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This delicious and easy-to-eat on the go breakfast beauty bar contains essential beauty nutrients: omega 3 to fight inflammation & moisturise skin, essential amino acids for cell regeneration, vitamins, minerals & of course fibre to help nutrient absorption and remove toxins.  They are a quick and easy breakfast, lunch-box treat or mid-morning snack.

The recipe was created by Cindy Luken from luk beautifood.  It’s delicious and nutritious!

YOU’LL NEED….

Organic if you can:

  • 1/2 cup oats – quick
  • 1/4 cup flaxseed
  • 1/4 cup chia seeds
  • 1/4 cup sesame seeds
  • 1/4 cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • 1/4 cup poppy seeds
  • 1/2 cup coconut flakes
  • 1/4 cup coconut – fine
  • 1/2 cup organic spelt flour
  • 1/3 sugar (panela or rapadura – evaporated unrefined cane juice)
  • 1/2 tspn baking soda
  • 1/2 tspn salt flakes (crushed Maldon)
  • zest of 1/2 lemon
  • 1 tspn cinnamon
  • 8-10 medjool dates – chopped (optional)
  • 1/2 cup chopped almonds (optional)
  • 1 egg
  • 1/3 cup coconut oil

TO MAKE…

  1. Add dry ingredients to bowl. Mix well. Ensure dates are separated and coated in the dry mix and if you are using coconut chips – ensure they are not too big or the bars will fall apart
  2. Add whisked egg and (melted) oil. Stir / cut through with a knife til well combined.
  3. Line ‘lamington tin’ ( 9? x 13”) with unbleached baking paper and empty in mix.
  4. Spread mix evenly and firmly press down and into the tin. The surface will be smooth and firm.
  5. Cook for 30 minutes on 180C or until surface is golden brown. Check cooking half way thru and turn tray if necessary – ie you may have hot spots in your oven.
  6. Immediately cut the slice into bar size portions. Note it will seem a bit ‘crumbly but just press/poke back into shape – it will firm up on cooling. Leave in tin to cool.
  7. Once cool go over the cuts to ensure they are clean so you have individual pieces.
  8. Store in an airtight tub up to a week.

 

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