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Natural Born Feeder

Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.

Natural Born Feeder
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Savoury Granola Bars

Savoury Granola Bars
Savoury Granola Bars
Savoury Granola Bars
Savoury Granola Bars

With the huge amount of people making the savoury granola I had to make a bar version! This recipe was kind of a random experiment that has created the most unusual but absolutely delicious breakfast alternative. The ingredient combination will really excite those taste buds and satisfy those of you who can’t decide wether to go sweet or savoury for breakfast! You can replace some of the ingredients to suit your preference( although this combination is bloody awesome) e.g.. exchange seed butter for a nut butter, nori sheets for kale chips, sundried tomatoes for dried fruit and so on. So get creative and get instagramming your recreations!

Savoury Granola Bars

Ingredients
  • 250g gluten free jumbo oats
  • 100g mixed seeds
  • 50g cashews (broken up into chunks – leave out or replace with buckwheat groats for nut free recipe)
  • 1 level tbsp. turmeric
  • 1 tsp. herbamare (herb and salt seasoning)
  • 10g toasted nori sheets torn into pieces (you can pick up the seaweed snack packs in most health food stores/large supermarkets – I used 2 snack packs)
  • 20 sundried tomatoes diced up (dried out- not the ones that come in oil see image)
  • 1 tbsp. tamari
  • 6 tbsp. maple syrup (90ml)
  • 3 tbsp. pumpkin seeds butter or sunflower seed
  • pinch sea salt
Method
  1. Preheat oven 200 °C.
  2. In a large mixing bowl, combine the oats, seeds, cashews and stir the tamari sauce and turmeric. Combine well and spread the mix out evenly on a lined baking tray to toast for 12 minutes, tossing half way through until evenly golden.
  3. Once toasted pour back In to the mixing bowl and add in the nori, sundried tomatoes, seasoning and stir.
  4. In a small saucepan over medium heat add the maple and pumpkin seed butter, stirring until the seed butter has broken down and the mix is a smooth liquid.
  5. Keep stirring and let the mix come to a simmer (approx. 2.5 minutes). It will begin to thicken like a caramel and stick to the bottom a little.
  6. Quickly remove and pour into the dry ingredients and using a spoon work the mix thoroughly until every bit is covered in the maple and pumpkin syrup this will take a good minute or so get the biceps working (it will be a stick mix!).
  7. Spoon into a lined brownie tin and press firmly down using the back of a clean spatula, pack it as even and tight as you can before setting it off to the freezer for 30-40 minutes to set!
  8. Cut into squares and keep stored in the refrigerator.

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