Written by Claire Goodwin

Food

National Breakfast Week: Almond and currant bars

It’s still the week devoted to all things brekkie and former GBBO contestant Claire Goodwin has been back in the kitchen on our behalf, coming up with a thoroughly cool – and gluten free – option.

breakfast barsSo here is my second recipe for this week, and it’s a 12-portion, grab-on-the-go lump of loveliness. It’s also gluten free for all those coeliacs out there.

The portion might look a little titchy, but trust me, it is very dense and filling. The coconut flour and almonds will fill you up as they are high in protein while that all-important sweet fix comes courtesy of the raisins and muscovado.

Once you’ve made them, keep them in an airtight biscuit tin and they will be good for a fortnight. A really lovely way of enjoying them is with a banana squidged on top, which then crowbars in one of your five a day.

These really are easy and quick to make and will put paid to any breakfast dilemmas for a whole 12 days. Ooh, and another bonus with these beauties is that they get better with age.

Ingredients

110g butter
100g honey
150g gluten free porridge oats
50g coconut flour
100g ground almonds
50g currants
100g dark muscovado sugar
1 egg

Method

Grease a baking sheet and line with greaseproof or parchment paper. You will have enough mix for a 20cm x 30cm rectangle, with the depth of the bars being 2cm. If you only have large oven trays or baking sheets, just use one end of the tray.

Preheat your oven to 180°C. In a large bowl, mix your oats, coconut flour, ground almonds and currants so they are all evenly distributed.

In a pan, melt the butter, honey and muscovado sugar until you have an even-coloured dark brown liquid. Pour the butter mix into your dry ingredients and mix until all combined.

more breakfast barsPress the mix into a 20cm x 30cm rectangle on your lined baking sheet – I use my fingers for this. Ensure the mix is patted down evenly and that the depth all over is approximately 2cm.

Bake in the oven for between 40 and 45 minutes (depending on the heat of your oven). Remove from baking sheet and allow to cool on a wire rack.

Cut into 12 equal bars, store in an airtight container and think about what you’re going to do with all the extra time you’ve saved by sorting out brekkie for the next dozen days.

@bake_therapist

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Written by Claire Goodwin

Claire is a speech therapist, baker, cake decorator, sometime radio guest and writer. She writes about food, being fat and living with mental health problems @bake_therapist; www.baketherapy.co.uk; www.facebook.com/CakeChemistryUK