January 21 2018News
Coconut and Sour Cherry Breakfast Bars
When you barely have time to tie your shoelaces before running out the door it’s inevitable that breakfast will be long forgotten until you are way too hungry to make smart food choices. Like most, the ‘hangry’ sets in and you end up settling for the first thing you can get your hands on. The same goes for lunch. For many of our customers lunch becomes an after thought in between meetings and running errands, so often having a few healthy and nourishing snacks as back-up can be a life saver!
These Sour Cherry and Coconut Bars by The Alimental Sage will not only give you that hit of energy but are a nourishing snack that will tie you over in between meals. Eat them while your stuck in traffic, or stuck at your desk; Eat them while waiting for the train, or on what seems like that long journey home.
These tasty breakfast bars can also be made completely gluten-free and adapted to vegan diet. Simply replace the oats with a gluten free substitution, and replace the egg with coconut oil, and choose a diary free milk.
Feel free to replace the dried sour cherries with cranberries, diced dried apricots or raisins if you prefer.
Sour Cherry and Coconut Breakfast Bars
Makes 8-12 bars (depending on how big you cut them)
1 cup lupin flour (or spelt or oat flour)
1.25 cups rolled oats
3/4 cup shredded coconut
1/2 cup LSA (a mix of just flaxseed meal and almond meal also works)
1 tsp gluten-free baking powder
1 large egg, beaten
200 ml milk (of your choice)
1/4 – 1/3 cup maple syrup (or sweetener of choice)
1/2 cup sour cherries (can replace with a mix of any dried fruit and/or chopped dark chocolate)
First, preheat the oven to 180 C and grease and line a slice tin with baking paper.
Place the flour, oats, LSA, baking powder and sour cherries into a bowl and mix to combine. While in a separate bowl whisk together the wet ingredients (egg, milk, maple syrup).
Combine the wet ingredients with the dry, and gently mix until thoroughly combined. Mixture may seem thick and sticky but should not be dry.
Finally, scrape the batter into the lined tin, smoothed out evenly and place into the oven for 25-30 minutes. Keep an eye on it as this slice tends to cook fast! A skewer inserted into centre should remove clean when done.
Allow to cool completely, before cutting into slices and store in an airtight container.
