Start the day raring to go with these tasty, energy-packed meals!
Fruit and nut granola
By Emma Leventer (@inspiredfoody) Serves 8 | Prep 5 mins | Cook 30 mins
300g (3 cups) old-fashioned oats 100g (1 cup) unsweetened coconut shreds 125g (1 cup) mixed nuts 30g (¼ cup) cashew pieces 30g (¼ cup) pecan pieces 30g (¼ cup) pistachio pieces 30g (¼ cup) pumpkin seeds 100g (½ cup) brown sugar or maple syrup (use 70g (⅓ cup) if you prefer it less sweet) 120ml (½ cup) water ½ tsp grated fresh ginger finely grated zest of 1 lemon 100g (⅔ cup) raisin medley 50g (⅓ cup) dried cranberries 50g (⅓ cup) dried wild blueberries 50g (⅓ cup) chopped dried apricots 50g (⅓ cup) chopped dates 30g (¼ cup) cacao nibs
1 Preheat the oven to 160°C/Gas Mark 3.
2 Mix the all ingredients except the dried fruit and cacao nibs in a large bowl.
3 Spread the granola evenly on a large sheet pan lined with parchment paper.
4 Bake for 30 minutes, checking regularly and giving it a quick stir for even baking.
5 Remove from the oven when golden and let cool for 10 minutes.
6 Toss in the dried fruit and cacao nibs and serve.
NUTRITIONAL INFO
Calories (per serving) 601 | Total fat 28.6g Saturates 10.9g | Salt 0.25g | Sugar 41.4g Carbohydrates 80.8g | Protein 12.3g
Cashew, orange and cocoa raw buster bars
By Jude’s (judes.com) Makes 14-16 bars | Prep 10 mins plus chilling Cook none
600g (4 cups) packed, soft pitted dates 100g (1 cup) rolled oats 35g (⅓ cup) cocoa powder 50g (⅓ cup) whole chia seeds 50g (½ cup) unsweetened shredded coconut 150g (scant 1¼ cups) cashew nuts, roughly chopped finely grated zest of 2 oranges, plus 1 tbsp fresh orange juice 200g (scant 1 cup) melted plant-based chocolate
1 Brush a 28x22cm (11x9in) shallow baking tray with some olive oil and line it with clingfilm.
2 Place the dates, oats, cocoa powder and chia seeds in the large bowl of the food processor and blitz until the mixture is thick.
3 Throw in the coconut, cashew nuts, orange zest and juice and continue to whizz until the mixture ‘comes together’. This might take 3-4 minutes, but rest assured, it will suddenly ‘clump’.
4 Spoon into the prepared tin, smoothing over and pressing firmly down with the back of an oiled spoon. Place in the fridge to chill and firm up for 3-4 hours.
5 Remove from the fridge and pour over the melted chocolate, smooth over with a palette knife. Return to the fridge to harden. Slice into chunky bars.
NUTRITIONAL INFO
Calories (per bar) 327 | Total fat 16g Saturates 7.7g | Salt 0.01g | Sugar 28.3g Carbohydrates 43.8g | Protein 5.9g
‘Egg’ mayo on toast
By Devorah Bowen @theyummyvegan
