The boat is currently moored in a nice secluded woody area, surrounded by humungous trees and fields of horses. It also appears to be a bit of a black hole, connection wise. No internet, no phone signal. Just me and my mind. It’s been both good and bad. I don’t like feeling disconnected. But I also know that this current world is full of too much information. My brain feels like a matrix of words and news sometimes, forever buzzing and processing all the information we have access to. Social media has made switching off and being present much harder. Anxiety levels are on the rise in everybody, because life has turned into one big popularity contest.
It scares me a lot, how much this world now relies on constant sources of information and technology. We’ve forgotten how to appreciate the simple things in life, like the birds singing their songs, fresh from their migration back to the UK, fields of yellow popping up as the warmer weather arrives, the crisp morning air. We need to revel in the marvel that is this beautiful planet. Put down that screen and look outside, and around you. Breathe life.
These bars are a great energy source, a vital addition to any lunchbox and a great snack for that afternoon stroll through the countryside. They’re also free of all the rubbish that you get in store bought bars.
Ever so slightly adapted from this fantastic one
Banana and Blueberry Granola Bars (v) (gf)
Makes 8-10 bars
2 very ripe bananas
3 tablespoons almond butter (homemade or you can use pre-bought, I love this one)
80ml date syrup
Large handful blueberries
2 tablespoons coconut oil
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 teaspoon hemp protein powder (I used this one)
200g gluten free rolled oats
1 tablespoon chia seeds
2 tablespoons desiccated coconut
Handful cacao nibs
Handful pumpkin seeds
Preheat oven to Gas Mark 4 / 180 C
Line a baking tray with baking paper, and then grease it with coconut oil / EVOO
In a food processor, combine bananas, almond butter, coconut oil, date syrup, half of the blueberries, cinnamon and nutmeg. Mix until completely combined and you have a thick paste mixture.
In a frying pan, gently toast the nuts and seeds for 3-5 minutes, until slightly brown. Leave to cool. Once cooled, roughly chop the nuts.
In a large bowl, mix the oats, hemp powder, chia seeds, coconut, cacao nibs, the rest of the blueberries and toasted nut/seeds.
Stir the banana paste mix into the oat mix and combine.
Pour mix into your lined tray. Push down with a spatula to ensure mixture is evenly packed.
Bake for 30-40 mins, until lightly golden. These bars are quite soft, if you wish for them to be slightly crunchier, then bake for 10-15 more mins, but keep an eye on them so they don’t burn!
Leave to cool for 10 mins, then tip onto wire rack and let cool completely.
These will keep (in a sealed tub) for around a week.
Like these granola bars? Try these ones too: