If you have never come across the UK food show, River Cottage , you are missing out. The show is a wealth of information on food and farming, supporting the idea of food integrity; eating ethically, locally and seasonally.
Hugh, the host, has some amazing recipes. When a friend pointed me in the direction of these Honey and Peanut Butter Booster Bars, I had to give them a try. Master O loves muesli bars but I know that while they sound healthy, they are often not. I would prefer to keep them as a treat, and by making these myself, I know exactly what he is consuming.
Honey and Peanut Butter Booster Bars
Ingredients
125g unsalted butter
150 g soft brown sugar
125 g no added sugar, crunchy peanut butter (or 1 medium ripe banana for nut-free alternative)
75 g honey (and more to finish)
finely grated zest of 1 lemon
finely grated zest of 1 orange
200 g of porridge oats
150 g chopped dried fruit (whatever combination you like – raisin, date, prune, apple, apricot etc)
150 g mixed seeds (whatever you choose – sesame, sunslower, poppy, pumpkin, linseed)
Method
1. Preheat oven to 160 degreees Celcius. Grease and line a 20 x 20 square baking tin
2. Put butter, peanut butter, sugar, honey and zests in a deep saucepan. Place over a very low heat and melt all the the ingrdients. Stir occassionally
3. Stir in the oats, fruit and 3/4 of the seeds. Once well combined, place in the tin, smoothing the top.
4. Sprinkle remaining seeds on the top and drizzle with a little more honey
5. Bake for 30 minutes or until the top is golden in the centre and golden brown on the edges
6. Allow to cool comletely in the tin, turn out and cut into bars (Don’t be tempted to rush this. A little time in the fridge could also help with setting)
These will keep for 5-7 days in an air-tight container.
These bars a super yummy. They are a little sweet – perhaps next time I would try and cut down on the sugar and add a few nuts. Certainly worth a try.
