How to turn store-cupboard staples into brilliant breakfast bars
They were easily suitable for this column’s purposes as they can be created with whatever ingredients are still in the store-cupboard that need utilising.
Whatever-you’ve-got breakfast bars
Not least because she referred to them as the "best portable breakfast option", pointing out that they are "high in nutrients and simple to customise, based on what nuts, seeds and dried fruits you have on hand".
She put an African spin on her mix by incorporating puffed sorghum, baobab powder and spelt flour, but do whatever you like with whatever flour you have at home. Also, feel free to leave the skins on when dicing squash, root vegetables or apples before roasting them, as the skin adds depth of flavour, texture and nutrients like fibre.
Makes
Adding roughly chopped ingredients like Brazil nuts, hazelnuts, or walnuts.
Would you like some suggestions for alternative fruits? Consider considering items like pitted dates, fresh figs and/or dried apricots.
Whole grains such as rolled oats, spelt or rye
– I used buckwheat
1 pinch sea salt
Optional extras
– quinoa, millet, or rice crisps
– mulberries, cranberries and/or raisins
– pumpkin, sunflower, linseed
, to taste
Preheat your oven to 200 degrees Celsius (180 degrees Celsius for a fan-assisted oven) or Gas Mark 6, which is equivalent to 390 Fahrenheit. Cut up the squash, root vegetables or apples into 1-2 cm pieces and spread them out on a baking tray. Add a splash of oil, then roast them for 15 minutes. While that's cooking, whiz 150g of the nuts into a coarse flour. Mix in about a third of the roasted squash, vegetables or apples, and all of the dried fruit. Blitz everything together until you get a thick paste.
Please gather the remaining 50g of chopped nuts, the flaked grains, flour, and salt in a bowl together, then add to it the remaining pieces of roasted squash or other vegetables/apple.
Now you have the essential ingredients for your breakfast bars. Feel free to explore your cupboards and add any additional desirable items such as nut butter, expanded grain or cereal, extra dried fruit, seeds, or other ingredients to suit your taste.
Mix all the ingredients together in a large mixing bowl until they're fully incorporated, then press the mixture into a medium-sized baking tin or tray lined with parchment. Place it in the preheated oven and bake for 25-30 minutes, or until the edges start to brown. Remove it from the oven and while still warm, cut the bars. Let them cool completely in the tray overnight. To store, keep the bars in an airtight container in the fridge, where they'll remain fresh for up to a week.
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