Tag: recipes

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Flahavan’s White Chocolate Drizzled Berry Oat Bars


flahavans
Take a break from the pre-Christmas prep and bake up a batch of these moreish White Chocolate Drizzled Berry Oat Bars – the perfect snack to enjoy in front of your favourite family movie this afternoon 🙂 #FlahavansOats

Serves 12 Oat Bars|Takes 35-40 minutes

Ingredients:

4 tbsp coconut oil
2–3 tbsp maple syrup
3 tbsp nut butter
200g Flahavan’s Progress Oatlets
50g blueberries
50g raspberries, cut in half

Drizzle:
50g Butlers White Chocolate with Coconut & Almond Bar
1 tsp coconut oil

Method:

Preheat oven to 160°C (140°C Fan/325°F/Gas Mark 3) and line
a 20cm (8 inch) square baking tin with parchment paper.

Melt the coconut oil, maple syrup and nut butter together in a
large saucepan over medium heat, stirring occasionally, until
the mixture is smooth and well combined. Remove from the
heat, then add the oats and stir to coat thoroughly. Gently fold
in the berries.

Spread the mixture into the prepared baking tin, then press
firmly with the back of a large spoon so the mixture is even
and well packed. Bake until the sides start to turn golden
brown, about 18–22 minutes.

Remove from the oven and leave to cool completely in the
baking tin. Chill in the fridge for at least an hour.

Prepare the drizzle by melting the white chocolate with
coconut and almond in the microwave in 10–15 second bursts,
stirring in between, until the chocolate has mostly melted.

Remove from the microwave and stir until the residual heat
has melted the remaining chocolate. Add the coconut oil and
stir until the drizzle is smooth. Drizzle over the top of the bars
with a spoon.

Remove from the tin, then use a large sharp knife to cut into
bars. Store in an airtight container in the fridge.
Posted on

Southwestern All-Veggie Wraps

cleveland veggie wrap

Expand your plant-food menu options with this tasty wrap. Collard greens replace the traditional flour-based wrap and are stuffed with fresh corn, tomatoes and peppers. Each wrap is topped with a zesty rice blend. Loaded with vitamins, minerals, phytonutrients and fiber, they’re perfect for a quick, healthy meal!

Ingredients

1 cup cooked brown rice
½ cup fresh corn kernels
¼ cup chopped fresh cilantro
2 tablespoons 0% Greek yogurt
1 tablespoon fresh lime juice
1/8 teaspoon kosher salt
4 large collard greens, Swiss chard, or cabbage leaves, stems trimmed
2 medium beefsteak tomatoes, thinly sliced
1 avocado, thinly sliced
1 red bell pepper, thinly sliced
Hot sauce to taste

Directions

  1. In a small bowl, stir together the rice, corn, cilantro, yogurt, lime juice and salt.
  2. Lay the collard green leaves flat on your work surface. Dividing evenly, layer the tomatoes, avocado and bell pepper in the center of each leaf, leaving a border all the way around.
  3. Top each leaf with the rice mixture. Add a few dashes of hot sauce.
  4. Roll up like a burrito.

Nutrition information

Makes 4 servings

Per serving:

185 calories
Total fat 8.2g
Saturated fat 1.2g
Protein 4.5g
Carbohydrate 26.4g
Dietary fiber 6.2g
Sugar 5.3g
Added sugar 0g
Cholesterol 0mg
Sodium 110mg

Recipe developed by Sara Quessenberry for Cleveland Clinic Wellness

https://health.clevelandclinic.org/recipe-southwestern-all-veggie-wrap/?utm_medium=social&utm_source=twitter&utm_campaign=cc+tweets