Sunday 15 July 2018

Indy Power: Crunch time for the little ones

 

Indy Power's Back to School Bars
Indy Power's Back to School Bars
Step 1: Oats + quinoa pops
Step 2: Add wet ingredients
Step 3: Press into tin

Children and adults alike will love to find these delicious bars in their lunchbox.

Back to School Bars

These are the perfect back to school treat. They have the most satisfying chewy texture with a good crunch from the crisp quinoa pops. I make big chunky bars but you can cut them into smaller squares too.

Makes 8-10. Gluten free, dairy free

Ingredients

40g quinoa pops

200g gluten free oats

2 tablespoons coconut sugar

80ml honey

Pinch sea of salt

½ teaspoon vanilla essence

60ml melted coconut oil

20g dark chocolate

Method

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Step 1: Oats + quinoa pops
 

Preheat the oven to 180°C. Spread out the quinoa pops and oats on a roasting tray and bake for about 5 minutes until golden.

Whisk together the coconut sugar and honey in a small saucepan over medium heat until the coconut sugar dissolves. Stir in the salt and vanilla essence.

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Step 2: Add wet ingredients

In a large bowl, pour the sweet mixture over the oats and quinoa pops and mix well. Then pour in the melted coconut oil and mix again.

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Step 3: Press into tin

Press the mixture very firmly into a small baking tin lined with parchment paper. They will crumble if they are not packed tightly enough. Pop it in the fridge for about an hour to set, then slice.

After you've sliced them, melt the chocolate and drizzle it over the bars.

HOW TO HAVE A POP

I think I’ve written about this before so forgive me, but I am always being asked about it so I thought it would be helpful to give a refresher on quinoa pops. They’re available in all good health shops (I buy them online for ease) and they have a great airy texture, like puffed rice (which you could use instead). The texture isn’t as light and airy if you make them at home, but it can be done. Just heat a deep pot on medium/high heat, when it’s hot scatter the quinoa into the pan in a thin layer (you will have to do a few batches). Once you hear a few little pops, start shaking the pan so that they don’t burn. Take them out as soon as they have popped and started to turn golden, it only takes about 20 seconds and should smell like popcorn.

GOING NUT-FREE

I know a lot of schools now have nut-free policies, so I wanted to make these bars free from nuts so they could be enjoyed by all. I’m allergic to peanuts, so I understand and appreciate these policies. That being said, I absolutely love other nuts, so they do feature in lots of my other recipes. If you want some more nut-free snack inspiration, check out the Mango Coconut Energy Balls or Coconut Oat Cookies on thelittlegreenspoon.com.

INDY LOVES…

I’m a huge fan of nobó dairy-free ice-creams, so you can imagine my delight to hear that the brand is about to launch its own chocolate range. I’ve been lucky enough to taste it and it’s the best dairy-free chocolate I have ever tried — and I’ve tried a lot of them! It has the best creamy, milky texture and the choice of flavours is perfect: orange, smooth, mint crisp and salted. There are just five natural ingredients — cocoa butter, cocoa nibs, coconut sugar, cashews and coconut — used. I’m told you’ll be able to order it at nobo.ie any day now and it will be available from outlets nationwide from September onwards.

thelittlegreenspoon.com

Irish Independent

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