Page 4 - Veggiefood Presentation

Breakfast bar

Ingredients Method

55g mixed dried fruits (a mixture of Grease and line a 20cm square cake tin
raisins, sultanas and apricots is nice) with baking parchment.
50g mixed seeds
140g oats Put the dried fruit in a mixing bowl. Add
25g multi-grain hoop cereal the seeds, oats and cereal, and mix well.
100g butter Put the butter, sugar and golden syrup in
100g light muscovado sugar the saucepan. Cook gently on the hob,
100g golden syrup stirring with the spatula, until the butter
and sugar are melted.

Remove from the heat and pour the dry
ingredients into the saucepan. Mix well
until all the ingredients are coated with
the syrup mix.

Fill the baking tin with the mixture. Use
the spatula to press the mix down
evenly. Bake at 160C/140C fan/gas 3 for
20 minutes, then leave to cool
completely before cutting into squares
or fingers. Store in an airtight tin for up
to 3 days – if they last that long!