Sunshine Seed Bars 

These joyful sunshine bars contain many of my favourite anti inflammatory ingredients - turmeric, seeds inc flax, oats, extra virgin olive oil, figs & ginger!

That’s because they are full of beneficial prebiotic fibre, polyphenols (plant compounds which have anti-inflammatory effects), phytoestrogens, vitamin A & E, Omega 3 oils, calcium & magnesium - all so important during the perimenopause & menopause at helping reduce symptoms.  

They are only faintly sweet in taste because I developed this recipe so I could have a portable breakfast meal. Check the flavour of the mixture before you tip it out into a baking tin. If it is not sweet enough for your taste, then add a little more. 

At my Retreats this year, I'll be making these bars, and talking in more detail about their benefits and why. For more information, please go to my Retreat page here. 

If you are following a low histamine diet then I suggest the following swaps:
*Swap all the seeds to a mixture of: chia, hemp, pumpkin. 
*Leave out the figs.
*Swap the orange juice and zest for water.
*Add the ginger for flavour.

2 cups/200g rolled oats (1 cup ground to flour & 1 cup left whole)

3 teaspoons ground turmeric
9 Tablespoons seeds (I used equal amounts sunflower, shelled hemp & sesame)*
2 Tablespoons ground flax/linseed (this helps the bars to stick together)* 
Pinch of black pepper
1⁄4 cup/60 mls extra virgin olive oil

1⁄4 cup/60 mls honey or pure maple syrup

Grated zest of 1 unwaxed large orange and it’s juice (about 50mls)*

60 g chopped dried figs or apricots* Optional - 1 teaspoon dried ginger or 3 teaspoons grated fresh ginger 

*See low histamine swaps above. 

Preheat the oven to 180°C.
Line a small brownie tin 20cm by 20cm with baking/parchment paper & set it aside.

Pulse 1 cup / 100 g of the oats in a food processor/blender until they resemble rough flour.
Tip the flour into a large mixing bowl & mix in the remaining 1 cup / 100 g oats, plus the seeds, turmeric, pepper, and ginger if using.

Add the honey, orange zest & juice, oil, chopped figs, and if using, add the ginger - mix together really well. 
Leave the mixture to rest for 10 minutes to allow it to become sticky.
Then tip the mixture into a small baking pan and press down really firmly all over.
Bake in the oven for 30 minutes, or until the mixture is just beginning to go golden on top/around sides.
Leave to cool completely before cutting into bars or squares. I like to cut these into 10 bars or 20 little squares.
Store in an airtight container for up to one week, or freeze.