I’m a firm believer in eating your way to a beautiful complexion – great skin is made in the kitchen. As a real foodie, nothing gives me more pleasure than discovering a delicious recipe that tastes great AND is good for you.
Always on the lookout for a new healthy cookbook, a friend recently gave me The Extra Virgin Kitchen by Irish food writer Susan Jane White.
A former model, Susan’s hectic lifestyle and poor food choices began to take a toll on her health. In 2005, the author found herself in hospital with unexplained illness and fatigue. However, rather than succumbing to a lifetime of ill health, Susan set out to educate herself on good nutrition. The Extra Virgin Kitchen is the result of her years of experimenting with food.
One of Susan’s recipes I (and my very fussy toddler) are enjoying at the moment is her Family Flapjacks (pictured alongside her Rye Banana Bread in the gallery above). Unlike commercially produced bars, these are packed full of dried fruits, nuts and fibre-rich oats.
Oats are awesome for your skin. They soothe and heal and help reduce inflammation, the number one cause of premature ageing. They are also one of nature’s aphrodisiacs. So get these into ya!
Susan’s Family Flapjacks
1 cup dates
1 cup ground almonds
2 cups oats
1/2 cup walnuts, roughly broken
Handful of sunflower seeds
1/2 cup raisins
1/2 teaspoon sea salt flakes (adults only)
2 teaspoons cinnamon
1/2 cup honey
3/4 cup extra virgin coconut oil
Preheat your oven to 170 Celsius (325 Fahrenheit). Chop the dates and combine with the remaining dry ingredients in a large bowl.
Using a saucepan, gently melt the coconut oil with the honey for two minutes. Create a hole in the centre of your dry ingredients and add the sweetened coconut oil. Mix thoroughly before scraping the flapjack mixture into a parchment-lined tin.
Bake for 30 minutes until lightly golden. Chilled for a few hours before cutting into squares. They’ll last for two weeks if stored in the fridge.