So I thought I'd have a go at making some sugar free breakfast bars and whilst walking around my favourite local shop, questionably named 'HouseWives' I saw a tin of ghee that I consumed a large amount of whilst in India.
My yoga teacher was totally obsessed with the stuff and had the cook put it in absolutely everything he made.
Ghee is clarified butter but in Ayurveda it definitely is the bees knees!
Flexibility - Dr. Vasant Lad, founder and director of the Ayurvedic Institute, says "ghee is a digestive. It helps to improve absorption and assimilation. It is good for improving memory and lubricates the connective tissue. Ghee makes the body flexible."
Easily digestible - The process of cooking off milk solids from butter makes the long chain fatty acids convert to shorter ones which is easier to digest and believed to promote a variety of healing and even lower cholesterol.
Healing - Ayurvedic practitioners use ghee for everything from rejuvenating skin to aiding digestion to balancing hormones.
See this article for the full extent ghee is used for health and vitality in India: http://www.amritaveda.com/learning/articles/ghee.asp
- 200 g Ghee
- 200 g Honey
- 300g oats
- 50 g dessicated coconut
- 50g chopped nuts
- 100 g dried fruit, raisins/apricots (optional)
- 3 tsp cinnamon (optional)
- a handful of flaked almonds (optional)
-Pre Heat the oven to 170C
-Mix all dry ingredients in a bowl together.
-Heat ghee and honey gently until completely melted.
-Pour into dry mixture. Mix will be quite crumbly.
-Pop into prepared tin and press down with the back of the spoon firmly, to give it an even and smooth finish.
-I had some flaked almonds lying about so sprinkled them on top.
-Bake in pre-heated oven for approx 25 minutes or until it becomes a good golden brown colour.
-It will seem quite soft so after 5 minutes or so very carefully lift out of the tin and leave to cool completely before cutting. Overnight is preferable.
They don't last long! Especially when you have a partner who forgoes the virtuousness in sugar free snacking and chooses them as a golden syrup dipping tool.
*Next time I'm going to pop in some seeds, any I can get my hands on...sunflower/pumpkin/sesame, think it will work really well and add some crunch.