Breakfast Bars… customisable, vegan & Free-From!

Breakfast Bars…customisable, vegan & free-from!

Want something quick and easy for breakfast? Need something portable if you’re always on the run? These breakfast bars will definitely do the job! Did I plan them? Well no, not really! What happened? The allotment happened! 😛

Do you know how quick and freely without any attention rhubarb grows? So we’ve had crumble, ice-cream (did you see the rhubarb ice-cream?) roasted maple rhubarb and rhubarb and apple cake (I’ll post that another day)… and much as I love all of them, after four one-kilo harvests, it was time for something else! Was it planned? No! Not in any way, shape or form!

Finsihing touches!

An experiment…

Looking good…

So I was thinking what else I could pair with rhubarb (apart from the ginger, cinnamon, mixed spice, apples, forest fruits and raspberries I’ve already tried) and as I love chocolate I thought I’d see what happened if I combined rhubarb with raw cacao powder! Well, apart from the very strong smell in my kitchen whilst this was in the initial stages of cooking, it goes good… real good! 🙂 Whilst this was bubbling away I suddenly thought that I had no plan for it (I think I thought I was just going to it eat with yogurt)! Oats are always a winner in my kitchen and had it been morning I probably would’ve settled for porridge, so I thought ooo, overnight oats! I mixed a few oats in and then had a taste and it was something I wanted to eat again and again but I’m not really an overnight oats in the middle of the day person! 😛 So I added a few more oats… then a few more and then decided that I could add even more and make it into bars! Don’t you just love it when a recipe just evolves before your eyes!

nom nom nom!!!

 

So into a baking tray it went and hey presto breakfast bars! Of course, you don’t just have to eat them for breakfast! Elevenses (if you do that sort of thing) would be great, or a handy snack at any time. Customisable did I say? Oh yes! I’m excited to make these again and add some almonds, raisins and chopped apricots ooo or maybe even hazelnut and choc chip! Why haven’t I used rhubarb as a base for bars before… ?!?

• Servings: 21 bars
• Time: 40-50 mins
• Difficulty: medium
• Print

Gather

• 800g rhubarb chopped
• 2 tablespoons cacao powder
• 2 tablespoons desiccated coconut
• 2 tablespoons tahini
• 2 tablespoons maple syrup
• 150ml cold water
• 2-4 tablespoons coconut sugar
• 500g oats (gluten free if required)
• 2 tablespoons desiccated coconut

Prepare

1. Put the rhubarb in a pan with the cacao, coconut, tahini and maple syrup. Pour the water over and gently simmer for 10 minutes. The rhubarb should separate into its individual strands. Remove from the heat.
2. Do a sweetness test and stir in the coconut sugar until it suits your palate.
3. Gradually add the oats and stir well. You should have a mouldable mixture – not too thick but not runny. If you wish to add any extras (nuts, dried fruits etc.) now is the time!
4. Tip into a baking tray and using the back of a spoon (or dampened hands), press out and level. Sprinkle the remaining coconut over and gently press in.
5. Bake at Gas Mark 5 for 30 minutes. They should change colour and pull away from the edge. Allow to cool before removing from the pan. Cut into slices.
6. Enjoy!

Serve & Store

• Great for breakfast, on the go, picnic, pack-up or a snack!
• Serve with sliced banana (ooo… I’m going to try with almond butter too).
• Store covered for up to 5 days.
• Add extras such as nuts, seeds, dried fruit, chocolate, cinnamon.

As they come…breakfast bars

A few toppings and sides

One slice is never enough…

Breakfast bars & bananas, the perfect start!