We love this sports and nutrition article by The 42! Say goodbye to energy gels with thanks to their oat based Energy Bar recipe! #EnergyForLife
- 250g oats
- 200g sliced almonds
- 100g chocolate chips
- Peanut butter (half a cup)
- Honey (1/4 cup)
- Vanilla extract (1 teaspoon)
- Line a shallow baking tray with greaseproof baking paper.
- In a mixing bowl, combine the oats, almonds, chocolate chips and whisk to combine. A blender is probably a better option than using a whisk.
- Mix the peanut butter, vanilla extract and honey separately, again using a blender if you need to.
- Pour the first mixture into second and use a spoon to combine the two together. You are finished when there are no remaining dry oats.
- The drier the mixture, the more firm the bars will be, so stir in extra oats if the mixture seems wet.
- Transfer the mixture to the prepared baking tray.
- Use your spoon to arrange the mixture fairly evenly and pack the mixture down as firmly and evenly as possible.
- Cover it and store in the fridge overnight.
- Slice the bars into your desired size and voilá!
- 2 tsp olive oll
- 3 finely sliced shallots
- 1 finely sliced fennel
- 2 garlic cloves, crushed
- 350g button mushrooms, quartered
- 1 tbsp paprika
- 150ml vegetable stock
- 1 tbsp tamari
- 1 tub Avonmore Cooking Cream
- 70g frozen peas
- Juice of 1/2 lemon
- Small handful of broccoli shoots
- Quinoa or basmati rice to serve
Heat the oil in a large non-stick pan and soften the shallots, fennel and garlic for 5 minutes, and remember to keep stirring.
Add the mushrooms and cook on a high heat for 3 minutes, stirring regularly. Sprinkle over the paprika and mix well. Pour in the vegetable stock and tamari.
Bring to the boil and bubble for about 5 minutes, or unti the sauce reduced to a thick sauce.
Remove from the heat and stir through the Avonmore Cooking Cream, lemon juice and peas.
Simmer for 5 minutes, stirring regularly.
Garnish with the broccoli shoots and serve with quinoa or wholegrain basmati rice.
Tip: When cooking the quinoa add a 1/4 teaspoon of ground turmeric for an apetising colour. If you prefer you can use wholegrain basmati rice instead of the quinoa.
A lovely way to start Christmas dinner. Celeriac soup with soda scones
- 450g cooked, mashed potatoes
- 75g flour
- 2 eggs, beaten
- 2 tablesp. scallions, finely chopped
- Salt, pepper and nutmeg
- 50g butter, melted
- 125 ml soured cream
- 1 tablesp. dill, chopped
- Salt and black pepper
Mix the potato, flour, eggs, scallions, salt, pepper, nutmeg and half the butter. Mix well together and shape into 12 small potato cakes. Heat the remaining butter in a non-stick pan and then cook the potato cakes until browned on each side. The cakes can be served immediately or kept overnight in the fridge. 15 minutes before serving reheat in a hot oven.
Mix the soured cream, dill and seasoning. Place a slice of smoked salmon on each potato cake and top with the cream mixture.