These are pure natural energy – great to have in your pocket during any activity and they last for weeks in the fridge, so make batches with different additions to vary your snacks. You can add extra chopped dried fruit and nuts after you have blended the main mixture to add texture and different flavours. Make then as thick or thin as you like by varying the size of the tin.
- 100g nuts of your choice
- 100g ready-to-eat dried fruit and berries
- 100g stoned dates
Preheat the oven to 190 degrees Celsius. Toast the nuts for five minutes on a baking sheet then set aside to cool. Line a 20cm square tin with cling film.
Put all the ingredients into a food processor and pulse to mix. It will be quite sticky, so you will have to open and re-open the processor to shift the mixture around a bit. Process until the mixture forms a ball.
Press the fruit paste into the prepared tin and smooth into an even layer using a non-stick spatula or metal spoon dipped in cold water.
Cover with kitchen paper and allow it to dry overnight.
Wrap and store in an airtight container in the fridge for several weeks.
The bars will freeze well, wrapped individually, so they can be taken out as needed. Note, if the bars get a bit warm, they will go to a paste, but still taste great.
Recipe taken from Lucy’s Bakes by Lucy Cufflin
Lucy’s Bakes is Lucy Cufflin’s baking bible, full of secrets on how to make delicious cakes and bakes, whatever your baking know-how. With more than 200 fool -roof recipes, you’ll be spoilt for choice. Learn how to master sourdough, make honeycomb and wow your guests with a rose and poppy seed cake. Featuring preparation and cooking times, notes from home cooks, step-by-step guides as well as inventive flavour variations, this really is the most straightforward baking book you will ever own. So what are you waiting for? Roll up your sleeves, don your apron and get ready to start baking.
You can purchase Lucy’s Bakes at cooked.com.
Published by Hardie Grant Books.
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