We’ve had a busy old weekend here…driving lessons, picnics, park, football, park, park and more park. The weather has been great and lots of fresh air has made for easy bedtimes for a change.
All this has meant not much baking has gone on. So this afternoon while Sadie took a nap, Arthur and I did a spot of bakingand made a simple batch of breakfast bars for tomorrow. He was pleased as punch with his creation.
However Sadie was prematurely woken from her nap to the sound of water lapping up my kitchen walls and Arthur shrieking in delight. How relieved she must have been that it was only Arthur doing the washing up and not a tsunami. These marvellous little bars are super healthy and easy and look so pretty with flashes of purple berries through them. They might get eaten for breakfast or they may be packed up for a mid morning snack out and about. My kids love seeds so they get added to most things we eat and they are great for you. Sunflower seeds are full of magnesium and great for your heart, your muscles and your brain.
Blackberry and Apple breakfast bars
- 100g oats
- 50g sunflower/pumpkin seeds
- 1tsp chia seeds
- 1 small apple (grated)
- 50g blackberries
- 2 desert spoons coconut oil
- 2 tbsp. honey
- 2 tbsp. cashew butter
Preheat the oven to 190/gas 5 and line a 2lb loaf tin with grease prop paper.
In a large bowl mix together the oats, pumpkin and sunflower seeds, chia seeds, apple and blackberries.
Melt the coconut oil in a pan then take off the heat and add the honey and cashew butter. Pour over the dry ingredients and give it all a good mix.
Press the mixture firmly into the loaf tin, making sure to squash it all down really well.
Bake for 25 minutes.
Leave it to cool for a few minutes in the tin then transfer to a wire rack.
Once completely cool, cut into bars