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BESTFIT Issue 13 – Recipes

BESTFIT Issue 13 – Recipes



“Do you struggle to find suitable and satisfying snacks for you and your kids? Snacks which avoid too much sugar and other processed nasties?” asks Jenny. “If so, you’ll enjoy this easy no-bake flapjack oat bar (very similar to the Goodies brand bars you can buy). They’re high in Omega 3, they’re easy to make and they’re gluten, nut and dairy free. They’re also high in fibre and will make a great alternative to other processed, nutritionally poor snacks.”


wet mix:
1 x tin of prunes (including juice), 200ml coconut milk, 125g chopped dates
100g protein lifestyle unflavoured whey (optional) http://www.
proteinlifestyle.co.uk/lifestyle-whey-protein-80-concentrate (use code
10offntb for 10% off)

Blitz all wet ingredients together in a food processor or with handheld blender.

Dry mix

450g gluten free oats, 200g raisins, 225g Bag of milled Linseeds by Crownfields (available from Lidl) with mixed sunflower seeds, goji berries, pumpkin seeds, & chia seeds, 100g of Linwoods ground linseed

Combine both the dry and wet ingredients together, press into a large lined baking tray and refrigerate for 24 hours.

Will make 30 bars.


“My garden has been absolutely bursting with tons of red berries over summer and thanks to my wily old cat Henry, the birds have been deterred from pecking at them!” explains Hanna. “That means more for me to use in sauces, smoothies and these amazing mini raw berry cheesecakes. If you don’t have any fresh garden berries, shop-bought blueberries, raspberries, strawberries or blackberries will also work perfectly. These brilliant little desserts are raw, gluten free, dairy free and vegan. They make awesome sweet treats and if you fancy making them for a dinner party they can be prepared in advance and taken from the freezer an hour or two before serving”

Ingredients (makes 6 mini cheesecakes)

Base: 200g chopped dates (soak in warm water for 30 mins), 100g almonds, 1 tbsp coconut oil (melted)

Layers: 4 tbsp coconut oil (melted), 2 tbsp honey or maple syrup, 200g soaked cashews (soak for a couple of hours), cream of one 400ml tin of coconut milk, large handful of red berries

“Blitz the base ingredients together. Don’t worry about getting it too smooth. Spoon the blitzed base into six silicone muffin cases (silicone is important as this will allow you to press out the cheesecakes once they’re frozen) and place in freezer. Blitz the layer ingredients – aside from the berries – together until they form a smooth, cashew cream consistency. Remove the tray with the bases from the freezer and spoon the white cashew cream into each case, smoothing the layer with the back of a spoon – leave enough room on top for the berry layer and return to the freezer. Add the red berries to the remaining cashew cream in the food processor and blend again. You may need to add some honey or syrup at this point depending how sweet or sour the berries are. Remove the cheesecakes from the freezer ensuring the mid layer is fairly firm. Spoon on the berry, layer and smooth. Return to the freezer. These raw beauties can be served with extra blitzed berries. I like to allow at least a couple of hours for them to thaw. It’s best to transfer them from the freezer to the fridge for a few hours to allow them to soften ahead of serving.”


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