthier than the store bought stuff. Ages ago I said to my friend Steph that I was going to try and do some more diabetic and gluten free friendly recipes, so here’s another for my Free From bakes.
Now my oven is fixed I’m going to start churning out the bakes again. I know it’s been quiet recipe wise for a few weeks now. The great news is that it actually has two shelves now. Which is going to cut down my baking time for a bunch of stuff. It’s actually a little worrying how excited I was when I saw that we had a new shelf. Things like this and new baking toys tend to get me far too overexcited.
Oh and hey, my friend Lucinda doodled me up bit of a logo which she then got printed on to stickers for me. Who wants one? They’ll be going on all of my Cake Care Packages from now on too!
- 120ml cup honey
- 60ml coconut oil
- 60ml cup almond butter (I made my own, you can use store bought if you prefer)
- ½ tbsp. cocoa powder
- ¼ tsp. sea salt
- 1 tsp. vanilla
- 1 tsp. cinnamon
- 70g chopped almonds
- 50g cup chopped walnuts
- 100g cup dark chocolate chips
- 35g sunflower seeds
- 40g pumpkin seeds
- 50g Berries (Optional, pick the type)
- 90g rolled oats
- In a small saucepan over a low heat mix together the Honey, Oil, Almond Butter and Cocoa Powder. Keep stirring so it doesn't catch. Allow to heat for a few minutes until well mixed together.
- Meanwhile mix the dry ingredients in a medium sized bowl.
- Pour the wet ingredients over the dry and combine well.
- In a lined dish (I used my brownie tray) press the mixture out into a square. Refrigerate for at least 2 hours, cut up and serve. This will last for several days in the fridge.
