Melissa Hemsley, renowned for her wholesome approach to cooking, shares a trio of delightful recipes that transform classic sweet treats into nutritious, homemade snacks. From coconut bars infused with matcha to a crunchy savoury granola and simple almond butter flapjacks, these creations are designed for busy lifestyles without compromising on flavour or health benefits.
Bounty Bars with Matcha: A Twist on a Classic
Hemsley affectionately refers to Bounty bars as "paradise bars," and her version adds a modern, healthy twist with the inclusion of matcha powder. Not only does matcha offer health-supporting benefits, but its subtle bitterness perfectly balances the sweetness of the coconut filling, making it a hit even with those who typically shy away from matcha tea.
For those short on time, Hemsley suggests a clever shortcut: instead of individually dipping each bar in chocolate, spread the coconut-matcha mixture in a tin, drizzle melted chocolate on top, chill, and cut into squares. This method saves effort while still delivering a decadent treat.
Recipe Details
Preparation: 5 minutes
Cooking: 30 minutes
Chilling: 30 minutes or more
Yield: 24 bars
Ingredients:
- 200g bar creamed coconut
- 6 tbsp coconut oil
- 3 tbsp maple syrup or runny honey
- 1 tsp vanilla extract
- 1½ tsp good-quality matcha powder
- 1 pinch sea salt
- 150g desiccated coconut
- 200g dark chocolate (more than 65% cocoa is ideal), roughly broken
- Flaky sea salt, to sprinkle (optional)
Method:
- Line a 20cm square baking tin with baking paper. Soften the creamed coconut in warm water if needed, then mix with coconut oil, maple syrup, vanilla, matcha, salt, and optional water for a softer centre.
- Stir in desiccated coconut until doughy, press into the tin, and chill until set.
- Melt chocolate over simmering water, cut the set mixture into bars, dip each in chocolate, and chill again until firm. Sprinkle with flaky salt if desired.
- Store in an airtight container in the fridge for up to two weeks or freeze (defrost before eating).
Savoury Granola with Soy Sauce, Rosemary, Nuts and Seeds
This versatile granola is a savoury alternative to traditional sweet versions, perfect for enhancing sandwiches, wraps, avocado toast, salads, or soups. Packed with fibre and healthy fats from nuts and seeds, it adds a satisfying crunch to any meal.
Recipe Details
Preparation: 5 minutes
Cooking: 25 minutes
Yield: About 450g
Ingredients:
- 2 tsp smoked paprika or ground harissa spice blend
- 4 tbsp olive oil
- 200g rolled porridge oats
- 1 tsp dried rosemary or 2 tsp fresh rosemary leaves, chopped
- 100g mixed nuts (e.g., cashews and almonds), roughly chopped
- 100g mixed seeds (e.g., pumpkin and sunflower seeds)
- 1 good pinch sea salt
- 1 small pinch chilli flakes
- 1 tbsp soy sauce or tamari
- 1 tbsp maple syrup
Method:
- Oven method: Heat oven to 190C (170C fan)/375F/gas 5. Mix all ingredients, spread on a baking tray, and bake for 15-20 minutes, stirring once. Cool completely before storing.
- Frying pan method: Fry paprika in olive oil for a minute, add remaining ingredients except soy sauce and maple syrup, and fry for 10 minutes. Add soy sauce and maple syrup, fry for a few more minutes, then cool and adjust seasoning.
- Store in a sealed container for up to two weeks.
Five-Ingredient Flapjacks: Quick and Satisfying
These flapjacks are incredibly simple to make, requiring just eight minutes of preparation. Using almond butter as a base, they offer a protein-rich snack that can be customised with different nut butters or dried fruits like sultanas, cherries, or dates.
Recipe Details
Cooking: 25 minutes, plus cooling
Yield: 8 flapjacks
Ingredients:
- 100g smooth almond butter
- 120ml maple syrup or runny honey
- 200g porridge oats
- 2 tsp ground cinnamon
- A large handful of raisins
Method:
- Heat oven to 180C (160C fan)/350F/gas 4. Combine almond butter and maple syrup in a saucepan on low heat, then mix in oats, cinnamon, and dried fruit.
- Transfer to a lined baking dish, press down smoothly, and bake for 15 minutes until lightly golden.
- Cool for 15 minutes, slice into eight pieces, and store in a sealed container for up to a week.
Melissa Hemsley continues to inspire with her practical, health-focused recipes, making it easy to enjoy sweet treats guilt-free. For more ideas, her book Real Healthy: Unprocess Your Diet with Easy, Everyday Recipes offers a wealth of culinary inspiration.
