Nigellas Breakfast Bars Recipes

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

Breakfast Bars 2.0 image

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.

Ingredients

250 grams (8.8 ounces) Medjool dates
2 teaspoons ground cinnamon
325 milliliters (1 1/3 cups) cold water
75 grams (2.6 ounces) goji berries
75 grams (2.6 ounces) pumpkin seeds
150 grams (5.3 ounces) brown flax seeds
50 grams (1.75 ounces) cocoa nibs
25 grams (1 ounce) chia seeds
25 grams (1 ounce) cornflakes (gluten-free, if required)
100 grams (3.5 ounces) organic porridge oats (not instant)

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

Nigella's Breakfast Bars image

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

Ingredients

1 (397 g) can condensed milk
250 g rolled oats
75 g shredded coconut
100 g dried cranberries
125 g mixed seeds
125 g roasted almonds

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