Sustainability Sunday #58

POSITIVE PART II

This week I’m continuing last week’s positive vibe with another thing I’m thankful for: the availability of organic and Fairtrade products! Specifically this week I’m talking about baking ingredients.

Despite the economic downturn and the increasing popularity of budget supermarkets like Lidl and Aldi it seems that the population of the UK are still willing to put premium over price as the demand and spend on organic food over the last couple of years has continued to increase. Waitrose, who were actually one of the first stores to stock organic food reported a the beginning of this year a continued year-on-year growth in sales of 5% (The Guardian).

Sometimes when I realise I’m being swept along with a trend I have to stop and question whether I remember it starting – being into prosecco, eating avocados and constantly scrolling Instagram I can all remember well. I vaguely remember starting to look at organic fruit and veg as an alternative to the uniform plastic wrapped options, and am sure that’s where it all started but I don’t quite remember when the surge of organic meat, fish, dairy and home baking cake through. But, my point here is that it has! And it’s pretty damn great! 🙌🏼

So as the winter weather has seriously settled and whilst the frosty leaves, crisp sunny mornings and gradual appearance of Christmas lights makes me feel so happy and cosy, I also find that I need a little extra to nibble on here and there to keep my energy levels up… so this week I made some super yummy, super healthy (kinda) and super organic breakfast bars that are perfect for that elevenses rumble.

Here’s how you can rustle up a super easy organic seasonal snack:

Ingredients (organic goes without saying): 200g Oats

1. 2x over ripe bananas – I mean like, really tanned

2. 100g peanut butter

3. 50g brown sugar

4. 120ml milk

5. 100g chocolate chips

6. 1 teaspoon baking powder

7. 1 teaspoon vanilla extract

8. 1 tablespoon of honey or agave

9. Half to full teaspoon of cinnamon depending on how you like it

How to:Heat the oven to 180

1. Add the oats, sugar, baking powder, cinnamon and vanilla into a bowl

2. In a separate bowl mash your old bananas and then mix in the honey/agave and peanut butter and whizz up with a fork until it’s kinda sloppy

3. Add this mixture into the oats along with the milk and egg and stir into a loose porridgey consistency, then add in your chocolate chips.

4. Pour into a lined baking tin and pop in the oven for 20 minutes

5. Once out, leave to cool in the tray

6. As an optional extra you can melt some chocolate and drizzle over the top for the naughty touch!

Happy organicness peeps! 🍎

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