Power bars and flapjacks are both simple to make and will give the kids a boost.
Sometimes kids need a wee energy booster – especially if they’ve been outside playing with their pals, exercising or even just walking the dog.
Power bars are simple to make, require no baking and are a great pre or post-workout snack for all ages.
Keep a stash in the fridge and reward yourself when you need a “pick me up”, or pop them into your pocket to take with you on-the-go.
There’s also something nice and comforting about a flapjack.
The version opposite, packed with seedy, nutty granola, speckled with apricots and topped with a scrumptious layer of milk chocolate, will bring everyone to the kitchen for a chat and a slice!
Lizi’s Breakfast Range is available from a number of supermarkets and health stores.
Lizi’s high protein chocolate power bars
(Makes 1 tray)
- 200g dates or a mixture of dates, sultanas, prunes or dried fruit
- 200g Lizi’s High Protein granola (set aside 20g for later use)
- 3 tbsp of cocoa powder mixed with 3 tbsp boiling water
- 4 tbsp almond or peanut butter
- 3 tbsp desiccated coconut
- 1 tbsp of either coconut, rapeseed, sunflower or olive oil
- 1 tbsp of either runny honey, date syrup or agave nectar.
- Pinch of salt
- Blitz the dates in a food processor or blender.
- If they are very dry, add 1 tbsp of water (and only add 2 tbsp water to the cocoa). Carefully mix the cocoa powder with the boiling water in a mug.
- Once the dates are sticky and smooth, add all of the other ingredients (180g granola) and blitz again. Line a baking tin with non-stick baking paper.
- Scrape in the mixture and press down very firmly. You will need to use your fingers to really push it down.
- Use your fingertips to press the remaining 20g of granola on top. Chill for 2-3 hours, or ideally overnight.
- Use a knife and slice into pieces. Wrap a few individual bars in non-stick baking paper so you can take them with you on your run or daily exercise!
- Store in the fridge.
Lizi’s milk chocolate, honey and apricot flapjacks
(Makes 1 tray)
- 100g butter or margarine
- 50g brown or demerara sugar
- 2 tbsp honey or golden/maple syrup
- 300g of Lizi’s Original Granola
- Pinch of salt
- 75g chopped apricots
- 50g sultanas or a grated apple
- 150g milk chocolate chips or a roughly chopped chocolate bar
- Preheat the oven to 180C/160C Fan/350F/Gas Mark 4.
- Put the butter, sugar and honey in a saucepan and melt. Put the granola, apricots and sultanas/apple into a large bowl.
- Pour the melted butter and sugar mixture on to the dry ingredients and stir well to combine.
- Line a tin with non-stick baking paper.
- Scrape the mixture into the tin and press down gently with the back of a spoon.
- Put into the preheated oven and bake for 15 minutes. Lift carefully out of the oven and leave to cool completely in the tin.
- Melt the chocolate in short bursts in the microwave or a heatproof bowl over a pan of barely simmering water.
- Once the flapjack is completely cold, spread with the melted chocolate and pop in the fridge to set for about an hour before cutting into fingers.