Food

My Yummy Breakfast Bars

Yummy Breakfast Bars

(Sponsored post by Sanitarium)

The one thing that has really surprised me since I launched my new training and nutrition programs is the number of enquiries I receive every day as to whether my meal plans are gluten free.  I knew it was a growing issue but after doing some basic research I had no idea that today over 330,000 Australians are living with Coeliac disease and many more are choosing a gluten free lifestyle for health reasons.

I believe in embracing whole natural foods so there isn’t much gluten in my plans other than oats for breakfast, so I was super excited to learn that Sanitarium have just launched Gluten Free Weet-Bix in Australia, as this fits perfectly into my meal plans for those who grew up on Weet-Bix but now need to avoid gluten and wheat (Meal 1 for both #NOEXCUSES and #NOLIMITS, 2 X Weet-Bix with almond milk, chia seeds and berries).

Gluten Free Weet-Bix is made with Sorghum grains, an ancient grain that is naturally gluten free and has a 96% wholegrain content, but best of all it tastes just like the original. It also ticks my boxes when it comes to being low in sugar, high in iron and fibre and full of vitamins. It is also endorsed by Coeliac Australia.

GF Weetbix

 

As you know I love to create yummy healthy recipes to share so as well as trying Gluten Free Weet-Bix ‘the traditional way’ (here it is with almond milk, chia seeds and organic berries) over the weekend I created these amazing Breakfast Bars, which are perfect to keep in the fridge for when you are on the run.

Breakfast Bars

 

Ingredients:

8 Gluten Free Weet-Bix

1 cup pitted dates

½ cup diced almonds, sunflower seeds, linseeds, sesame seeds (any mixed seed combo is fine)

½ teaspoon Vanilla Paste

½ cup desiccated coconut

2 dessertspoons almond butter

1 dessertspoon Cacao

½ cup Coconut Oil melted

Instructions

Line a loaf tin with baking paper. Place dates in a bowl and cover with boiling water for 5 minutes. Place the Gluten Free Weet-Bix, dates, vanilla paste, coconut, almond butter, cacao in food processor and mix until combined. Melt coconut oil and add to food processor and process until mixed through. Pour into a large bowl and add in mixed seeds.  With a wooden spoon give the mixture a good mix then pour into the loaf tin. With the back of a teaspoon smooth out the top of the mixture and place in the freezer for an hour. Once set cut into bars and store in the fridge in an airtight container.

NB: You can download a PDF of the recipe by clicking here.

This week thanks to Sanitarium I have 5 fantastic hampers to giveaway as prizes. Each hamper includes two boxes of Gluten Free Weet-Bix, So Good Lite Soy Milk and a collation of recipes (valued at $40 each)!

To enter and win all you have to do is click here to return to my Facebook post, like AND share the post on Facebook and comment #gfweetbix or #weetbix in the comments section.

The 5 lucky winners will be announced this Thursday at 8PM AEST on my blog and Facebook page…..

Kim x