Chewy, cinnamon-scented bites that tick both the delicious and nutritious boxes.
Made with oats, psyllium and seeds to boost fibre intake, these little bites help nourish beneficial gut bacteria and support steady blood sugar, mood and brain health.
With minerals and naturally anti-inflammatory fats, they’re also wonderfully satisfying . . . the kind of sweet food that actually helps you feel nourished
Here’s why:
Oats contain insoluble and soluble fibre, which means you get fewer sugar spikes, a happier gut and gut microbes.
Seeds contain fibre, protein, minerals, fat soluble vitamins and great skin-healthy oils.
And then there’s extra virgin olive oil, a standout in the good fat category. It contains phytosterols, which help to naturally lower ‘bad’ (LDL) cholesterol and has anti-inflammatory actions throughout the body, including supporting all types of hormones.
Don’t be afraid to use it in cooking. The International Olive Oil Council says, “When heated, extra virgin olive oil is the most stable fat, which means it stands up well to high temperatures. Its high smoke point 210ºC (410ºF) is well above the ideal temperature for frying food. The digestibility of olive oil is not affected when it is heated.”
And the best bit? They’re a total doddle to make.
Made with oats, psyllium and seeds to boost fibre intake, these little bites help nourish beneficial gut bacteria and support steady blood sugar, mood and brain health.
With minerals and naturally anti-inflammatory fats, they’re also wonderfully satisfying . . . the kind of sweet food that actually helps you feel nourished
Here’s why:
Oats contain insoluble and soluble fibre, which means you get fewer sugar spikes, a happier gut and gut microbes.
Seeds contain fibre, protein, minerals, fat soluble vitamins and great skin-healthy oils.
And then there’s extra virgin olive oil, a standout in the good fat category. It contains phytosterols, which help to naturally lower ‘bad’ (LDL) cholesterol and has anti-inflammatory actions throughout the body, including supporting all types of hormones.
Don’t be afraid to use it in cooking. The International Olive Oil Council says, “When heated, extra virgin olive oil is the most stable fat, which means it stands up well to high temperatures. Its high smoke point 210ºC (410ºF) is well above the ideal temperature for frying food. The digestibility of olive oil is not affected when it is heated.”
And the best bit? They’re a total doddle to make.
