Jody’s Super Easy Almond Butter Bars

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15 minutes

Cooking Time

40 minutes


4 servings

Good For


Gazpacho provides a fantastic amount of vitamin C from the variety of vegetables and is a great support for the immune system.

The vegetables and herbs provide great sources of fibre which is extremely important for your digestive system and immune health - 70% of your immune system resides in your gut afterall.

Adding chopped eggs is a great addition to this soup, adding lean protein, healthy fats and zinc which are also vital for a healthy immune system.


  • 6 large ripe tomatoes (about 2 pounds)
  • 1 large cucumber
  • 2 red or yellow bell pepper
  • 4 spring onions or 1/2 red onion
  • 2 large cloves garlic
  • ½ cup olive oil
  • Juice of 1-2 lemons
  • 1 handful basil and/or parsley
  • 1 jalapeno chili, stemmed (optional)
  • Pinch of salt and pepper
  • 4 eggs, boiled
  • 3 tbsp coconut sugar
  • 3 tbsp almond butter
  • 50ml coconut milk
  • 30g butter or coconut oil, melted
  • 1 egg
  • 1 tsp vanilla extract – optional
  • 70g ground almonds
  • ½ tsp bicarbonate of soda
  • ¼ tsp sea salt, finely ground
  • 100g mixed seeds, such as pumpkin, sunflower and sesame
  • 40g desiccated coconut
  • 2 tbsp ground flaxseeds


  1. Top and tail the cucumber and cut into quarters, removing the seeds. Put in a blender
  2. Cover the tomatoes in boiling water for 30 seconds. Pour off water and peel away the skins. Cut into quarters, removing the seeds. Add to the blender
  3. Core and cut the peppers into quarters before placing them on a tray skin side up and grilling for 1-2 minutes until skins are charred. Peel away the skins and place the peppers into the blender
  4. Coarsely chop the spring onions and garlic and add to the blender with the cucumber, tomatoes and peppers
  5. Add the olive oil, lemon juice, fresh herbs, chilli (if using) and salt and pepper. Blend until smooth or slightly chunky – either way is delicious.
  6. Serve into bowls, crumbling an egg onto each bowl for extra protein
  1. Preheat the oven to 170 degrees C. Grease and line a 6-8 inch square tin/dish.
  2. In a large bowl, combine the almond butter, vanilla if using, coconut sugar, coconut milk, egg and melted fat, stirring well to mix through. In a medium bowl, stir together the ground almonds, salt and bicarb of soda. Add the ground almond mixture to the wet ingredients, and then stir through the rest of the dry ingredients. Mix well to combine, then scrape the mixture into the baking tin/dish and spread evenly.
  3. Bake for about 30 minutes, checking after 25 minutes. It should be golden and firm to the touch when ready. Leave to cool in the pan for half an hour before removing and slicing into 16 bars.



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