Post by Sylvia on Sept 27, 2008 9:47:37 GMT -6
Preheat the oven to 160o/325oF (approx 18 bars)
11 oz/300g porridge oats
4 oz/100g pumpkin or sunflower seeds, or a mix of the two
2 oz/50g desiccated coconut
2 oz/50g plain flour
7 oz/200g butter
7 oz/200g golden syrup
5 oz/150g soft brown sugar
5 oz/150g dried apricots*, chopped
4 1/2 oz/125g crunch peanut butter
1 tsp vanilla extract
Line a swiss roll tin with non-stick baking paper, leave a little hanging of the sides.
Place the oats, seeds, coconut and flour in a large bowl and mix together. Melt the butter and golden syrup together in a saucepan, then mix in the sugar chopped apricots, peanut butter and vanilla extract. Pour into the bowl of dry ingredients and mix until evenly combined.
Press the mixture into the tin and bake in the oven for 20 - 25 minutes or until golden and slightly firm. Allow to cool in the tin, then remove, still in the paper, cut into your preferred sizes. I cut in halve lengthways and then 9 across widthways.
Store in an air-tight container for up to 1 week.
They also freeze well.
* I now use the pre-soaked, ready to eat apricots that are available.
Sylvia446
11 oz/300g porridge oats
4 oz/100g pumpkin or sunflower seeds, or a mix of the two
2 oz/50g desiccated coconut
2 oz/50g plain flour
7 oz/200g butter
7 oz/200g golden syrup
5 oz/150g soft brown sugar
5 oz/150g dried apricots*, chopped
4 1/2 oz/125g crunch peanut butter
1 tsp vanilla extract
Line a swiss roll tin with non-stick baking paper, leave a little hanging of the sides.
Place the oats, seeds, coconut and flour in a large bowl and mix together. Melt the butter and golden syrup together in a saucepan, then mix in the sugar chopped apricots, peanut butter and vanilla extract. Pour into the bowl of dry ingredients and mix until evenly combined.
Press the mixture into the tin and bake in the oven for 20 - 25 minutes or until golden and slightly firm. Allow to cool in the tin, then remove, still in the paper, cut into your preferred sizes. I cut in halve lengthways and then 9 across widthways.
Store in an air-tight container for up to 1 week.
They also freeze well.
* I now use the pre-soaked, ready to eat apricots that are available.
Sylvia446