As part of my Winter Wellness Series I shared my Winter Wellness Happy Bites, which were great as an on the go breakfast as well as mid morning fix. They freeze really well, I just take one out of my freezer just before I leave work and by the time I get to work they have defrosted ready to be eaten. As an added bonus I used the frozen oat bars on my tennis elbow on the way to work, perhaps that's why they defrosted so quickly as my elbow is HOT! Mind you I have been getting some weird looks on the bus!
This time I made the oat bars with fresh blueberries and dried cranberries and they were delicious! These freeze well too.
20g Milled Chai seeds
25g Hemp seeds
2 Tsp Baing powder
1 Tsp Bicarbonate of Soda
1 Tsp Lemon rind (heaped)
2 Ripe bananas
200g Silken tofu
50ml Vanilla yoghurt (vegan of course)
1 Tbsp Lemon juice
1 Tbsp Agave nectar
Line a baking tray with greaseproof paper.
Place the oats in a food processor and pulse until you have an oat flour. Tip into a bowl.
Add the next 5 ingredients to the oat flour and gently mix everything in.
Slice the bananas into the food processor and pulse until mashed, add the silken tofu and pulse again to combine.
Add the vanilla yoghurt, lemon juice and agave nectar to the food processor and process until everything is mixed in and you have a nice 'batter'.
Pour the wet ingredients into the dry ingredients and stir to combine. Add the blueberries and dried cranberries and stir through the mixture.
Bake in a moderate oven for 20 minutes or when the mixture springs back when gently pressed. Cool in the tin and then tip onto a board and peel off the greaseproof paper.
Cut into squares, eat some and freeze some, easy!