These no-bake almond cherry bars are a super easy, delicious treat that all the family will love! Perfect in lunchboxes for the kids or as a grab-and-go snack, they're full of natural ingredients and taste divine. Enjoy!
Recipe by Amie Forster.
Makes 12 | Prep time: 10 minutes | Chill time: 1 hour
- 2 Cups Oats
- ½ Cup Almond Butter
- ½ Cup Fresh Cherries (de-stoned)
- ¼ Cup Maple Syrup
- ½ Cup Almonds
- ½ Cup Desiccated Coconut
- Mix oats, almonds and coconut in a bowl; add maple and peanut butter and mix well.
- Add cherries and mix again until all oats and coconut have stuck with the wet ingredients.
- Place in a medium baking tray and freeze for a minimum of one hour.
- Remove from freezer and cut into bars.
- Store individually in the freezer for up to one month.
- 80g whole chia seeds
- 20g cocoa powder
- 125ml oat milk
- 20ml maple syrup
- 30g Pulsin Cacao Maca Supershake Energy Blend
- 30g Peanut Butter of choice
- 375ml water
- To serve...peanut butter, dark chocolate shavings, yogurt or non dairy alternative of choice!
- Place all ingredients into a large jug. Give everything a good stir, place into the fridge and leave to sit for one hour. Stir up to ensure the chia seeds aren’t clumping up and then return to the fridge for 3 hours or overnight.
- Place the mixture into a high speed blender; you will not be able to create a smooth pudding in a food processor.
- Blend for 5 minutes until the pudding is thick and smooth.
- Divide between serving glasses or bowls and top with desired toppings. Can be kept in the fridge for up to three days.
Sundried ambassador Anne Iarchy is a personal trainer and nutritionist. She shares with us her deliciously healthy sugar-free banana loaf recipe.
Truly sugar-free banana cake
A few weeks ago, I was working at the Woburn Tri for Life, and at the end of a very successful day, we had masses of bananas left. After eating a banana a day for a few days, the rest of the bananas I took home were a little too ripe to my taste (I do like them just yellow from green), so I decided to bake a banana loaf.
I have two recipes, one with sugar and butter, one with coconut oil and dates, but I really wanted one with no sugar at all. After all, ripe bananas are very sweet. I did some research on the internet, and I was really surprised to see how many recipes came up “pretending” they were sugar-free, but just swapping the sugar to honey, maple syrup, or agave syrup and other sweeteners.
Although honey is healthier than sugar (and that depends on the amount of processing of the honey), it has the same effect on blood sugar levels and insulin release than sugar.
Here is my truly sugar-free banana loaf recipe which still tastes amazing and is much healthier than any other you will find.
6-7 overripe bananas, previously frozen and defrosted
1/4 cup melted coconut oil
2 teaspoons pure vanilla extract
2 cups of gluten-free self raising flour (this is what I used but self-raising flour will work fine too)
2/3 cup of walnut pieces
Preheat oven at 190C (Gas Mark 5)
Lightly grease an 8x4" cake tin
In a bowl, mush the bananas, mix the eggs, vanilla and coconut oil, till properly mixed.
Slowly add the flour bit by bit and stir well.
Stir in the walnuts
Pour into the tin, decorate with some walnuts if you want to.
Put in the oven to bake for approx 1 hour, until a toothpick inserted comes out dry.
Cool before slicing.
The cake came out moist and it was definitely sweet enough.
A slice of the cake makes a lovely healthy snack.
It keeps well for 4-5 days covered in foil.
Do you struggle to get enough protein into your diet? Did you buy an expensive protein powder and have no idea how to introduce it into your diet? Or just looking for a new and healthy breakfast to replace that boring cereal? Protein pancakes are a quick and easy way to have a highly nutritious and tasty breakfast! Here is one of our favourite recipes!
- 1 sachet of Wheybox chocolate orange whey protein
- 50g egg whites
- 1 medium-sized overripe banana
- 1 teaspoon baking powder
- Use a hand mixer to blend up all the ingredients until well mixed.
- Heat some coconut oil in a pan and tip in your pancake mix, 1 heaped tbsp at a time.
- Leave to cook for a couple of minutes. These pancakes don't use flour so they are slightly more fragile than usual, therefore you should cook the other side by folding them in half into a half moon shape!
- Leave for another couple of minutes then pile on your plate and top with yogurt, nut butter and popcorn!
Thanks to the banana, these pancakes have a soft texture and are naturally quite sweet.
Claire Steels is a world champion duathlete and works hard for her fantastic racing results. We take a look at what this elite athlete eats in a day to fuel her for her big events.
Banacakes (pancakes with banana)
I have been playing around with how to make this breakfast for a while and I think I have cracked it! The mix is made up of 1 banana mashed up with 2 eggs. Beat it all together and cook in a small frying pan. You can split the mixture to have lots of smaller pancakes and it is a little easier to cook too! I top with peanut butter as I'm a bit of an addict!
Pesto chicken wraps
I make these filling wraps with spinach, rocket, avocado and a bit mayonnaise. Lots of protein to keep me fuelled and vegetables for their health benefits.
Banana topped with sunflower seeds and honey
I have this almost daily! Sometimes as part of breakfast, sometimes as pudding, or sometimes just as a snack!
Racing in the morning! Pizza is my favourite pre-race meal! I love all of the training and racing that comes with being an elite athlete and a big part of that is because of all of the food I get to eat, and I have always been a huge pizza fan! For this meal, I opted for a pre-made pizza base and then added my own topping because I was feeling creative! I went for my own version of a Quattro: tomato puree base, pesto chicken (leftover from lunch), caramelised red onion, mushrooms, spinach, rocket, and parmesan cheese. It was amazing and the race went pretty well too!