Page 46 - Fresh Magazine - Summer 2017

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Granola Breakfast cereal bars

MAKES 10 SERVINGS MAKES 16 BARS

80ml maple syrup Preheat the oven to 160°C/ 1 x 397g tin of Preheat the oven to 130°C/gas mark ½.
2 tablespoons gas mark 3. condensed milk Line a baking tin, ideally 23cm square and
vegetable oil Mix the maple syrup, oil, ½ tablespoon honey 3.5cm deep, with non-stick baking paper.
1 tablespoon honey honey and vanilla in a large 200g gluten-free rolled Warm the condensed milk in the
1 teaspoon vanilla bowl. Add the oats, almonds oats microwave for approximately 2 minutes.
extract 125g chopped nuts, You can also do this on the hob, but it can
250g gluten-free oats and seeds and mix well. such as Brazil nuts, be prone to burning if you don’t keep a
60g fl aked almonds Pour onto a baking tray and hazelnuts, pistachios close eye on it. Stir in the honey.
40g sunfl ower seeds pat out evenly. or pecans
40g pumpkin seeds Bake in the oven for 15 120g mixed seeds, such Mix together all the dry ingredients in a
4 teaspoons sesame minutes, then remove from as pumpkin, sunfl ower large bowl. Add the milk and honey to
seeds the oven and add the dried or sesame the dry ingredients and mix well with
120g dried cranberries fruit and coconut to the 100g mixed dried fruit, a spatula. Spread the mixture into the
100g dried blueberries tray. Return to the oven roughly chopped, prepared baking tin.
40g coconut fl akes and cook for a further 15 such as fi gs, Bake in the oven for 50 minutes, until a
minutes, until golden. Leave cranberries, cherries, light golden colour. Take out and allow to
to cool on the tray. pineapple, apricots or cool completely in the tin. Once cooled,
blueberries
Once completely cooled, 75g desiccated coconut cut into 16 squares. The bars should be
transfer the granola to 2 dessertspoons hemp rm but a little chewy.
an airtight container. This seeds, optional These cereal bars can be stored for up
granola should keep for to a week in an airtight container. You
several weeks stored in an could decorate them with some melted
airtight container. chocolate or dried fruit as a treat.
SUPERVALU
LOVES IRISH
CRAFTS
The notebooks
throughout this feature
were hand made
by Fergus O’Neill,
a graduate of Dún PREPPING
Laoighaire College of BREAKFAST
Art and Design. He I Initially I thought that cereal nitially I thought that cereal
collaborated with the bars were complicated and
Irish Design Shop to time consuming to make,
create a notebook series but I discovered quite the
inspired by gates of opposite. In fact, they can
Dublin. These are the be fun for all the family to
make. It’s also a great way to e. It’s also a great way to
Gardiner Street Flats mak
encourage younger children ourage younger children
Notebooks. enc
to try di erent varieties of
www.irishdesignshop.com nuts, seeds and fruit.

Gluten free

44 | FRESH SUMMER 2017

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