Happy Friday to you all. Well, the snow well and truly fell in Yorkshire. Poor Kelly H and I are frantically trying to catch up after the snow stopped us in our tracks yesterday. It was quite fun though as we both got to spend an extra few hours at home with our family.
Today I am please to bring back Myriam Perez from Bizcocho Pastries to the blog. As it is January we thought it would be a good idea to bring you something healthy, we all love a bit of cake but sometimes we just have to take stock of our diets and treat our bodies with a bit of care! These Energy bars are not only healthy but delicious as well!
- 1 ½ cups oats
- ¾ cup sunflower seeds
- ¾ cup pumpkin seeds
- ½ cup wholemeal flour
- ¾ cup dried cherries (or raisins)
- ¾ cup whole almonds
- ¾ cup pitted dates
- ½ cup runny honey (or maple syrup)
- 3 eggs
- ¼ cup chia seeds
- ½ cup milled flaxseeds
- ¾ cup dried skimmed milk
- 1 tbsp vegetable oil
STEP 1) Turn the oven on to 170 C (gas) or 150 C (fan). Place in a food processor all the ingredients; except for 1/3 of the pumpkin and sunflower seeds, oil, honey and eggs.
STEP 2) Pulse the food processor to incorporate all the ingredients until the nuts and fruits are coarsely chopped.
STEP 3) Mix the eggs and honey in a bowl.
STEP 4) Pour the egg and honey mixture into the dry ingredients and pulse the food processor again until everything is fully incorporated.
STEP 5) Grease a square baking tin with the vegetable oil and pour in the mixture.
STEP 6) Press the mixture down with a spatula to compact it evenly.
STEP 7) Pour the remaining pumpkin and sunflower seeds on top of the mixture, spreading them evenly and lightly patting them down to the mixture.
STEP 8) Place the tin in the oven and bake for 30 minutes.
STEP 9) Turn the bake over a chopping board and cut into the desired size. Let them cool completely and enjoy.
These energy bars are very hearty and good for you. They make a great ‘breakfast on the go’. Store them in the fridge for up to 10 days in an airtight container. They can also be frozen for up to 3 months wrapped up in cling film.
Feel free to substitute any of the dried fruits or nuts with your favourite ones.
For more information on Bizcocho Pastries go to
Hi Myr, congratulation I like this recipe. Regards