an energy boost: granola bars

I have all the tell-tale symptoms of a sleep-deprived, work afflicted A Level student. A litigious temperament. Dull, zombie-like eyes. Exorbitant fingernail biting. Gorging on almond butter straight from the jar with a teaspoon at 6.30am. Unpredicted bouts of sobbing, shouting and uncontrollable laughter. Think Dr Evil style.

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I cede to the pressures of Sixth Form. Please, don’t even get me started on thinking about university. I have been sessile to my laptop, plonking on the keys with heavy hands, squinting at jumbled coursework words that probably make no sense. My raccoon-eyed sixteen year-old self was begging for a break. So naturally I dragged my decrepit body out from underneath the messy mound of blankets and essays to make granola bars. Granola bars make the world a better place.

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ALMOND BUTTER GRANOLA BARS

  • 1 very ripe banana
  • 2 tbsp almond butter
  • 3 tbsp agave nectar
  • 100g rolled oats
  • 30g crushed pistachios
  • 2 tbsp bee pollen
  • 50g fresh pomegranate seeds
  1. Blend banana, almond butter and agave in a food processor until smooth.
  2. Fold almond butter mixture into the oats, then add pistachios, bee pollen and pomegranate seeds.
  3. Spread mixture into a lined loaf tin and bake for 30 mins at 180C.
  4. Leave to cool completely in the tin before slicing into individual bars.
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