No-nuts breakfast bar
When you’re busy, it’s easy to turn to sugar-laden convenience foods, or skip breakfast altogether. These nut-free breakfast bars tick all the boxes – they’re rich in vitamins and minerals, and simple to make. They’re perfect for school lunches, and you can make large batches and freeze them.
Makes: 8
Ingredients:
- 30 g fine desiccated coconut
- 45 g golden flax seeds (linseeds)
- 1 tablespoon black and white sesame seeds
- 1 teaspoon chia seeds
- 2 squares of Pana Chocolate Raw Cacao, chopped
- Pinch of Himalayan pink salt
- Pinch of ground cinnamon
- 4 medjool dates, pitted
- 115 ml coconut nectar
- 50 g tahini
- 10 g coconut butter
- 45 g bar of Pana Chocolate of your choice
Method:
- Blitz the desiccated coconut in a food processer until very fine.
- Transfer the coconut to a bowl along with the golden flax seeds (linseeds), sesame seeds, chia seeds, squares of chocolate, salt and cinnamon. Combine, then set aside.
- Blitz the dates, coconut nectar, tahini and coconut butter in the food processor until smooth.
- Add the butter mixture to the dry ingredients and massage together using your fingertips.
- Divide the mixture into eight portions. Shape each portion into a bar and place on a mesh dehydrator tray. Dehydrate at 40°C for 24 hours.
- Melt the chocolate bar and drizzle over the breakfast slices.
- Store in an airtight container in the pantry.
Note: The mixture does not need to be dehydrated, but this means you won’t get the crispy outer crust. If you choose not to dehydrate your breakfast bars, store them in an airtight container in the fridge.
This is an edited extract from Pana Chocolate, The Recipes by Pana Barbounis published by Hardie Grant Books RRP $36 and is available in stores nationally. Photographer: © Armelle Habib.
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