How to make Jayne’s nut free oaty bites

Put into a food processor:

140g soft dates

75g readybrek or other soft porridge flakes

75g rolled oats

4 tablespoons of dried fruit

1 teaspoon of cocoa

1.5 tablespoon of mixed seeds

1.5 tablespoon of flax seeds (linseeds)

add a drop of water

mix well and add more water if necessary until the mixture is stuck together.

divide the mixture into 10 pieces and roll and flatten like a burger

put on a lined baking tray and bake in the oven for 45 minutes at 150C fan

cool

enjoy

This makes 16 gluten free peanut butter cookies

1. turn oven on to 200C, 180C fan, 400F or Gas no: 6

2. grease or line a couple of trays.

3. Put 75g of vegetable margarine in a bowl

4. add 50g of peanut butter

5. add 100g of soft brown sugar

6. add 80g of gluten free flour and 30g of ground almonds or 110g of gluten free flour

7. add a pinch of salt

8. Stir until you have a nice dough

9. break in half, half again, half again and half again, until you have 16 lumps

10. put each lump onto baking tray with wet fingers, 8 on each tray

11. flatten each lump with wet fingers

12. bake for about 15 minutes until they look cooked

13. transfer to cooling rack

14. enjoy

5 Easy Steps to Creating Delicious Vegan Energy Bars

First of all put on the ingredients in the food processor: 140g dates

150g cashews

50g of cacao or chocolate powder or less according to taste

30g of sultanas or raisins or any dried fruit

2 teaspoons of vanilla extract.

And blitz it altogether.

Add water if necessary.

Secondly: Line a 1lb loaf tin – I use a reusable liner, but you can use tin foil or cling film

Thirdly: Put the blitzed mixture into the loaf tin and smooth out with the back of a spoon or with your fingers.

Forthly: Put in freezer for half an hour

Fifthly: Slice up into 8 pieces Very yummy, can be stored in containers in the fridge for up to a week. Can be wrapped in tin foil or put in reusable containers to take to school or work.

Hi Folks,

I tried veganising this recipe:

Nanaimo Bars

and although you will see some mistakes, along with trial and error, the end result was very impressive and incredibly yummy.

I hope you enjoy them as much as I did

Jayne 😋

Cranberry and Maple Syrup Energy Balls: (no video)

Ingredients for 16 energy balls:

140g pitted soft dates

150g cashew nuts (soak in water overnight if you have a weak food processor, or boil in water for 15 minutes)

4 tablespoons of dried cranberries

1 teaspoon of cocoa powder

2 teaspoons of maple syrup

1 teaspoon of water

Method:

if you have a weak food processor soak the cashew nuts in water overnight or boil in water for 15 minutes to soften).
In a food processor add the dates, cashew nuts, cocoa powder, maple syrup and water.
blitz mixture until smooth.
stir in cranberries until well mixed.
divide into 16 lumps and roll into small balls.
they are quite sticky so you might want to take a cocktail stick, if you don’t like licking your fingers.
they will keep in the fridge for 5 days.