I Love a BountyAlthough I call them bars of heaven. I also love matcha (and not just for its health-supporting benefits). Even though my partner doesn’t enjoy drinking matcha, when I mix it with the sweetness of the coconut filling, he’s also on board. Then, grab delicious, chewy granola and muffins that you can throw together in minutes for on-the-go snacks for the week.
Bonus bars with matcha (pictured above)
If I’m in a hurry and don’t want to individually dip 24 pieces of chocolate, I sometimes put the coconut matcha mixture in a big, wide tin to set, then simply drizzle the melted chocolate layer on top and let it cool. Once it’s set, cut it into squares. Well, it saves time!
Preparatory school 5 minutes
He cooks 30 minutes
cold 30 minutes+
makes 24 bar
200 grams bar Creamed coconut
6 tablespoons coconut oil
3 tablespoons maple syrupOr Ceylon honey
1 teaspoon vanilla extract
1Half a teaspoon of high-quality matcha powder
1 pinch sea salt
150 grams dried coconut
200 grams dark chocolate (more than 65% perfect cocoa), roughly broken
Flaky sea salta pinch (optional)
Line a 20cm square baking tray with baking paper. If it’s cold, place the unopened coconut in a bowl of warm water (massage the package to help it melt). Once it’s completely soft, pour it into a bowl and mix with the coconut oil, which, if hard, will melt once it comes into contact with the warm, creamy coconut. Add the maple syrup, vanilla, matcha, salt, and if you prefer a softer center, add two to four tablespoons of water.
Add the desiccated coconut until the mixture comes together and becomes a dough, then pour it into the lined pan, pressing it with the back of a spoon until it is even. Refrigerate for 15-30 minutes until set (alternatively, if you’re in a hurry, refrigerate for 10 minutes).
Melt the chocolate in a heatproof bowl, then place it over a pot of barely simmering water without touching it.
Place the coconut and matcha mixture on a board and cut it into 24 pieces. Using two forks, dip each piece in the melted chocolate, then transfer them to a large baking tray lined with baking paper. Place it in the refrigerator for 15-30 minutes, until the chocolate hardens. Sprinkle each piece with a little salt if you like, and enjoy. Once made, they will keep in an airtight container in the refrigerator for up to two weeks, or freeze (defrost before eating, so you don’t break your teeth!).
Delicious granola with soy sauce, rosemary, nuts and seeds
This is delicious in sandwiches or wraps, as hummus and roasted veggies, or on top of avocado toast. You can also sprinkle it on salads or store-bought soups for extra fiber and good fats.
Preparatory school 5 minutes
He cooks 25 minutes
makes About 450 grams
2 teaspoons Smoked paprikaOr a mixture of ground harissa spices
4 tablespoons olive oil
200 grams of rolled oat porridge
1 teaspoon dried rosemary– Or 2 teaspoons fresh rosemary leaves, chopped
100 grams of mixed nuts (I use cashews and almonds), coarsely chopped
100 grams of mixed seeds (I use pumpkin seeds and sunflower seeds)
1 good pinch of sea salt
1 A small pinch of hot pepper
1 tablespoon soy sauceor tamari
1 tablespoon maple syrup
To do this in the oven, preheat the oven to 190°C (170°C fan) / 375°F / Gas 5. Mix all ingredients in a bowl, then spread on a large baking tray, and bake for 15-20 minutes, stirring once halfway through. Remove and let cool completely – do not stir the granola yet.
Alternatively, cook it in a pan. Place a large, deep-sided frying pan over medium heat and fry the paprika in olive oil for a minute. Add all the remaining ingredients except the soy sauce and maple syrup, stir everything well and fry for an additional 10 minutes, stirring once halfway through. Watch the pan and, if necessary, stir or reduce the heat.
Pour in the soy sauce and maple syrup, which will bring the mixture to a boil, then stir and fry for a final few minutes. Turn off the heat and leave the granola to cool for 10 minutes. Taste and see if you want to add more sea salt. Once you’re happy, transfer them to a jar with a lid or to smaller snack-sized containers to put in your gym bag or take to work. Once prepared, store granola in a container with a tight-fitting lid for two weeks.
Five ingredient pancakes
It takes about eight minutes to put together and is very satisfying as an afternoon snack on the go. You can replace almond butter with cashew butter; Peanut butter is great too (and tends to be less expensive, if a little drier). You can also replace raisins with currants, dried cherries, dates, figs or apricots – just cut them into small pieces.
He cooks 25 minutes plus cooling
makes 8
100 grams of soft almond butter
120 ml maple syrupOr Ceylon honey
200 grams of oat porridge
2 teaspoons ground cinnamon
A large handful of raisins
Preheat the oven to 180°C (160°C fan)/350°F/Gas 4. In a medium saucepan over low heat, mix the almond butter and maple syrup, then remove from the heat and add the oats, cinnamon, and dried fruits.
Line a small baking tray measuring approximately 12cm x 12cm with baking paper, allowing some overhang. Use a flat spatula to transfer the flapjack mixture to the plate, then use the overhang to press it down to make sure it is smooth and even. Make sure no dried fruit is showing on top, as it may get crunchy or burn in the oven.
Bake for 15 minutes, until golden on top (remember they will continue to cook as they cool), then remove and let cool for 15 minutes. Cut into eight patties and enjoy, or store in a container with an airtight lid for up to a week.
Melissa Hemsley is the author of Really Healthy: Break Down Your Diet with Easy Everyday Recipes, published by Ebury Publishing, £26. To order a copy for £23.40, visit guardianbookshop.com
