No-Bake Dark Chocolate Oat + Nut Snack Bars

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There is something comforting about having cake in the house. A peckish craving springs in the mid-afternoon and a slice of cake with coffee is calling your name. Although, sometimes I want something slightly more nutritious waiting for me.

Whenever I’m working I don’t really have time for a proper sit down breakfast. It’s up and out the door in half an hour and having something I can grab on the way out is really useful.

I’ve been trying to make healthy breakfast-type bars for months now. All of my attempts  were either way too sweet or tasted great but didn’t have the soft chewy texture I was after. I’m kind of put off by shop bought oat bars since they’re usually packed full of sugar and expensive.

These are easy, delicious and quick to make. No oven required, so great to make on a hot summers day when the thought of turning on your oven sends visions of burning hell. Peanut butter, oats, dark chocolate and nuts make these a wonderful filling snack.

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Rugbrød (Danish Rye Bread)

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Those of you that know me, know that I have a real love affair with the Scandinavian way of life. I love the food, the cooler weather, the idea of long summer days, the Fika culture of coffee and cake with friends and the lovely hues of the painted buildings. If I were to choose somewhere to live other than the UK, it would undoubtedly be in one of those countries.

I gifted my mum the cookbook ‘The New Nordic’ by Simon Bajada after our trip to Iceland a few years ago. On my last visit home I found myself flitting through the pages, noting recipes I couldn’t wait to try, when I came across this Rye bread. I love Smørrebrød (a traditional Scandinavian open sandwich), of which Rye bread is an essential part.

Traditional Rugbrød is made with a sourdough starter however, Simon Bajada’s version uses a pre-soak made 18-24 hours before the dough is made to give it that sour taste without the hassle of tending to a sourdough starter.

My first attempt was sunken in the middle and raw. I knew when I had made the dough that it seemed too wet so, for my second I decided to add a little more flour and it turned out perfectly.

Rye bread stays fresher for much longer than white bread and is packed full of goodness. Cracked rye grains, sunflower seeds and linseeds means this bread is really filling without being too heavy.

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