Friday, 27 January 2017

*Rhubarb Breakfast Bars

These tasty breakfast bars mark the last Friday of January & the end of January breakfast inspiration in collaboration with Rachel's Organic. We've brought you a gorgeous Sunny breakfast skillet, apple & raisin oatbran porridge and so we are ending it with something light, Rhubarb breakfast bars. These bars' building blocks are muesli and rachel's fat free rhubarb yoghurt. Muesli is high in fiber and whole grains which are great for regulating the digestive system. They allow you to stay fuller for longer which is one of the things that make up a good breakfast. Muesli also tends to have less calories and sugar in comparison to most breakfast cereals. These bars allow you to cut down on your calorie intake and save time and money. This is a good-sized batch that is sure to keep you going through the week.


Preparation time: 20 minutes                    Cooking time: 20 minutes                            Serves: 12

TOP TIP:  Add in some walnuts for Protein and anti-inflammatory omega-3 essential fatty acids.

What you need:  

200g muesli (Dorset Cereals Berries & Cherries)
50g Rice Krispies
100g porridge oats
100g Rachel’s unsalted butter (you can use low fat olive oil here)
100g golden syrup  (you can use honey here)
300g Rachel’s Fat Free Rhubarb yogurt 
2 tbsp plain flour
sifted 1 egg beaten
200g Icing sugar


Method:

1. Pre-heat the oven 178°C/350°F/Gas Mark 4. Prepare and grease a square cake tin 20 x 30cm (8” x 12”).
2. Weigh in to a large bowl the muesli, rice krispies and oats.
3. Combine 200g of the yogurt with the flour and egg in a small bowl, whisk well so there are no lumps.
4. Melt the butter with the syrup in a small pan, stir. Add the melted butter and syrup to the cereals, mix well. 5. Pour half the cereal mixture into the tin about 2cm thick and press down well. Pour over the yogurt and egg and spread over evenly. Finish by topping it with the rest of the cereal mixture. Press down once more. 6. Bake until lightly golden around the edges but still slightly soft.
7. Allow to cool in the tin then remove and cut into bars.
8. To decorate take the remaining 100g yogurt and mix with the icing sugar until a smooth paste is formed.
9. Drizzle the icing over the bars and leave to set.

Don't knock them until you try them.
Nokhuthula xo 
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