SUNSHINE OATY BARS
Ingredients
Method
• 200g rolled oats
1. Preheat the oven to 170C and line a baking tray. Add all the dry ingredients (minus 20g of apricots) to a large bowl and mix together well.
• 50g crisp rice • 50g plain flour • 300g runny honey • 100g coconut oil • Pinch of salt • 100g dried apricots, chopped • 1 tsp bicarbonate of soda • 2 tsp vanilla extract
2. In a separate microwaveable bowl add the honey, coconut oil and vanilla extract then microwave for 30 seconds or until the coconut oil has melted. Stir the ingredients together and pour over the dry ingredients.
3. Mix together so all the dry ingredients are well coated with the honey mix then tip into the prepared tin and press the mix down firmly so it’s even. 4. Bake for 20 to 25 minutes or until just golden brown on top then remove from oven and using another tin, press down again to flatten the mix. 5. Leave to cool in the tin then cut into bars. Serve and enjoy.
SUMMER SQUASH SOUP WITH PASTA Ingredients - serves 4
• 1 tablespoon fresh lemon juice
between 8-10 minutes until it is tender
• 600ml chicken broth
• 1/2 teaspoon chopped oregano
3. Add yellow squash and everything
• 200ml water
• 1/2 teaspoon ground black pepper
else except cheese and basil to bring the
• 500g uncooked farfalle
• 100g grated cheese
• 250g chopped courgette
• ¼ teaspoon sliced basil
• 1/2 teaspoon chopped thyme
Method
• 200g chopped yellow squash • 1 tablespoon chopped fresh basil
1. Heat oven, bringing broth and water to a boil.
5. Sprinkle with cheese, basil and once
• 1 tablespoon chopped fresh parsley
2. Add farfalle and cook for anywhere
personal favourite.
June/July 2019
dish to life! 4. Reduce heat, and simmer for four minutes or until pasta is done and squash is tender. again any other herbs which are your
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