Yield: 8 bars
Cuisine: British
Ingredients: 100g/3 1/2 oz/ 1 cup jumbo/rolled oats; 50g/1 3/4 oz/ 1/4 cup extra virgin coconut oil; 2 tbsp honey (I use raw honey); 2 tbsp nut butter (of choice); 1 tsp vanilla extract; 3 tbsp raw, shelled pistachio nuts, roughly chopped; 50g/1 3/4 oz/ 2/3 cup desiccated coconut/dried shredded coconut; 2 tbsp dried goji berries

You can read my full review of Packed, by Becky Alexander and Michelle Lake, published by Nourish Books here. Today, I’m happy to be sharing one of my favourite recipes from the book, Coconut, Pistachio and Goji Berry Granola Bars, from the Get Up and Go chapter. These bars perfect for mid-morning munchies or an afternoon snack. I’ve also made these with dried cranberries and raisins, in place of goji berries, but goji berries pack the most punch!

Recipe and image shared with the permission of the publisher. Image by Haarala Hamilton.

Goji Granola Bars Haarala Hamilton — Photo: Liz and Max Haarala Hamilton

1 vote

Author Becky Alexander and Michelle Lake

Yield 8 bars

Easy to rustle up, these bars are a good option when you need to eat breakfast on the go or for an afternoon snack. Almond, cashew or macadamia nut butters all work well to add protein and flavour.

Ingredients

100g/3 1/2 oz/ 1 cup jumbo/rolled oats
50g/1 3/4 oz/ 1/4 cup extra virgin coconut oil
2 tbsp honey (I use raw honey)
2 tbsp nut butter (of choice)
1 tsp vanilla extract
3 tbsp raw, shelled pistachio nuts, roughly chopped
50g/1 3/4 oz/ 2/3 cup desiccated coconut/dried shredded coconut
2 tbsp dried goji berries

Instructions

Preheat the oven to 180C/350F/Gas 4. Line a 23 x 15cm/9 x 6 inch shallow baking pan with baking/parchment paper. Spread the oats thinly over the parchment and bake for 15 minutes or until golden.
Put the oil, honey, nut butter and vanilla extract in a saucepan over a medium-low heat, and heat gently until well combined and the oil is melted.
Stir in the baked oats until well coated. Add the remaining ingredients and mix well.
Tip the mixture back into the baking pan and press down firmly using damp hands.
Put in the fridge for 1 hour, or until firm, and then cut into 8 bars. Wrap each bar in parchment to take to work. Store in an airtight container for up to one week or freeze for up to 3 months. Defrost at room temperature for a couple of hours.

Notes

"Packed with...Vibrant red and intensely flavoured, the goji berry is rich in carotenoids and antioxidents that help to protect our eyes from damage. They are a little pricey, but they keep well and you only need to add a small amount to bars, porridge/oatmeal, granola or salads to reap their health benefits."

Courses Breakfast, or lunchtime snack

Cuisine British

Recipe and image shared with the permission of the publisher. With thanks to Nourish Books, Becky and Michelle.

Ever since eating a steaming hot jacket potato recently in a Welsh café, topped with coronation chicken (and discovering that the kids liked it, too) I’ve been making my own version at home. So, when Lean on Turkey asked me to create a recipe suitable for kids and picnics (under £10) we decided on some coronation turkey picnic rolls. You could also fill some tasty wraps with the filling, or even stir it through some pasta to make a coronation turkey pasta salad. Coronation chicken was a dish first said to have been created for the coronation of Queen Elizabeth II in 1953, made with cold chicken, raisins, herbs and spices. We swapped traditional chicken for some shredded, cooked turkey adding a few dollops of light mayo, curry powder, raisins and chopped mango. If you don’t want your rolls or wraps to go soggy, either line them with lettuce (as we did) or else take the coronation turkey mix in a separate jar and fill when you arrive at your favourite picnic destination!