Struggling with joint pain and inflammation? Try these anti-inflammatory nourishing recipes from Nutritionist, Christine Bailey (www.christinebailey.co.uk).
Chia coconut breakfast bars
These are perfect for when you need something quick to grab and go. A delicious tropical combination of dried mango and coconut, these no-cook bars are simple and easy to prepare. Using chia seeds is a great way to boost your intake of fibre, protein and omega 3 fats.
Makes 18 bars
Preparation time: 30 minutes
Storage: Store in the fridge for up to 1 week. Will freeze for up to 1 month
- 200g/7oz/1½ cups almonds
- 30g/1oz chia seeds
- 125g/4½oz dried mango, chopped
- Juice of 1 orange
- 30g/1oz xylitol
- 4tbsp coconut oil or cacao butter, melted
- Pinch of sea salt
- 40g/1½ oz lucuma powder
- 40g/1½ oz/½ cup ground flaxseed
- 120g/4½ oz/1½ cups desiccated coconut
- Grind the almonds to a fine flour. Grind the chia seeds to a powder.
- Soak the mango in water for 10 minutes then drain. Place half of the mango in a blender with the chia seeds, orange juice, xylitol and coconut oil and salt. Blend to create a thick purée. Finely chop the remaining mango.
- In a large bowl place the almonds, lucuma powder, flaxseed, mango pieces and three quarters of the coconut. Pour in the purée and stir until blended.
- Sprinkle a little of the reserved coconut over the base of a greaseproof-lined traybake tin about 30 x 20cm/12 x 8in. Press the mixture into the tin and flatten the surface. Sprinkle the remaining coconut on top, pressing down firmly. Refrigerate for two hours to harden. Cut into bars.