[RECIPE] 15 Serves | 45mins go-to-wo | VEG WF DF (NF)
Delicious and easy-to-eat on the go this breakfast beauty bar contains essential beauty nutrients: omega 3 to fight inflammation & moisturise skin, essential amino acids for cell regeneration, vitamins, minerals & of course fibre to help nutrient absorption and remove toxins. I created the recipe for the lük beautifood bar at the Growers Market, they were well received so we will make them every month! Obviously it had to be low sugar and most importantly I did not want it to taste like bird food.
Teamed with a lük Glow+Go Green Smoothie (add a spoon of yoghurt for probiotics & an egg for complete protein) and you have the perfect start to the day.
If you bake them at the beginning of the week and wrap up little bundles you’ll have something to grab as you run out the door. They are handy for breakfast, to fill kids lunch boxes or to snack on.
So many skin loving goodies packed into one delicious bar. Wholegrains contain B vitamins that are required for every aspect of metabolism in your skin, without them your complexion will have a dull appearance as the skin cells can’t regenerate quickly. The seeds and nuts contain skin vital essential fatty acids (esp. harder-to-get omega 3) and key beauty mineral antioxidants (zinc, magnesium, calcium & selenium) and vitamin E. Shredded coconut and coconut oil provide a super skin moisturising boost and anti microbial benefits.
Organic if you can:
1/2 cup oats – quick
1/4 cup flaxseeds
1/4 cup chia seeds
1/4 cup sesame seeds
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/4 cup poppy seeds
1/2 cup shredded coconut
1/4 cup coconut – fine
1/2 cup ground nuts (eg almond, walnuts or brazil nuts) or a flour eg organic spelt flour
1/3 sugar (panela or rapadura – evaporated unrefined cane juice)
1/2 tspn baking soda
1/2 tspn salt flakes (crushed Maldon or Murray River)
zest of 1/2 lemon
1 tspn cinnamon
8-10 medjool dates – chopped (optional)
1/2 cup chopped almonds (optional)
1/3 cup coconut oil
- Add dry ingredients to bowl. Mix well – use a big balloon whisk. Ensure dates are separated and coated in the dry mix.
- Add whisked egg and (melted) oil. Stir / cut through with a knife for several minutes til well combined – every bits and piece will be well coated and it almost clumps together in your hand. This step is important.
- Line ‘lamington tin’ ( 9″ x 13”) with unbleached baking paper and empty in mix.
- Spread mix evenly and firmly press down and into the tin. The surface will be smooth and firm. I use a flat pastry scraper to flatten out and compress the mix.
- Cook for 20-30 minutes on 170C or until surface is golden brown. Check cooking half way thru and turn tray if necessary – ie you may have hot spots in your oven.
- Cool slightly, cut the slice into bar size portions. Note it will seem a bit ‘crumbly but just press/poke back into shape – it will firm up on cooling. Leave in tin to cool.
- Once cool go over the cuts to ensure they are clean so you have individual pieces.
- Store in an airtight tub upto a 3 weeks.
TIPS + TRICKS
- If you don’t have all the ingredients, don’t despair – mix and match. Eg Swap the oil or seeds or nuts
- For school lunch boxes – omit the nuts 🙁
- Pre-wrap the bars in unbleached baking paper and pop on a sticker so the family can ‘grab and go’ – it makes them extra special.