To mark International Day of Friendship (30 July), why not get together with your nearest and dearest – sticking to social distancing rules, of course – to create these tasty treats courtesy of Lizi’s and Miranda Gore Browne.
Milk Chocolate, Honey & Apricot Flapjacks
There is something so comforting about a flapjack. This version, packed with seedy, nutty granola, speckled with apricots and topped with a scrumptious layer of milk chocolate, will get everyone chomping and chatting!
INGREDIENTS
- 100g butter (or margarine)
- 50g sugar (use brown or demerara if you have it)
- 2 tbsp of honey (or golden/maple syrup)
- 300g of Lizi’s Original Granola
- Pinch of salt
- 75g chopped apricots and 50g sultanas (optional), or add a grated apple
- 150g milk chocolate chips or a roughly chopped chocolate bar
METHOD
- Preheat the oven to 180°C.
- Put the butter, sugar and honey into a saucepan and melt.
- Put the granola, apricots and sultanas into a large bowl.
- Pour the melted butter and sugar mixture onto 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.
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High Protein Chocolate Power Bars (vegan)
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 your outdoor exercise.
INGREDIENTS
- 200g mixture of sultanas, prunes or dried fruit
- 180g Lizi’s High Protein Granola
- 3 tbsp of cocoa powder mixed with 3 tbsp of boiling water
- 4 tbsp of almond butter or peanut butter
- 3 tbsp of desiccated coconut
- 1 tbsp of oil – coconut, rapeseed, sunflower or olive
- 1 tbsp of agave nectar
- Pinch of salt
METHOD
- Blitz the dried fruit mixture in a food processor or blender. If they are very dry, add 1 tbsp of water (and only add two tbsp to the cocoa).
- Mix the cocoa powder with the boiling water in a mug.
- Once the dried fruit mixture is sticky and smooth, add all of the other ingredients 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 about 20g of Lizi’s High Protein Granola on top.
- Chill for 2-3 hours, or ideally overnight.
- Use a large, sharp knife and slice into pieces. Wrap a few individual bars in non-stick baking paper so you can take them with you on a run!
Store in the fridge.
Lizi’s Breakfast Range is available from Waitrose, Sainsbury’s, Tesco, Ocado, Asda, Morrisons, Whole Foods, Co-op, Booths and all good health stores.
