Two weeks ago I shared two recipes with you which used the Organic Matcha Green Tea Powder sent to me by Kiss Me Organics and I promised you another couple of recipes so here is the first; Matcha & Blueberry Oat Bars. This recipe makes 16 Oat Bars which are great for breakfast on the go or a mid morning snack to keep you going. I'm in love with oat bars at the moment and because they freeze so well you can make a batch and freeze some to eat later, they're small enough to defrost quickly so you can take one out of the freezer before you leave for work and its ready to eat by the time you get there. If not, just gently warm in the microwave for a few seconds. They are packed with other good for you ingredients too like hulled hemp seed, chia seed and of course matcha green tea and blueberries!
Ingredients
370g Oats
50g Hulled hemp seed
50g Milled Chia seed
20g Organic Matcha green tea powder
2 Tsp Baking powder
1 Tsp Bicarbonate of Soda
3 Bananas
150ml Soya yoghurt, vanilla
340g Soft silken tofu (1 packet), drained
2 Tbsp Agave nectar
1 Lemon, juice only
125g Blueberries
Method
Turn on your oven to a medium heat, around 180 - 190°C.
Line a baking tray with greaseproof paper.
Put the oats into a food processor and blend until you have oat flour, transfer to a large bowl. Add the hulled hemp seeds, chia seeds, matcha powder, baking powder and bicarbonate of soda and stir to combine everything.
Slice the bananas into the food processor and add the yoghurt, blend until you have a thick cream. Add the silken tofu, agave nectar and the lemon juice and blend again.
Pour the wet ingredients into the dry and stir to combine everything, the mixture will be fairly stiff.
Add the blueberries and stir again to ensure they are evenly incorporated through the mixture.
Pour into the lined baking tray and bake for 20 minutes or until you can press the tops gently and they give a little. 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!
Jasmine x
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.
Ingredients
200g Oats
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
100g Blueberries
25g Cranerries
Method
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!
Jasmine x
You will (hopefully) have seen my previous post on work snacks which showcased houmous and carrot sticks and guacamole and crisp breads. That satisfies the times when I fancy something savoury, however the times when I fancy something sweet it just doesn't fill the gap.
Another snack I take to work is a fruit salad, which I make up at the weekend with fruit that is either in season or on offer. Check out the knock down price area of your local supermarket, it amazes me what you can pick up. OK the food sometimes looks a bit sorry for itself but add it as an ingredient with something else and magic happens!
This weekend I put together a batch of fruit salad, which consisted of ½ honeydew melon, ½ a pineapple, 2 apples, 2 kiwi fruit and a handful of grapes. I squeeze over some lemon juice to stop the apples from going brown and store it in the fridge for me to dip in and out of over the week.
This particular batch made 4 servings, which I packed up in 4 recycled take away boxes.
Another thing I do is buy some soy yoghurt, my favourite being Alpro Vanilla and just measure out small portions in little tupperware boxes. You can buy one portion soy yoghurts too, most supermarkets even have their own brand.
