Fruit & Nut Bar Snacks

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We have had a busy couple of weeks at Nobó with lots of meetings, driving and a general lack of time. I often find it hard to find a healthy snack in petrol stations or ‘on the go’. In an ideal world I would make a batch of these every week and have them tucked in my bag to keep me going, in reality, it doesn’t happen often enough and I’m left wishing I had prepared ahead. They make a nice little afternoon treat too with a cup of tea and I imagine would make a good addition to a lunch box now that its back to school time! My nephew sweetly renamed granola bars ‘bar snacks’ a couple of years ago and so it has stuck.

I’ve left the recipe as I made it but these turned out a little sweeter than I personally would have liked so I would suggest if you like things less sweet you could reduce either the maple syrup or the quantity of dates. If you prefer to have them as a sweet treat then they are delicious as is. The combination of maple and peanut butter works nicely and the crunchy almonds are a real treat.

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Recipe adapted from Select Stores ‘Homemade Healthy Granola Bars’

Fruit & Nut Bar Snacks (gluten free and dairy free) 
Ingredients:

  • 2 cups jumbo oats (gluten free oats if you have a sensitivity)
  • 1 cup crisp rice cereal/puffed rice
  • 1/2 cup almonds
  • 1/4 cup chia, sunflower, pumpkin, flax seeds or a mix of these (I used the Suma Omega Seed Mix)
  • 1 cup chopped pitted dates (about 14 large Medjool dates)
  • 1 cup dried fruit (cranberries, cherries, raisins etc. whichever you fancy, or a mix)
  • 1/2 cup maple syrup**
  • 1 cup natural peanut butter (or nut or seed butter of choice)
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon (optional)
  • pinch of sea salt
  • 80-100g dark chocolate (melted)

**We’ve had a couple of people wondering what maple syrup we use. When it comes to maple syrup it can be really pricey and put a dent in the bank balance, so we tend to follow Susan Jane White’s lead, she recommends a very reasonable maple syrup from the local 4-letter german discounter that retails at 3.99. It has worked fine for us in baking and recipes but by all means if you can stretch to a Grade A, all the better!

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1. Preheat the oven to 200C/ 350F. Line a baking tray with parchment and spread the oats, almonds/nuts onto the sheet and bake for 10 minutes, shaking/stiring occasionally. Set aside to cool completely.

2. In a mixing bowl, combine the crisped rice, seeds, cooled oats and nuts.

3. Chop up the dates well to make a paste. You may need to add some hot water if they are a little dry so they start to become more sticky.

4. In a small pan over a low heat mix the maple syrup, peanut butter, cinnamon, vanilla and salt. When combined add in the date mix to form a lovely gooey peanut maple mix. Pour this mixture over the dry ingredients and combine. At this point you will probably need to use your hands to bring everything together. The dry ingredients should be well coated and sticky.

5. Line your baking dish with parchment paper and pour the mix in, pressing down firmly so that it is as tight as possible. Using the back of a spoon or measuring cup works well to press it down.

6. Set a glass or metal bowl over a pan of simmering water to melt your chocolate until smooth. Once melted, drizzed or spread on top of the bars.

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7. Refrigerate for at least an hour before cutting into pieces. Best kept in an airtight container in the fridge (they keep for about 5 days) or wrapped individually and kept in the freezer.

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Apple and Blueberry Crumble

Apple Blueberry Crumble

A rainy day calls for something warm and comforting. This apple and blueberry crumble ticks all the boxes. A healthier take on the traditional crumble, without the refined sugar and flour and also dairy & gluten free. Utilising lovely in-season blueberries and Irish Bramley apples it will fill your kitchen with the lovely smell of cinnamon. You can also use rhubarb and apple, which works nicely with some ginger and orange zest or any other berries/fruits you fancy. The crumble topping can easily be made beforehand and kept in the fridge until you’re ready to go.

I’ve always loved the combination of hot and cold so naturally we had it hot from the oven with a generous scoop of Frozen Goodness.

Apple & blueberry crumble (gluten free and dairy free) 
Ingredients:
Crumble Topping

  • 1 1/2 cups ground almonds
  • 1 1/2 cups rolled oats (gluten free if you have a sensitivity)
  • 1/3 cup flaked almonds
  • 1 heaped teaspoon cinnamon
  • 1 teaspoon nutmeg or ground ginger
  • 40g coconut sugar
  • 100g coconut oil
  • 1 pinch sea salt

Filling

  • 600g Bramley apples peeled & sliced (approx. 3 large/ 4 medium)
  • 300g blueberries
  • 5 tablespoons maple syrup

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Blueberries

Preheat oven to 180C

Mix all the dry crumble ingredients in a bowl, add the coconut oil and begin working it into the mix with your hands until it starts to come together and form large breadcrumbs. Place in the fridge while you prepare the apples.

Rinse, peel and chop the apples into small bite-sized slices.

Grease the bottom of an oven-proof dish using some coconut oil. Add chopped apples and top with washed blueberries. Coat the fruit with maple syrup and toss together.

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Distribute the topping mixture in an even layer over the fruit and bake until golden & crisp (approx 30 minutes).

We suggest serving warm from the oven with a scoop of Nobó Frozen Goodness, we used Vanilla & Coconut and it was delicious.

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Double Chocolate Brownies

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The final recipe instalment from our guest blogger Indy Power from the The Little Green Spoon, are these decadent, moist double chocolate brownies. They are so simple to make, taste divine and also happen to be gluten free, dairy free and paleo. What’s not to love! A huge thank-you to Indy for featuring on our blog, we are such fans of her work and have absolutely loved seeing the healthy tasty creations she has come up with. Give these a try and let us know what you think!

double chocolate brownies
makes 16
ingredients:

1 & 1/2 Cups of Almond Butter
3/4 Cup of Maple Syrup
2 Eggs
1 Teaspoon of Vanilla Extract
1/2 Cup of Cacao Powder
1 Teaspoon of Baking Powder
Big Pinch of Coarse Salt
1/2 Cup of Dark Chocolate Chips

Combine the almond butter and maple syrup in a large bowl (try not to eat it all, it’s incredible!)
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Add in the eggs and vanillla and mix until combined.
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Add in the cacao powder, baking powder and salt and mix thoroughly. Stir in the chocolate chips.

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Bake at 180’C for 25-30 minutes depending on how you like them. I like mine fudgey and sticky so I took mine out after about 27 minutes. Serve hot or cold with nobó!

This recipe is Gluten Free, Dairy Free & Paleo.

 

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Sticky Almond Cake

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This is the second instalment and guest post from blogger Indy Power from the The Little Green Spoon, a gorgeous sticky almond cake – another must try recipe that’s also dairy and gluten free. Yum!

sticky almond cake
ingredients:

2 Cups of Ground Almonds
1 Cup of Coconut Oil, Melted
1/2 Cup of Agave
3 Eggs
1 Teaspoon of Baking Powder
3/4 Cups of Polenta

For the topping:
1 Cup of Flaked Almonds
1/2 Cup of Agave
1/2 Cup of Water

Whisk the eggs, agave and melted coconut oil together.

In a separate bowl, combine the polenta, ground almonds and baking powder. Then pour into the egg mixture and mix until throughly combined.

Pour the mixture into a baking tin lined with parchment paper and bake at 180’C for 20-25 minutes, test it until a knife comes out clean.

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Take it out and let it cool on a wire rack.

Pop the almond flakes in a pan on medium heat and cook until lightly browned, then set aside. Then simply add the agave and water to a pan on medium heat and let it simmer for about 5 minutes until its thickened a little.

If you’re having it straight away then pour the syrup over the top of the cake while it’s still warm and sprinkle with the toasted almonds. Slice it and pop a scoop of nobó right on top! If you’re not having it right away then make the toppings just before serving so the syrup is nice and hot.

 

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This recipe is Gluten Free & Dairy Free

Double Chocolate Vanilla Nobó Cake

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One of our favourite healthy Irish food blogs is The Little Green Spoon. For those of you who aren’t familiar with the The Little Green Spoon, you are in for a real treat!

Created by the talented Indy Power it is a a gold mine of delicious healthy recipes. The majority are gluten and/or dairy free and also suitable for those following a paleo diet. We are big fans of her colorful healthy recipes and creative twists on classics, so much so that we asked Indy if she would create a couple of special recipes for us and feature as a guest blogger. 

We were delighted when she agreed! Below is her first guest post and wow it does not disappoint. We are so excited to share this Double Chocolate Vanilla Nobó cake – it would make a gorgeous Easter cake. Not only is it gorgeous it’s also easy to make, delicious and full of goodness – ticks all the boxes for us! A big thanks to Indy for creating this Nobó masterpiece! 

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double chocolate vanilla nobó cake
ingredients:

2 & ½ Cups of Ground Almonds
½ Cup and 1 Tablespoon of Coconut Oil, Melted
3 Tablespoons of Agave/Honey
1 Tub of Vanilla & Coconut Nobó
1 Tub of Chocolate & Toasted Almond Nobó

For the topping:
100g of Dark Chocolate
1 Tablespoon of Coconut Oil
½ Cup of Flaked Almonds

Start by getting your tubs out of the freezer and letting them sit out in the warmest spot in the kitchen, I put mine on top of the aga!

Line a spring form cake tin with parchment paper.

Combine the ground almonds, coconut oil and agave/honey in a large bowl. You should have a crumbly, wet-ish dough.

Press the mixture into the bottom of the cake tin and bake at 160’C for about 12 minutes.

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When it’s nice and golden brown take it out and let it cool.

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By the time it’s cool, your ice cream should be soft enough to pour/spread. If it’s not, microwave it on a low heat (you don’t want to burn it!) until it is. Eat all of the delicious almonds on top of the chocolate flavour just to make sure you have a smooth cake.

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Then spread the entire chocolate tub evenly out over the crust and pop it in the freezer for about 10 minutes to let it firm up a little.

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Then spread the vanilla tub out evenly on top of the chocolate layer. Pop it back in the freezer for about 3-4 hours. It’ll be very hard to resist, but leave it in there so it can set properly!

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When it’s almost time to take it out start making the toppings. Melt the chocolate and coconut oil together in a bain-marie. While it’s melting toast the almond flakes in a pan for 1-2 minutes until they’re golden brown.

At last! Take the cake out of the freezer, drizzle with the chocolate sauce and sprinkle with the toasted almond flakes!

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Slice and serve as it is or with a few fresh berries and some extra sauce poured over it.

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This recipe is Gluten Free, Dairy Free & Paleo.