Breakfast seed bars

Mini breakfast cereal bowls are full of syrup and processed fast, but these grain free seed bars are nutritious. they are ideal for speedy breakfast when you’re on the move or a healthy pre-or post exercise treat freeze them and grab one as you go.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C/350°F/Gas 4. Grease and line a shallow 30 × 23cm/12 × 9in traybake pan with baking parchment. Put the almonds into a high-speed blender or food processor and add the pecans, coconut, lucuma, bicarbonate of soda/baking soda, maca, if using, cinnamon and dates. Process to chop the nuts and dates finely.

Step 2

2 Put the coconut syrup and oil in a saucepan over a medium. heat and warm through until the oil has melted. Add to the blender or food processor and briefly process to combine.

Step 3

Add the seeds and pulse into the mixture.

Step 4

3 Spoon the mixture into the prepared pan, press down and smooth the top. Bake for 25-30 minutes until golden. Leave to cool in the pan, then turn out onto a board and cut into 12 bars. Store in an airtight container for up to 1 week or freeze for up to 1 month.