Nigellas Breakfast Bars Food
BREAKFAST BARS 2.0
I have a breakfast bar recipe in an earlier book, but this is the new, improved version: gluten-free, dairy-free and enough seeds to make you start sprouting. I've used no sugar, but before you start thinking this is virtuously sugar-free (which I could claim it to be), remember that the sweetness that comes from the dates is, in essence, sugar, though certainly it's unprocessed and full of fiber at the same time. There are a lot of ingredients, but you need a good mixture to give crunch and chew--and all manner of smugness-inducing nutrients--though you can fiddle about with them. You can, for example, use sunflower seeds in place of flaxseeds, or half and half rather than all flaxseeds, as below, and you can also use puffed rice (gluten-free if needed) or buckwheat flakes in place of cornflakes. In theory, cornflakes (and oats) should be gluten-free, but if crucial, make sure it's stipulated on the packet. If you can't get hold of medjool dates, then use 350 grams (12 ounces) pitted dried dates and up the water to 400 milliliters (scant 1 3/4 cups). And they'll take about 10, rather than 5, minutes to cook until they're soft enough to mash to a purée. Make these bars at the weekend, and you'll be set up for the week if you're someone who needs to grab-and-go in the morning. They come in pretty handy for that 4pm slump, too.
Provided by Nigella Lawson : Food Network
Time 1h
Yield 16 bars
Number Of Ingredients 10
Steps:
- Preheat the oven to 180 degrees C (350 degrees F)/gas mark 4 or, and line the bottom and sides of your tin with baking parchment. Pit the dates and tear them with your fingers into a small saucepan, add the cinnamon, cover with the water, bring to the boil and let bubble for 5 minutes. Turn off the heat, and beat with a fork until you have a rough puree.
- Put all the remaining ingredients into a large bowl, add the date mixture and mix until everything is combined. I wear a pair of disposable vinyl gloves for this.
- Squodge into your prepared tin and bake in the oven for 30 minutes, until firm and set, and golden on top and darker around the edges. Leave to cool in the tin before cutting into pieces.
NIGELLA'S BREAKFAST BARS
Make and share this Nigella's Breakfast Bars recipe from Food.com.
Provided by nortocbaking101
Categories Breakfast
Time 1h5m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 130 degrees celsius
- warm milk in pan.
- mix all other ingredients together in bowl and add warm milk mixing with a spatula.
- Press down into a rectangle tin lined with foil or parchment paper.
- Bake 1 hours Remove from oven let cool 15 mins before cutting.
Nutrition Facts : Calories 211.9, Fat 8.9, SaturatedFat 3.3, Cholesterol 8.4, Sodium 45.1, Carbohydrate 28.8, Fiber 2.9, Sugar 16.3, Protein 5.8
BREAKFAST BARS 2.0
I have a breakfast bar recipe in an earlier book, but this is the new, improved version: gluten-free, dairy-free and enough seeds to make you start sprouting. I've used no sugar, but before you start thinking this is virtuously sugar-free, remember that the sweetness that comes from the dates is, in essence, sugar, though certainly it's unprocessed and full of fiber at the same time. Make these bars at the weekend, and you'll be set up for the week if you're someone who needs to grab-and-go in the morning. They come in pretty handy for that 4pm slump, too. (Recipe courtesy Simply Nigella)
Provided by Nigella Lawson
Categories Breakfast
Time 1h
Yield 16 bars
Number Of Ingredients 10
Steps:
- Equipment: 8-inch square baking tin.
- Preheat the oven to 180ºC/gas mark 4 or 350ºF, and line the bottom and sides of your tin with baking parchment. Pit the dates and tear them with your fingers into a small saucepan, add the cinnamon, cover with the water, bring to the boil and let bubble for 5 minutes. Turn off the heat, and beat with a fork until you have a rough purée.
- Put all the remaining ingredients into a large bowl, add the date mixture and mix until everything is combined. I wear a pair of disposable vinyl gloves for this.
- Squodge into your prepared tin and bake in the oven for 30 minutes, until firm and set, and golden on top and darker around the edges. Leave to cool in the tin before cutting into pieces.
- STORE NOTE: Store in an airtight container in a cool place or in fridge for up to 1 week.
- FREEZE NOTE: Wrap bars individually in clingfilm or foil and put in a resealable bag, or stack bars in an airtight container with baking parchment in between the layers. Freeze for up to 2 months. To defrost, put bars on a wire rack and leave at room temperature for about 2 hours.
Nutrition Facts : Calories 151, Fat 6.7, SaturatedFat 0.8, Sodium 15.7, Carbohydrate 21.1, Fiber 5.2, Sugar 10.3, Protein 4.5
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