Snacks can be one of the hardest components, when you are getting used to a new way of eating, especially if there are quite a few foods restricted for a while.
This recipe is very popular with my patients for a few reasons. First, they are really yummy, and tend to also be very popular with the friends and family of whoever is making them for health reasons. Second, they are really really easy to make with just a few ingredients.
Lastly, they are easy to pop in a lunch box, tupperware or a ziploc bag and throw in a purse or school bag, making them great for anyone on the go.
Enjoy!
Makes 12 squares
Ingredients:
- 4 Cups Gluten Free Oats
- 1/2 Cup Maple Syrup
- 2 Tablespoons of Chia Seeds
- 1/2 Cup Unsalted, Well Chopped Raw Almonds
- 3/4 – 1 Cup Natural Creamy Nut Butter – Not Cashew for Low FODMAP
Directions:
- Line a 9×13 inch baking pan with parchment paper
- Combine all ingredients in a large bowl and mix until well combined
- Press combined ingredients into
the lined pan and put in the the
refrigerator for at least 60 minutes, better if overnight.
For the optional chocolate topping.
- Take 200g of organic, gluten free / dairy free dark chocolate chips. Use a metal bowl over a saucepan of water on the stovetop to melt the chocolate, stirring the whole time.
- Immediately pour chocolate over cooled, set bar base then place back into the fridge to allow the chocolate to set.
- Once cooled, slice into 12 squares and store in an airtight container.
For some variety, you could experiment with quinoa flakes or cooked and cooled quinoa, different nuts, flax seeds or pumpkin seeds, vanilla bean paste, orange zest.
Robyn Puglia
Robyn is a Clinical Nutritionist with a specialised interest in the Functional Medicine approach to health. Robyn is very involved with the field of Coeliac Disease, Gluten-Reactive Disorders and Autoimmune Disease. Her passion for the healing power of food, has led her to work with complex cases, involving multiple diagnoses, and chronic health issues such as ME, auto-immune diseases and fibromyalgia. She also has a passion for working with the growing tide of chronic, lifestyle mediated illness; diabetes, cardiovascular disease and obesity, and runs a lifestyle intervention clinic for these issues. Robyn works with patients to nutritionally support their bodies, so that they can heal. She has successfully helped many people around the world improve their health and increase their quality of life. Robyn sees clients in London, Tokyo and New York, and has a virtual practice that allows her to work with people all over the world.
