Elizabeth Arnott

Breakfast Cookie Bars

You can make these delicious and nutritious oat and nut bars and store them to be ready for a quick breakfast, or a mid-morning snack 

Time: 30 minutes 
Makes 12 – 15 bars  
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5 oz (150g) oats 
2 oz (50g) quinoa 
2 oz (50g) walnuts (chopped) 
2 oz (50g) sunflower seeds 
2 oz (50g) cranberries 
2 oz (50g) chopped dried apricots 
1⁄2 tspn cinnamon 
3 ripe bananas 
4 tbspn melted coconut oil 
1 tspn vanilla extract 

Preheat the oven to 350°F, 180°C, Gas mark 4

1. Combine the first seven ingredients and mix well 
2. Mash the bananas in another bowl, and combine with coconut oil and vanilla extract 
3. Combine the two mixtures, and stir until well mixed 
4. Form cookie bars and lay them out on a lined baking tray 
5. Bake for about 20 minutes or until edges are golden brown 
6. Allow to cool before removing from baking tray 
7. Store in a screw-top container

Cook’s tip:  You could replace the cranberries, apricots and walnuts with other dried fruit and nuts 

Cleansing Fruit Breakfast

Oranges, lemons and grapefruit combine to make the most cleansing and refreshing breakfast ever. Where I live in tropical Mexico, I find that the local grapefruit is so sweet that it is not necessary to add honey

Time: 5 minutes
Serves 2
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1 grapefruit
juice of 1 lemon
2 tbspn honey (optional)
a little grated nutmeg
2 oranges


1. Peel and slice the oranges and grapefruit into a bowl
2. Pour over the lemon juice and honey if used, and mix well 
3. Divide between two breakfast bowls
4. Serve sprinkled with a little grated nutmeg 

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