January is never going to be the best month of the year. We all feel that bit heavier and are all in a desperate bid to shift those festive pounds. Mornings are dark and the weather doesn't seem to be cheering up any time soon. Before you get the January blues- take a look at a couple of gluten free healthy treats that taste so good they might just put a smile on your face. Take a batch of the breakfast bars in to work or school and cheer your colleagues up. With delicious food- January doesn't have to seem so bad!
We love these breakfast bars made with Barkat porridge flakes. They are easy to make and taste seriously yummy! The kids will love them too!
1 cup Barkat porridge flakes
1/4 cup flaked almonds
1/4 cup pumpkin seeds
1 tablespoon flaxseeds (optional- flaxseed is brilliant for aiding digestion)
1 tablespoon sesame seeds
1/3 cup currants/sultanas
1/3 cup chopped dried apricots
1/4 cup creamy almond butter (healthier option to peanut butter)
1/2 cup honey
1/2 teaspoon vanilla extract
A pinch of salt
* Preheat oven to 180c. Coat an 8-inch-square pan with cooking spray.
* Spread oats, almonds, sunflower seeds, flaxseeds and sesame seeds on a large, rimmed baking sheet. Bake until the oats are lightly toasted and the nuts are golden (be careful as they burn quickly), shaking the pan halfway through, about 10 minutes.
* Transfer to a large bowl. Add currants, apricots and raisins; toss to combine.
* Combine almond butter, honey, vanilla and salt in a small saucepan. Heat over medium-low, stirring frequently, until the mixture bubbles lightly, 2 to 5 minutes.
* Immediately pour the almond butter mixture over the dry ingredients and mix thoroughly. Transfer to the prepared pan. Press the mixture down firmly to make an even layer (wait until the mixture cools slightly if necessary). Refrigerate until firm, about 30 minutes; cut into 8 bars.
These last for about 1 week at room temperature but you can also freeze them for up to one month.
This Orange & Almond Cake is seriously delicious- it's dairy free and gluten free and will dose you up with Vitamin C. We can't claim it is equivalent to the health benefits of a bowl of salad but it is so tasty that we think you might as well treat yourself.
3 small or 2 large oranges
4 eggs, separated
3/4 cup sugar
70g ground almonds
1 teaspoon vanilla extract
1 cup Barkat gluten free flour
1 1/2 teaspoons Barkat gluten free baking powder
* Preheat oven to 170°C. Line a 20cm tin with baking paper.
* In a medium saucepan cover unpeeled oranges with water and boil for 1 hour. Drain, cool, then use a blender or food processor to purée unpeeled oranges. Pour into a large bowl and set aside.
* In a separate bowl beat egg whites until fluffy.
* Add the egg yolks, sugar, almonds and vanilla to the orange puree. Sift in flour and baking powder. Stir to combine. Gently fold in egg whites until just combined.
* Pour into prepared tin. Bake for 35-45 minutes then cool for 10 minutes before turning out.
This cake is seriously moist and is a perfect addition to that afternoon cup of tea!