A perfect snack – both filling and packed with healthy fats and nutrients. These will get you past the 11am hunger pains at the office and/or those low times on a long bike ride.

I often make these on Sunday evening so they are kept handy for the week. For those who have sensitive diets, these are gluten free, dairy free and vegan friendly.

Prep: 5 minutes
Simmer: 20 minutes
Result: 18 Coconut Rice Squares

INGREDIENTS:

• 500g risotto
• 2 cans coconut milk
• ¼ cup brown sugar
• 2 tbl spoons cinnamon
• 2 tbl spoons nutmeg
• ¼ cup chopped walnuts
• ¼ cup chopped hazel nuts
• ¼ natural whey protein

INSTRUCTIONS:

• Pour the risotto and coconut milk in a large pot
• Turn on the stove at medium to high heat
• Directly after, stir in the brown sugar, cinnamon and nutmeg
• Stir often, never leaving the stove for more than a minute or two
• When the risotto has absorbed most of the liquids, mix in chopped nuts and whey protein
• As the consistency of the mixture thickens, turn off the stove and pour the mixture into a pan around 12 x 9”
• Evenly press the mixture in the pan
• Leave to let cool
• Cut into squares and keep in the refrigerator to store (or keep in the fridge to store and cut into squares as and when)