Vibrant red and intensely flavoured, the tiny goji berry is rich in carotenoids and antioxidants that help to protect our eyes from damage. They are a little pricey, but they keep well and you only need to add a small amount to bars, porridge/oatmeal, granola or salads to reap their health benefits. Pistachio nuts also contain eye-friendly nutrients and help to maintain healthy cholesterol levels. Feel free to use your own choice of nuts; chopped walnuts, almonds or brazils would work well too.
Makes 8 generous bars
100g rolled oats*
50g rapeseed oil
2 tbsp honey
2 tbsp nut butter of choice
1 tsp vanilla extract
3 tbsp raw, shelled pistachio nuts, roughly chopped
50g desiccated coconut/dried shredded coconut
2 tbsp goji berries
*ingredients in bold available at Carpenters
- Preheat the oven to 180°C/350°F/Gas 4. Line a 23 ´ 15cm/9 ´ 6in shallow baking pan with baking parchment. Spread the oats thinly over the prepared baking pan and put in the oven for 15 minutes or until golden.
- Put the oil, honey, nut butter and vanilla extract in a saucepan, and gently heat until well combined and the oil is melted.
- Stir in the rolled oats until well coated. Add the remaining ingredients and mix well.
- Tip the mixture back into the baking pan and press down firmly using damp hands.
- Put in the refrigerator for 1 hour or until firm, and then cut into 8 bars. If you’re short of time, put the pan into the freezer for 10 minutes to firm up before cutting. Store in an airtight container for up to one week or freeze for upto 3 months.
Packed, by Becky Alexander & Michelle Lake (Dip ION mBANT) is published by Nourish, £12.99. Becky writes the food column for The Herts Advertiser and Michelle runs Mission Nutrition, a nutritional therapy consultancy based in St Albans.