All About The Kale's "Nearly Naked" Bars... and Bites!

All About the Kale’s “Nearly Naked” Bars

We LOVE Nakd bars. They’re nutritious and healthy, and very tasty….

…but it’s no secret that a healthy lifestyle can soon start breaking the bank so why not swap to our ‘Nearly Naked Bars’? They’re super easy to make and cost a fraction of the price!

Our take on the Nakd snack bars are made from the same natural ingredients. They’re gluten and dairy free and also contain no extra nasties (less if anything!) What’s more, you can have them anyway you want them, bars, balls, bites, the possibilities are endless…

Most of our “Nearly Naked” bars can be made using this basic “Simply Nearly Naked” recipe. This is most similar to the Nakd Cocoa Delight bar

To make your favourite flavoured ‘Nearly Naked’ variation, add the additional ingredients accordingly, as described below:

Simply Nearly Naked

50g dates

50g cashews

20g raisins

2 tsp raw cacoa powder (plus a little extra for dusting!)

Method:

Pit your dates (if needed) and add to your food processor along with the cashews, raisins and cacao powder. Blend until a fine crumb. If you’re making a variation, add the extra flavourings last. Shape into balls or bars, or whatever shape you’re going for. Dust your shapes with some raw cacoa powder- put cacao powder onto a clean plate and roll your shapes in it. Enjoy!

(Note: If your mixture is a little dry, add a teaspoon of boiling water at a time until the mixture holds. Alternatively, if your mixture is a little too sticky, add a little flour- such as coconut or almond - until you’re good to go!)

Variations:

Cocoa Orange: Add ½ tsp of Orange Extract (try Nielsen-Massey’s Pure Orange Extract or Flavorganics Orange Extract). You can also add a little bit of orange zest if you fancy

Bakewell Tart: Omit the cacoa powder and add 10g of dried cherries and ½ tsp of almond extract (try Nielsen-Massey’s Pure Almond Extract or Flavorganics Almond Extract)

Cocoa Mocha: Add ½ tsp of Pure Coffee Extract (try Nielsen-Massey’s Pure Coffee Extract or Flavorganics Coffee Extract)

Cashew Cookie: Use 65g of dates and 65g of cashews, omitting the raisins and cacoa powder.

Gingerbread: Omit the cacoa powder and add ¼ tsp of ground ginger, ¼ tsp of ground cloves and ¼ tsp of ground cinnamon.

Strawberry Crunch: Omit the cacoa powder and add 20g of puffed buckwheat and 10g of dried strawberries

Banana Crunch: Omit the cacoa powder and add 20g of puffed buckwheat and 10g of dried banana chips

Cocoa Mint: Add ½ tsp of Pure Peppermint Extract (try Nielsen-Massey’s Pure Peppermint Extract or Flavorganics Peppermint Extract)

Tip: Any nuts can be used in place of cashews, try almonds or pecans, or using a mixture for a bit of a mix-up

Check our ‘Stockists’ Page for where to buy Flavorganics and Nielsen-Massey extracts!

Multigrain Rye Bread

‘Dry Ingredients’

150g Spelt Flour

100g Barley Flakes

100g Rye Flakes

100g Rye Flour

2 tbsp Sourdough Starter Powder*

50g Sunflower Seeds

50g Linseed

Pinch of Salt

’Wet’ Ingredients

2 tbsp Malt Extract

1 sachet of yeast (around 7g)

600ml lukewarm water

Method:

Mix the yeast, malt extract and warm water in a jug.

Place the rest of the ingredients into your mixing bowl and stir in the yeast mixture.

The mixture will be loose and wet, more akin to a batter than a dough.

Pour the mix in to a lined loaf tin and leave to rise for around 45 mins.

Place on the bottom rack of your oven for around 1 hour at 200c

Try to leave to cool before slicing. It freezes very well, too!

* You can buy this online, or ask your local bakery? If you have your own sourdough starter, just add a bit of that!

Notes: I created this recipe in order to replicate a much loved bread mix by Finax for Swedish rye bread.

The darker the rye flour, the darker your loaf will be! We used a light rye flour for this loaf. Previous loaves have been more like German 'dark' bread.