We’ve talked about our friends at Homespun before and here’s a bit of good news – they have managed to reduce the delivery charge to Northern Ireland to just €4.95 making it easier than ever to buy Erica’s super Homespun products!

The products include her rather unique Chicory Root Syrup and,if like us you’ve a sweet tooth but are keeping an eye on your sugar intake, these gluten free Peanut Butter Oat Bars created for us by @Homespun could be your new secret weapon.They’re sweetened naturally with Homespun’s new Chicory Root Syrup meaning they’re low in sugar, plant-based and high in prebiotic fibre. They’re also melt in your mouth delicious and easy to make!

Ingredients.

Fudge Layer- 80g Homespun Chicory Root Syrup (now stocked in Avoca stores)-

240g peanut butter*-

40g coconut oil, melted-

150g Gluten free oats ground to a flour consistency in your blender or food processor-

Pinch of salt

Topping-

100g dark chocolate chopped-

15g coconut oil- Toasted coconut flakes / chopped nuts for topping

Method

Line a loaf tin with baking paper or you can use an 8 inch square tin to make thinner bars.

Mix together Chicory Root Syrup, peanut butter and coconut oil in a large bowl.

Once combined, add the oat flour and salt.

Add the mixture to your prepared tin and spread evenly. Leave to set in the fridge for at least an hour before topping with your chocolate layer.

Melt chocolate in a heat safe bowl or jug in the microwave in 30 second increments. Mix in coconut oil which will melt in the heat of the chocolate.

Pour chocolate over the fudge layer. Sprinkle with toasted coconut or chopped nuts.

Leave to set for at least one more hour before slicing

Store in the fridge for up to two weeks in a sealed container.

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