These strawberry citrus bars will sweeten your week
Jacqueline Alwill shares her recipe for her go-to car snack - which just happens to be gluten-free, dairy-free and vegan.
Kass
Jacqueline Alwill shares her recipe for her go-to car snack - which just happens to be gluten-free, dairy-free and vegan.
A fun, nutritious, immune boosting but most importantly delicious snack for the road incorporating a variety of plant-based ingredients and real kick of flavour for your snacks.
This slice is a great alternative or addition to a muesli bar snack and can be made well in advance, sliced and frozen ready to pop in the car. The combo of almond meal and macadamias in this slice ensure you’re including a serve of healthy monounsaturated fats.
Makes 12-16 pieces
Gluten free : Dairy free : Vegan
Ingredients:
1 cup (180g) sliced fresh strawberries
2 tablespoons maple syrup for vegan option
2 tablespoons coconut oil, melted
2/3 cup (75g) rolled oats or quinoa flakes for GF option
1 cup (95g) shredded coconut
1/2 cup (72g) chopped macadamias
1 cup (88g) almond meal
2 teaspoons vanilla extract
2 tablespoons (40ml) grapefruit juice*
2 tablespoons (40ml) mandarin juice*
Optional: sesame seeds for top
Method
Place all ingredients in a food processor or high-speed blender and blitz for 2-3 minutes or until combined but still textured in consistency. Pour into a lined loaf tin and spread evenly. Sprinkle sesame seeds over the top if desired and then place in freezer to set for 2-3 hours. Slice into 18-20 pieces and enjoy straight from the freezer.*If grapefruit and mandarin aren’t in season use 4 tablespoons (total) fresh orange juice.
Jacqueline Alwill is an accredited nutritionist, author, founder of The Brown Paper Bag and has worked with Toyota to create this on -the-road snack recipe.
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