So my Indian cook book styling adventure begins!
I’m writing up this recipe under a blue mosquito net in a hot and tropical village in Kerala.
Having had no sleep last night but super excited I was picked up at the Kochi airport by Malin the cookbook agent/project manager and a driver.
First we stopped off for a huge breakfast of masala dosa (and I mean huge!) then we headed across country to the coast and the village I’ll be staying in your the next 4 weeks.
I haven’t explored yet, but Ive just had a sleep to the noise of an incredible amount of wildlife outside my window. Also there’s no wifi yet which could be a little tricky! But instead of having a no wifi panic I’ve done a little yoga and I’m writing up this recipe. I’ll keep you posted…
This is yet another incarnation of my Banana Flapjacks, because it’s got to be one of the most adaptable recipes ever!! This time I’ve added some delicious organic barley flakes and puffed quinoa from Hodmedods (link below if you fancy trying their amazing uk grown organic flours, beans & grains) for a deliciously chewy, substantial bar packed full of fibre and nutrients. Plus some maca for a deliciously malty taste to compliment the barley and a little breakfast boost.
These tasty, nutty and malty little bars make the perfect breakfast or tasty snack – I like them with dollops of coconut yogurt and warm and gooey berry compote. Or just on their own! Enjoy xxxx
I hope you like this my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x
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