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