Nutri Health Recipes 😛
Free Healthy Recipes to boost energy levels and keep you
fuller for longer!
If you struggle with energy levels, especially when outdoors mountain biking, golfing or walking, then this recipe offers some protein, carbohydrate and essential fats. It will help balance your blood sugar and maintain energy levels for longer than if you ate a normal flapjack or fruit for a snack.
It’s also an ideal recipe for children to make as it is simply stirred together. It doesn’t use the usual syrup or honey binders, although does contain muscovado sugar or you can use xylitol sugar instead. The nuts provide protein to lower the GL (glycaemic load), which means you won’t get hungry so quickly, as well as mineral and essential fats.
It’s certainly a hit in my household.
150g slightly salted butter
150g muscovado sugar or xylitol ( NOTE: I reduced this to 140g last time I made them and it made no difference to the texture – I will reduce this more in the future and see what happens to the end result as I would like to reduce the sugar content in this recipe if possible)
75g Linwoods MILLED flaxseed, almonds, brazil nuts, walnuts and co-enzyme Q10 (this is what I had available but there are other varieties too)
75g chopped walnuts
150g porridge oats
- Pre-heat the oven to 180°c/350°f/Gas 4.
- Line a baking tin (20-30cm) with baking paper and don’t forget to oil the paper too otherwise the flapjack will stick to the baking paper, which is very difficult to get off when it’s cooled. Trust me, I’ve learnt the hard way!
- Heat the butter with the sugar on a moderate heat for a few minutes until the butter has melted and the sugar has dissolved. Do not let it burn though.
- Add the milled nuts/flaxseed and stir in.
- Add the walnuts and stir in.
- Finally, add in the porridge oats and stir together.
- It’s now ready to pour into the baking tin
- Flatten down with a palette knife or flexible spatula
- Bake for 20-25 minutes or until golden brown
- Let it cool down for 1/2 hour and turn out onto a wire rack
- Slice into fingers/triangles once it is cool
The great thing is apart from the taste, you can freeze them individually and defrost as and when required.
NUTTY CHOCO PROTEIN SNACKS
Makes 10-12 snacks
1 cup of ground almonds
½ cup pitted dates
1 TBS water
1 ½ tsp cinnamon (optional)
½ tsp almond extract
1/8 tsp sea salt
Optional: desiccated coconut
- Using a food processor with an S-blade, process the almonds until they are in small pieces. Remove half of the almonds and set aside.
- Add dates to the remaining almonds and process until the mixture is a fine meal.
- Add remaining ingredients and process until the mixture begins to stick together. You may need to scrape down the bowl with a rubber spatula.
- By hand, mix date mixture with the reserved almond pieces.
- Form 1-inch balls from the dough. Store in the refrigerator up to one week.
Optional: roll the balls in desiccated coconut