This tasty little snack from The Detox Kitchen will be a welcome break to pack in your rucksack for a day out – especially if you’re heading to Wimbledon. The recipe is wheat-free and dairy-free too so you can enjoy a bit of guilt free munching with your champagne!
READ MORE: Mary Berry’s delicious flapjacks!
Makes eight bars
200g rolled oats
100g flaked almonds
70g gluten free and wheat free flour
100g runny honey
1. Pre-heat oven to 180 degrees.
2. Put baking paper in the tin to stop the bars from sticking to it.
3. Mix all in bowl and pour into baking tray.
4. Press down and bake for 25 mins.