3pm Sugar Slump? Put The Chocolate Away Right Now - And Try This Recipe

08 January 2014 by

If anyone knows how to eat well it’s Carole Bamford, the brains behind Daylesford, an organic farm, farm shop and cookery school in the Cotswolds and veritable foodie mecca. It’s one of those places you just go in ‘for a mooch’, and come out with a bag full of heritage carrots and brussel sprout tops that you never knew you wanted.

Now Lady B has a new cookbook out to tempt us even more.  A Love for Food, £30, is split into different seasons, is a delicious romp through good hearty fare that focuses on simple good food and fresh, honest ingredients. It’s the kind of book you can rely on to come up with the goods if you’re cooking for friends.


<Detox Soup>

Entertaining is the last thing on our minds this week however, as we’re just trying to hunker down, eat well, resist all temptation and be good …But the thing that trips us up every time? That dreaded mid-afternoon sugar slump. Even when we’re eating well it gets us every time. Which is why Daylesford’s recipe for energy bars caught our eye - full of good sugars and slow-release carbs to ease us through those dips. Try the recipe taken from A Love For Food below, or buy them readymade from farmshops in Pimlico and Westbourne Grove. www.daylesford.com

Recipe taken from A Love for Food from Daylesford - £30 - www.daylesford.com, out now.




Makes 12 bars

160g porridge oats

3 tablespoons sesame seeds

3 tablespoons sunflower


2 tablespoons pumpkin seeds

2 tablespoons flax seeds

2 tablespoons poppy seeds

70g desiccated coconut

70g light rye flour

6 tablespoons (90g) honey

7 tablespoons (100g) golden


100g butter, softened

160g light brown sugar

100g sultanas

80g dried apricots, chopped

1 teaspoon bicarbonate of


  1. Preheat the oven to 170°C/gas 3. Grease and line a 22cm x 22cm square tin that is about 5 cm deep.
  2. Put the oats, 2 tablespoons of sesame seeds, 2 tablespoons of sunflower seeds, the pumpkin, flax and poppy seeds, the coconut and the rye flour into a mixing bowl.
  3. Put the honey, syrup, butter and sugar into a small pan and heat gently. Add the sultanas and apricots and continue to heat until just bubbling, then take off the heat, stir in the bicarbonate of soda and pour over the oat mixture.
  4. Mix well, pour into the prepared tin, spread evenly and sprinkle with the remaining sesame and sunflower seeds.
  5. Bake in the preheated oven for 35 minutes, then turn off the oven, open the door and leave the energy bars inside to dry out for 10 minutes. Remove the tin from the oven.
  6. Allow to cool before cutting into bars.




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