This is a one of my favourite recipes from Liz Earle’s Skin Secrets book and is extracted from the “Skin Snacks” section, which is full of gorgeous recipes and ideas to boost your health and skin!
Beauty-Boost Bars
These terrific omega-rich energy bars are a firm favourite. I make a batch at the weekend and keep them in a sealed box in the fridge for the week ahead – perfect for a post supper sweet snack, a fast school-run breakfast in the car or for a quick energy boost when blood sugar levels dip, mid afternoon. I try to keep all these healthy staples in my cupboards, as they are useful for other recipes, too, such as home-made mueslis, biscuits and yoghurt toppings.
Here’s what you need:
- 50g each of dates, dried apricots, sunflowers seeds
- 100g raisins
- 100g porridge oats
- 30g wheatgerm
- 25g medium oatmeal
- 20g linseeds
- Juice and grated zest of 1 unwaxed lemon
- 1 tablespoon honey, preferably local
- 2 tablespoons cold-pressed flax or rapeseed oil, plus a drizzle to grease the tin
Whizz all the ingredients in a food processor until it forms a firm dough ball. Lightly oil a 20cm loaf tin or one end of a rectangular baking dish. Press the dough into the pan to a thickness of about 2cm. Chill in the fridge for about an hour. Cut into cubes or sticks and enjoy! For a variation, try the juice and zest of an orange instead of lemon.
This is an extract from Liz Earle’s Skin Secrets book, published by Kyle Cathie, Liz has also written “Eat Yourself Beautiful” which has more skin boosting recipes for lovely skin!
Note – if you don’t like Dates or Raisins, like me, then do what I do and add extra Apricots and dried Cranberries instead of Raisins.
Hi there
how on earth do you get this recipe to work. I can never get the recipe to stick together is there an instuction missing. All the happens everytime is that the bars fall apart.
The 20cm loaf tin also only produces a few bars do you mean a 20cm square loaf tin.
If the mixture is too dry and falls apart easily, then add a little more lemon juice (but not enough to make it too squidgy!
I use a shallow brownie pan for spreading the mixture into as I find this is just the right level.
Hope this helps!