With festival season upon us, Food Network has devised a series of Super Power recipes and snack ideas that will power you through the festival season!
Made with widely available, simple, yet replenishing ingredients, the Savoury Super Power muffins and Cherry, Chocolate and Almond Super Power Bars will be sure to keep you replenished as you party your way through the weekend.
Savoury Super Power muffins
Makes 6 large muffins
- 185g all purpose flour
- 60g wholemeal flour
- 2 1/2 tsp baking powder
- 1 tsp salt
- 1 tsp Pepper
- 275ml milk
- 70g yogurt
- 75g melted butter
- 50g mature cheddar, plus extra for topping, grated
- 3 tbsp fresh chopped basil
- 8 sun-dried tomatoes, halved and patted dry
- 25g pumpkin seeds
- Preheat oven to 200C. Line a muffin tin with muffin cases.
- In a bowl, combine the dry ingredients.
- Add the remainder of the ingredients except for the sun-dried tomatoes and pumpkin seeds and mix until all the ingredients are incorporated.
- Spoon mixture into muffin cases. Press in two sun-dried tomato halves in to the top of each muffin allowing them to get mostly covered by the batter, sprinkle some cheese and pumpkin seeds on top of each muffin.
- Bake for 25-30 minutes or until fully baked (you can check the muffins with a skewer, when it comes out clean they are done).
Cherry, Chocolate and Almond Super Power Bars
Makes 8 bars
- 115g old fashioned rolled oats
- 40g flaked almonds
- 1 tbsp golden linseeds
- 1 tbsp sesame seeds
- 35g unsweetened whole grain-puffed cereal
- 160g dried cherries
- 80g chopped dried apricots
- 50g good quality dark chocolate, roughly chopped
- 100g crunchy almond butter
- 80g coconut sugar
- 125g agave syrup
- 1/2 tsp vanilla extract
- Generous pinch of sea salt flakes
- Preheat oven to 180C and grease an 8 inch square baking pan with oil.
- Mix together rolled oats, flaked almonds, linseeds and sesame seeds. Place on a baking tray and bake for 5-8 minutes until lightly toasted. Shake the pan halfway through to ensure even browning.
- Allow oat mixture to cool slightly. In the meantime, in large bowl, combine cereal, dried cherries, dried apricots, dark chocolate. Now add the oat mixture and combine together.
- In a small saucepan combine almond butter, sugar, agave, vanilla extract and salt. Cook over medium heat until the mixture begins to bubble and the coconut sugar has dissolved. This should take 3-4 minutes.
- Allow liquid to cool for 5 minutes and then pour mixture over the dry ingredients and mix with a spatula. Transfer the mixture to your baking tray. Put some oil on your hands and press the mixture down firmly to create an even layer.
- Refrigerate until firm, this should take about 30 minutes. Once firm, cut into 8 bars.
Disclosure – this is a collaborative post