Total fat Saturates Salt Sugar Protein6.6g 1.8g trace 5.6g 2.6gSticky bars
By Dale Pinnock
Makes about 16 | Prep 10 mins |
Cook 20 mins | Calories 98 (per serving)50g (¹/ 3 cup) fl axseeds
50g (½ cup) chopped walnuts
15 pitted dates, chopped into small pieces
2 tbsp water
75g (¼ cup) peanut butter
1 tbsp desiccated coconut1 Preheat the oven to 180°C/Gas Mark 4.
2 Place half the flaxseeds and half the walnuts in a food
processor and blitz into an almost powder-like texture.
Mix this with the remaining flaxseeds and chopped
walnuts and combine well. This will give the bars a variety
of textures.
3 Cook the dates in 2 tbsp water in a pan over a high heat
for a few minutes, stirring continuously, until the dates
begin to break down and form a paste. Add the peanut
butter and mix well until combined.
4 Add the seed and nut mixture with the coconut, and
combine well.
5 Press into a baking tin about 25x25cm (9x9in), lined with
baking parchment, and bake in the oven for about 20
minutes. Allow to cool completely before cutting into bars.No-nut cocoa mint
mini energy bites
By Angela Warren (www.imperfectly-paleo.blogspot.co.uk)
Makes 32 bites | Prep 10 mins plus chilling |
Cook none | Calories 39 (per serving)
140g (1 cup) raw, unsalted
sunfl ower seeds
110g (¾ cup) soft, pitted
dates (soak in hot water
if using harder dates)
30g (¹/ 3 cup) raw
cacao powder
small bunch mint leaves,
washed, dried and stalks
discarded (I used 20 leaves)
1 tsp vanilla extract
pinch salt
OPTIONAL
coconut milk or hot water,
if needed1 In a food processor, blitz the sunflower seeds until they
resemble fine sand.
2 Add the dates and pulse a few times until roughly
chopped. Then add the cacao powder, mint leaves, vanilla
and salt.
3 Process until the mixture is fully combined and starts to
stick together when squeezed between finger and thumb.
It will still look like a fine crumb but will begin to clump.
4 If the mixture appears too dry, add a teaspoon at a time
of coconut milk or hot water and process again until it
reaches the desired consistency.
5 Roll heaped teaspoonfuls into mini balls. Roll each ball in
more cacao powder to coat if desired.
6 Store in an airtight container in the fridge or freezer.
TIP These bites will keep longer in the freezer, but may
require a minute to thaw before eating.
Total fat Saturates Salt Sugar Protein2.5g 0.3g trace 2g 1.2gThe recipe for
sticky bars is
taken from The
Medicinal Chef:
The Power of Three
by Dale Pinnock,
photography by
Martin Poole,
published by
Quadrille.
(RRP £20.)