Ek hou daarvan om neute en sade in te werk by my kos en sprinkel dit graag oor van slaaie tot groente; in granola of selfs oor ‘n smoothie. Na ‘n goeie oefensessie kom ‘n energiestafie waaraan jy vinnig kan peusel, baie handig te pas. Hierdie energiestafies is doodmaklik om te maak – dit kry slegs ‘n klein bietjie heuning en klapperolie in wat ook die hele lotjie bymekaarhou. Ek roer ook graag ‘n lepel of twee rooibospoeier, wat ook kollageen in het, hierby in (sien Carmién se rooibos powders). Sodoende kan jy help om te sorg dat jou gebeente en gewrigte asook jou vel gesond en in goeie kondisie bly. Hierdie stafies is ook ideale inpakkos vir die kinders saam skool toe, veral as hulle na skool aan buitemuurse aktiwiteite deelneem.
Energy bars
These bars, which are packed with almonds and a variety of seeds are ideal for a quick on the go energy booster, making them the perfect lunch box or workout treat. A big bonus is the rooibos powder with its anti-inflammatory and antioxidant properties which adds extra goodness to the bars by helping to boost the immune system. The added flaxseed is a good source of omega-3 fatty acids while the hydrolysed collagen from grass-fed beef aids in better joint and bone health.
Makes 8-10 bars
Preparation time
Baking time: 40 min
50 g whole almonds
125 ml (½ c) oats or coconut
125 ml (1/2 c) pumpkin seeds
45 ml (3T) chia seeds
Pinch of salt
10 ml (2 t) Carmién green rooibos powder with Echinacea & Baobab
45 ml (3 T) honey
30 ml (2 T) coconut oil, melted
1 slab (80 g) dark chocolate, sugar-free if preferred, melted (optional)
Preheat the oven to 170°C. Line a small baking tin with baking paper and spray well with cooking spray.
1 Mix together the almonds, oats or coconut, seeds, salt, and rooibos powder.
2 Mix together the honey and coconut oil, add to the nut mixture and mix well.
3 Spoon into the prepared baking tin and press down firmly with a spatula.
4 Bake for 40 minutes.
5 Remove from the oven and cool in the baking tin. Then gently lift from the baking tin and transfer to a cutting board. Use a large, serrated knife and cut it into 8 bars.
6 Spread or drizzle melted chocolate over each bar.
7 Store in an airtight container with baking paper in between to prevent them from sticking together.
Carmen Niehaus 