Life is so mad - I keep finding myself dashing from yoga to work, straight on to teaching before meeting friends in the evening and then trying to get an early enough night to be up and awake to do it all again. I actually love this busy-ness and amazingly I am (at the moment) managing to keep on top of it all! The only thing that is starting to suffer a little bit is my cooking… Luckily I get to cook loads at work during the day, but for crazy mornings and jam-packed evenings it is great to have something you can grab and eat on the go, especially if, like me, you are always hungry!
These bars are my go to at the moment - make a batch at the weekend and you’ve got the perfect breakfast on the go for the week ahead. They are packed full of protein from the hemp, sunflower seeds and pumpkins seeds, so are a great post workout snack and can easily be made nut-free if you swap the cashew butter for more tahini. I love the crunch of the buckwheat and as most things do, these bars taste even better smothered in nut butter!
1 tablespoon of coconut oil
1 tablespoon of cashew butter
1 tablespoon of raw honey (or maple syrup if you don't eat honey)
1 tablespoon of tahini
2 tablespoons of brown rice milk
2 tablespoons of hemp protein powder
2 tablespoons of chia
1 and 1/2 cups of oats
1/2 cup of buckwheat
1 teaspoon of cinnamon
1/4 cup of pumpkin seeds
1/4 cup of sesame seeds
1/4 cup of sunflower seeds
1/2 cup of raisins
Pre-heat the oven to 180 degrees Celsius.
Blend your bananas, coconut oil, cashew butter, honey, tahini and brown rice milk together in a food processor until smooth. Add in half the oats and pulse a few times then remove the mixture from the processor and put it in a large mixing bowl.
Stir the remaining ingredients into the mix until totally combined, then line a baking tray with greaseproof paper and spoon in the breakfast bar mixture. Spread it evenly in the tray and bake in the oven for 20-15 minutes, or until golden brown, then remove from the oven leave to cool in the baking tray for at least 10 minutes before slicing into 10-12 bars.