We all know that breakfast is the most important meal of the day and not only that, it’s my favourite meal of the day! My health food obsession has me going to bed thinking about breakfast and what nourishing meal i’ll make! However there are some mornings when there is just not enough time for that epic breakfast, soft poached eggs with perfect apple cider hollandaise, banana pancakes, slow cooked porridge or even a green smoothie! Don’t worry it happens to all of us, especially in this cold weather, it’s hard not to hit the snooze button and get out of my cosy bed. BUT, i have a solution for you! … Enter the Lemon Coconut Raw Breakfast Bar. They are gluten free, dairy free, sugar free, soy free and can live in your fridge for the week ready to be snatched up on your way out the door!
Of course i don’t advocate eating on the run or eating when your rushed or stressed. If you’re not even thinking about eating, it’s unlikely your stomach will be. You see, when you’re stressed, rushing around or on your feet, your body is not in a state to digest a meal. It’s in a state that will allow you to run or fight. All the blood is directed to your extremities, away form your digestive system. So please even if you eat this bar when you get to work, do so mindfully so you have the best chance of digesting it!
What’s good about these babies:
Raw:
These bars are raw so all the nutrients and enzymes are still in tact, giving you optimum plant sourced nutrients. Note: they need to be refrigerated so don’t leave them in your handbag by mistake! They could also be frozen and will defrost on your way to work and be nice and chilled.
Protein:
They are high in protein to sustain your energy for the morning. Hemp seeds, almonds and chia seeds are a great form of vegan, alkaline protein.
Low Sugar:
There is nothing worse than sugar laden cereals or muesli’s to send your blood sugar levels soaring first thing in the morning. I think it’s important to keep sugar, even natural sugars, to a minimum. Sugar can mess with your blood glucose and insulin, leading to issues like insulin resistance and diabetes I have use coconut nectar, but you could use rice malt syrup for a fructose free option, maple syrup or honey in lesser quantities as it’s a lot sweeter than coconut nectar and rice malt syrup.
Omega 3:
Hemp seeds and chia seeds have high omega 3 content which is important for immune and brain function.
I have used activated buckwheat as the crumbly top part of this bar. If you can’t find activated buckwheat or buckini’s as they make be labelled, just use more oats or nuts in place of the buckwheat. I also like to cut these bars into squares and have them as a little treat to have with my tea or as dessert. They are seriously delicious!
So no more store bought muesli bars filled with sugar, these bars taste way better, are packed with nuts/protein/seeds/ and will keep you going all morning rather than have you crash before you turn your computer on!
What you need:
Bottom layer:
- 3/4 cup cashews
- 1/2 cup desiccated coconut
- 2 tsp unrefined coconut oil
- 1 tablespoon white chia seeds
- 1 1/2 tablespoon lemon juice
- 2 1/2 tablespoons coconut nectar
- 1 tablespoon macadamia butter (optional)
- 1 tsp lemon zest
- 2/3 cup oats
- 1/2 cup hemp seeds
What to do:
- PROCESS CASHEWS, oats and coconut in food processor until crumbly
- Add the rest of the ingredients and process until the mixture forms together into a ball
- In a bread tin lined with bleach free baking paper press the mixture into the bottom of the tin and ensure it is smooth on top
- Place in freezer and follow below instructions to make top layer
Next step below
Top Layer:
- 1/2 CUP ACTIVATED BUCKWHEAT
- 2/3 CUP ACTIVATED almonds
- 2 dates finely chopped
- 1 tsp lemon zest
- Pinch sea salt
- 1 heaped tsp coconut oil
- Extra coconut flakes for ON TOP
What to do:
- Pulse all ingredients in food processor until crumbly and is able to stick together when you press it between your finger. If the mixture is too crumbly it will fall apart when you cut it, so if it’s not sticking together well enough, add more coconut oil.
- Take the bread tin out of the freezer and press crust mixture on top of bottom layer.
- Top with coconut flakes and let set in the freezer for 30 mins to 1 hour
- Remove from freezer and lift out baking paper from tin
- Carefully slice into long bars and store in fridge or freezer for your breakfast on the go!
- Note: this is a raw bar so it needs to be refrigerated or it will melt and go soft. I like to freeze it for travel as it stays firm for longer
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