Ingredients

• 10g chia seeds
• 15g psyllium husk
• 1 tsp cinnamon
• (ground)
• ¼ preserved lemon, finely chopped
• 75g porridge oats NOTE: can use Jumbo but MUST blitz in the mixer first
• 50g flaked almonds
• 50g desiccated coconut
• 50g raisins (Swaps: apricot, (dried), dates, (dried), goji berries)
• ½ tsp sea salt
• 200ml water
• 1½ tbsp olive oil

Method

• Whizz up the oats if using jumbo oats
• Place the chia seeds, psyllium husk, cinnamon, preserved lemon, oats, almonds, coconut, raisins, and salt into a large bowl. Stir to combine
• Pour in the water and olive oil and mix well, pressing down to make sure it takes on the form of the bowl.
• Set aside to soak for at least 30 minutes, but can be several hours if required.
• Put the silicon lining into Remoska and tip out the mix.
• Using a slice/spatula, divide into 4 portions ensuring there is space between each part
• Leave overnight in the Remoska
• Bake for 45 minutes from cold and eat warm.