Ingredients – 40g frozen raspberries, microwaved and mashed – 30g 5-Grain Goodness muesli – 10g toasted protein flakes – 5g chia seeds – 70g plain yogurt – 1/2 scoop vegan vanilla protein – Toppings: more Lupin flakes, raspberries, pepitas and runny peanut butter
1. Combine the mashed raspberries, oats, Lupin flakes, chia seeds, yogurt and 1 cup liquid (I used pistachio milk!). Pour into a container and store overnight 2. In the morning, transfer the overnight oats to a bowl and top with all your yummy toppings of choice!
Preheat oven to 160°C. Place the chia seeds and water in a large bowl and stir to combine. Set aside for 10 minutes.
Add the maple syrup, oats, flakes, hazelnut, flour, coconut, cacao nibs and date and stir well to combine. Press the mixture firmly into a lightly greased 20cm square tin lined with non-stick baking paper. Cook for 25–30 minutes or until golden. Set aside in the tin to cool completely.
Using a serrated knife, slice into 8 bars. Place on a tray lined with non-stick baking paper and drizzle with the chocolate. Place in the fridge for 10 minutes or until set. Serve.
Note: this recipe has been adapted from Donna Hay’s website.
100g high cocoa (at least 70% – I used 90%) dark choc
1/3 cup lupin flakes (40g)
4 dried figs (40g), chopped
1/4 cup (30g) pecans, chopped
Melt the chocolate in a glass bowl over a pan of boiling water. Alternatively, you can melt in the microwave. Add the other ingredients and mix to coat. Spread out on baking paper & pop into fridge to set. Break into chunks to serve.
Preheat the oven to moderate (180C/160C fan-forced). Lightly grease two 19cm x 29cm rectangular slice pans; line pans with baking paper to cover base and extend over two opposite sides.
Combine butter, sugar, eggs and essence in a large bowl. Add sifted flour and lupins; mix well. Divide mixture into three equal portions. Press one portion of mixture evenly over base of one prepared pan; repeat with another portion in the second pan. Refrigerate while preparing Filling.
FILLING: Combine chocolate, condensed milk and butter in a small pan; stir over low heat for about 2 minutes or until chocolate is melted. Add nuts and essence; mix well.
Spread Filling evenly over both bases. Crumble remaining mixture over Filling in both pans. Bake in a moderate oven for about 30 minutes or until browned. Cool in pans.
Remove from pans; cover and refrigerate for several hours before cutting into bars.
Thanks to our resident chef Heather for this easy one!
1 1/4 cups plain flour
3/4 cups rolled oats
3/4 cup lupin flakes
1 cup firmly packed brown sugar
1 cup shredded coconut
150g butter, chopped
2 tablespoons golden syrup
1/2 teaspoon bicarbonate of soda
2 tablespoons boiling water
Preheat oven to 180°C/160°C fan-forced. Grease and line a 3cm-deep, 19cm x 29cm (base) slice pan with baking paper, allowing a 2cm overhang at long ends.
Combine flour, lupin flakes, oats, sugar and coconut in a large bowl. Make a well in the centre.
Place butter and syrup in a saucepan over low heat. Cook, stirring occasionally, for 8 to 10 minutes or until smooth. Combine bicarbonate of soda and boiling water in a jug. Remove butter mixture from heat. Stir in bicarbonate of soda mixture. Add to flour mixture. Stir to combine.
Transfer to prepared pan. Using the back of a spoon, press mixture evenly into pan. Bake for 25 to 30 minutes or until golden. Cool in pan. Cut into squares. Serve.