If you’ve been following me for a while, you may know that I used to have a misdiagnosed nut allergy, and I missed out on eating nuts for about 10 years. Last month, I found out that the allergy was linked to my hay fever and I can now eat nuts without worry. If I do have a reaction, it’s likely that the nuts are unprocessed and result in an itchy mouth/throat (oral allergy syndrome), as opposed to an anaphylactic shock. Here is the first recipe (of many!) featuring nuts.
I created this recipe for a paid collaboration with Bio-Kult for World Digestive Health Day (read more about Bio-Kult here).
The recipe below makes 8 bars and is the perfect snack on the go, or to take to work for elevensies. I have ensured that each serving is low FODMAP. They would also be lovely served with yoghurt and fruit for breakfast.
For this recipe, I used a standard loaf tin, however you could double the portion and make it in a 20×20 square brownie tin.
Walnut Oat Bars
- 145 g Oats (gluten free if coeliac)
- 2 tbsp Peanut butter
- 75 g Maple syrup
- 25 g Walnut halves
- 65 g Butter
- Preheat the oven to gas mark 4 or 160 degrees fan.
- Chop the walnut halves into small pieces, then add to a large bowl, with the the oats, peanut butter and maple syrup. Mix well.
- Melt the butter and stir into the mixture.
- Press into a lined loaf tin and bake for 25-30 minutes, or until slightly golden.
- Leave to cool and slice into approximately 8 bars. Store in an airtight container.
As always, let me know if you give these bars a try, I’d love to know what you think,