蜜芽传媒

This is my new, improved breakfast bar recipe: gluten-free, dairy-free and enough seeds to make you start sprouting. I鈥檝e used no sugar, but before you start thinking this is virtuously sugar-free (which I could claim it to be), remember that the sweetness that comes from the dates is, in essence, sugar, though certainly it鈥檚 unprocessed and full of fibre at the same time.

Make these bars at the weekend, and you鈥檒l be set up for the week if you鈥檙e someone who needs to grab-and-go in the morning.