Easter treats

LIZI’S MILK CHOCOLATE, HONEY & APRICOT FLAPJACKS

There’s something so comforting about a flapjack. This version is packed with seedy, nutty granola, speckled with apricots and topped with a scrumptious layer of milk chocolate.

Ingredients

• 100g butter (or margarine)
• 50g sugar (use brown or demerara if you have it)
• 2 tablespoons of honey (or golden/maple syrup)
• 300g of Lizi’s Original Granola
• Pinch of salt
• 75g chopped apricots and 50g sultanas (optional), or add a grated apple
• 150g milk chocolate chips or a roughly chopped chocolate bar

Method

1. Preheat the oven to 180 degrees.
2. Put the butter, sugar and honey into a saucepan and melt.
3. Put the granola, apricots, and sultanas into a large bowl.
4. Pour the melted butter and sugar mixture onto the dry ingredients and stir well to combine.
5. Line a tin with non-stick baking paper.
6. Scrape the mixture into the tin and press down gently with the back of a spoon.
7. Put into the preheated oven and bake for 15 minutes.
8. Lift carefully out of the oven and leave to cool completely in the tin.
9. Melt the chocolate in short bursts in the microwave or a heatproof bowl over a pan of barely simmering water.
10. Once the flapjack is completely cold, spread with the melted chocolate and pop in the fridge to set for about an hour before cutting into fingers.

LIZI’S FRUITY GRANOLA TRAY BAKE

This traybake is great to nibble on, any time of the day, and a perfect way to use up tired bits of fruit and veg and supplies from the fridge or kitchen cupboard.

Ingredients

• 150g soft brown sugar (or any sugar in the cupboard will be fine)
• 100g self-raising flour
• ½ teaspoon of mixed spice or cinnamon
• 1 teaspoon of baking powder
• 200g Lizi’s Low Sugar Granola
• 1 small banana (can be very ripe), mashed
• 1 carrot, peeled and coarsely grated
• 1 egg
• 50g yoghurt – any flavour
• 100g butter, melted
• 100g fresh or frozen fruit, roughly chopped (both work well). We used one apple, a pear and some frozen berries from the freezer
• If you don’t have any fresh fruit, add a handful of dried fruit
• 40g additional Lizi’s Low Sugar Granola to sprinkle on to the top.

For the icing

• 80g cream cheese.
• 250g icing sugar.
• A squeeze of orange or lemon juice.

Method

1. Preheat the oven to 170 degrees.
2. Line a baking tin with non-stick baking paper.
3. Mix the flour, sugar, baking powder, carrot, cinnamon and Lizi’s Low Sugar Granola in a large bowl and combine.
4. Break the egg into a jug, add the yoghurt and beat gently with a fork.
5. Melt the butter. Make a well in the middle of the mixture, pour in the eggs, yoghurt and melted butter and stir gently with a wooden spoon. Stop stirring as soon as it is all combined.
6. Scrape into the lined tin, spread the fruit on top and sprinkle 40g of Lizi’s Low Sugar Granola over the top.
7. Put it into the preheated oven to bake for 30-35 minutes or until golden and springy.
8. Whilst in the oven, make the icing. Put the icing sugar and cream cheese into a bowl; add the juice a little at a time, mixing well after each addition until it is smooth and glossy.
9. Take it out of the oven and leave to cool in the tin.
10. Once it is completely cool, spread the icing on top, leave to set and then cut into squares.

LIZI’S HIGH PROTEIN CHOCOLATE POWER BARS

Power bars are simple to make, require no baking and are a great pre or post-activity snacks for all ages. Keep them in the fridge for when a pick-me-up is needed, or pop them into a pocket for on-the-go energy.

Ingredients

• 200g dates (or a mixture of dates, sultanas, prunes or dried fruit)

• 180g Lizi’s High Protein granola

• 3 tablespoons of cocoa powder mixed with 3 tablespoons of boiling water. Alternatively, 70% cocoa chocolate melted with soya/veg/sunflower margarine

• 4 tablespoons of almond butter or peanut butter

• 3 tablespoons of desiccated coconut

• 1 tablespoon of oil – coconut or rapeseed, sunflower or olive oil

• 1 tablespoon of runny honey, date syrup or agave nectar

• Pinch of salt

Method

1. Blitz the dates in a food processor or blender. If they are very dry, add 1 tablespoon of water (and only add two tablespoons to the cocoa).
2. Mix the cocoa powder with the boiling water in a mug.
3. Once the dates are sticky and smooth, add all of the other ingredients and blitz again.
4. Line a baking tin with non-stick baking paper.
5. Scrape in the mixture and press down very firmly. You will need to use your fingers to really push it down.
6. Use your fingertips to press about 20g of Lizi’s High Protein granola on top.
7. Chill for 2-3 hours, or ideally overnight.
8. Use a large, sharp knife and slice into pieces. Store in the fridge.

To make VEGAN High Protein Chocolate Power Bars, substitute the following ingredient list and follow the Method as above.

INGREDIENTS

• 200g mixture of sultanas, prunes or dried fruit.
• 180g Lizi’s High Protein granola.
• 3 tablespoons of cocoa powder mixed with 3 tablespoons of boiling water.
• 4 tablespoons of almond butter or peanut butter.
• 3 tablespoons of desiccated coconut.
• 1 tablespoon of oil – coconut or rapeseed, sunflower or olive oil.
• 1 tablespoon of agave nectar.
• Pinch of salt.

ABOUT LIZI’S

Lizi’s Breakfast Range is available from Waitrose, Sainsbury’s, Tesco, Ocado, Asda, Morrisons, Whole Foods, Co-Op, Booths and all good health stores.

The granola range includes: Digestive Health, Low Sugar, Low Sugar Maple & Pecan, High Protein, Gluten Free, Organic, Original, Belgian Chocolate, Treacle and Pecan, Passionfruit and Pistachio, Mango and Macadamia, Pink Apple and Cinnamon. Lizi’s has also launched Lizi’s Adventurers Granola Crispies for kids, available in Banana and Strawberry flavours.

The Lizi’s Super Muesli range includes: Glow, Focus, Boost and Cleanse.

Visit www.lizis.co.uk