Posts tagged lunchbox
Chocolate Crispy Cake 'Bliss Bars'

So here's a super simple recipe that I first made a month or two ago and I think I have now made at least 4 times since! It's a great one to make with or for kids too.

They are soooooo moreish it's unreal.... a soft and chewy 'bliss ball' texture with loads of crispy flakes mixed through.

The added bonus with the high proportion of flakes mixed in is that it helps lighten up an otherwise dense snack... that's the only problem with bliss balls/energy balls- they are very dense for their size and if like me you have a tendency to 'eat with your eyes' - it's very easy to overdo it!

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Guilty admission- as I sit here writing this post, I have a box of these bites beside to take on a road trip with a friend this afternoon, BUT I have already munched through the about four of them! Oooops.... ;-)

This most recent batch I made had protein powder added instead of the coconut flakes. This really helps bump up the protein count, if that's your thing for for it. One tip- I found they flavour was so much better the following day- on day 1 I could slightly taste the protein powder but by the second day onwards it had pretty much disappeared as the flavours had time to meld.

You can use any type of crispy flaked cereal you like, but for extra nutritional value I used these amaranth, quinoa and buckwheat cornflakes by RealFoodSource (amaranth is shown in the photos here) 

You can press the mix into a square pan and cut into squares/bars or roll into balls, both work great. They freeze well too, and can even be munch o straight from the feeezer (mind your teeth- you may prefer to defrost a little!)

Add any 'mix-ins' you fancy, some other dried fruits, nutty chunks or an extract such as peppermint, orange or almond always go down well. If using an extract- about 1/2 tsp should do mixed in at the start, with other ingredients pulse through at theed for a chunky texture.

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Recipe: Chocolate Crispy Cake 'Bliss Bars'

Ingredients:

  • 2 cups chopped dates

  • 1/2 cup cocoa (or raw cacao)

  • 1/4 cup ground flax (optional but I like the hidden nutritional boost)

  • 1/2 cup ground almonds (or any ground nut)*

  • a pinch of salt

  • 1 cup flakes cereal

handful chocolate chips or cacoa nibs- optional for extra crunch and chocolateyness

* for the protein version I swapped the ground nuts for defatted almond protein powder- you favorite neutral protein blend would also work here.

Method:

Place the dates, cocoa, flax, nuts and salt in a food processor. process until you have a soft-ish, sticky and clumpy mix- you will likely need to add 2-3 tbs water to create the right consistency.

Add the cereal flakes and choc chips (if using) and pulse through to mix in evenly.

Press firmly into a tin or roll into balls, Chill for an hour until firm.

Will keep for a week or two in the fridge or you can freeze them.

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Oaty squares... packed with fruit and veg and perfect for lunch boxes!

I first came across a variation of this recipe as a cookie on Deliciously Ella's blog. I made the cookie version and it was pretty good, but I then had an idea to use my juicer pulp and bake the mixture as a sheet cake that I subsequently chopped into squares.

I loved it this way, it was even better than the cookies! Soft and squishy slabs of goodness perfect for picnics, camping and now lunch boxes seeing as we've come to that point in the year again!!

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I've made these about three times in the last month, they are so crazy easy and were the perfect snack when I went to Raw Fest a couple of weeks ago and now I just tend to have a batch in the fridge at all times. The uncooked mix tasted amazing too... I ate way to much of it! 

I love the fact that they are also fat-free, not because fat is bad but because at the moment I am experimenting with reducing oils in my baking if I can and add nuts optionally that gives much more flexibility. In actual fact I reckon walnuts or almonds would be magical in these for some great texture. I'll try that in my next batch!

I used juice pulp as another genius way to use the remainder from my juicing experiments, but you could just grate carrot and apple and use the whole food. Just be aware of liquid levels as you might need a little extra oats or just squeeze out the grated fruit/veg a bit so it's less wet.

For me beetroot, carrot, apple and ginger is the perfect combination but you could try other options…

How about sweet potato or parsnip as the veg option? I think any sweet root vegetable would be a winner! 

When I originally made the cookies it was using pulp from a juice that didn't include beetroot (just carrot, apple and ginger) so they were much lighter in colour. You can omit the beetroot and use extra carrot if your prefer to get a totally delicious snack bar!

Recipe: Carrot, apple and ginger oat squares

Makes approx 12

Ingredients:

  • 3 cups (250g) oats
  • 4 bananas- mashed
  • 3 tbs syrup of choice- I used coconut syrup
  • 150g mix of dried cranberries and sultanas* 
  • 1 scant cup apple pulp (or 2 small grated apples)
  • 1 scant cup carrot pulp (or 1 large grated carrot)
  • 1/2 cup beet pulp (or 1 grated beetroot)
  • 2 tsp ground ginger (or 1 tbs fresh grated)

*I liked the bend of dried fruit as the cranberries gave a nice slightly tart flavour.

Method: 

Mix all ingredients together well but so that the mix is still coarse. Add dried fruit last. 

Spoon the mixture into a lined brownie size tin and press down firmly and evenly. (mix should be approx 2cm thick)

Bake for approx. 20 minutes at 180C until golden on top. Allowed to cool before removing from the tin and slicing into squares. These store well and stay lovely and moist for up to a week in the fridge. I haven't tried freezing yet- they get eaten too quickly!!

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