Power Breakfast Bars

Makes 12-14
by Tenina Holder

I have been twiddling around with the idea of power bars for sometime as the ones you can buy are;

  • A) nasty tasting
  • B) bad for you in that they have masses of additives and
  • C) because I have a Thermomix and that is what I do!

Of course due to the masses of spare time at my disposal, until now there has been no need for such a thing on here, but dear reader, I recieved my usual subscription email from my friends over at Duo Dishes this week...and inspirationally there was a lovely recipe for something along the lines I had been thinking of, but far more romantically named and of Persian origin, who could not be charmed by that idea? Anyhoo...it catapulted me into action and here we have it! I guess the thing I loved most about their recipe was the no baking bit, and of course with Thermomix in your kitchen, the cooking plus stirring part could not be easier!

However, it did became a bit of a ' schlep' (as Marketing Manager Mandy would say...MMM from here on in!) I have 4 Thermomix bowls at home which naturally makes life a little easier in recipes like this, but I resolutely persisted and did this in one bowl, just so I knew it could be done...and yes kids, it can! Persian Power Bars (with a little Duo input!)

Need

  • 100 g walnut pieces
  • 40 g organic shredded coconut
  • 100 g almonds
  • 100 g rapadura sugar
  • 2-3 Drop doTERRA - Wild Orange Oil doTerra WIld orange oil (optional) BUY
  • Zest 1 orange, finely grated
  • 400 g pitted Medjool dates
  • 100 g shelled pistachios
  • 1 tsp Vanilla - Bean Paste vanilla bean paste BUY
  • 240 g unsalted butter
  • 40 g raw honey
  • 300 g flour
  • 2 tsp ground cinnamon
  • 2 tsp ground cardamom
  • 1 tsp celtic sea salt

Do

1  

Toast walnuts for 10 minutes by placing into cold oven and setting temperature to fan forced 200°C. Cool. (May I just mention, do not skip this step as the difference between toasted and untoasted walnuts is a revelation in flavour!)

2  

Place coconut, almonds, raw sugar and orange oil and zest into TM bowl and mill 10 sec/speed 9. Set aside.

3  

Place dates, pistachios, vanilla and toasted walnuts into TM bowl and chop 10 sec/speed 6. Set aside.

4  

Place butter, honey, flour and ground spices into TM bowl and chop 3 sec/speed 5.

5  

Cook 20 min/100°C/speed 2. Ensure that mixture does not stick to centre of blade by pressing Reverse button a couple of times and also by stopping timer to scrape down sides of bowl during cooking time.

6  

Add 220g of coconut almond mix and salt and blend 20 sec/speed 5. Press half that mixture into large square spring form pan lined with baking paper. (Or use square pan of choice but for easy removal bring baking paper up on two sides, above the top of the pan.)

7  

Push date mixture on top of base, press remaining cooked mix on top of that and then press (using a piece of baking paper) the remaining coconut almond mix on top of that again! Allow to cool completely before placing in fridge for at least 4 hours before cutting into bars.

More

Wrap separately, freeze and on a busy day (who has those??) you have a fantastic breakfast on the go, a mid morning snack for the energised or dare I say it, an extremely high calorie tidbit to have any time of the day or night!

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