Makes: about 12 bars
Keeps: 1 week at room temperature in an airtight tin
Freeze: 3 months
Per serving: 220 cals, 25 g carbs
A brilliant on-the-go breakfast or lunch box pick-me-up, these flapjack style bars are packed with fibre that helps to balance the natural sugars in the honey. We like to use a mixture of chopped apricots, sultanas, goji berries, hazelnuts, sunflower and pumpkin seeds.
225 g (8 oz) rolled oats
3 tbsp each plain and wholemeal flour
1 tsp ground cinnamon
pinch ground nutmeg
60 g (2 oz) dried fruit
30 g (1 oz) roughly chopped nuts
1 tbsp mixed seeds
120 g (4 oz/½ cup) thin honey
1 large egg
120 ml (4 fl oz) melted coconut oil
Preheat the oven to 180°C/Gas 4. Lightly oil a 20 cm x 20 cm (8” × 8”) baking tin and line with baking paper, cutting a small square out of each corner so the paper fits neatly into the tin.
Mix the dry ingredients with a pinch of salt in a large mixing bowl. Measure the oil in a jug then add your honey to make up to 240 ml (8 fl oz/1 cup). Add the egg to the jug, whisk with a fork, then pour onto the dry ingredients and mix well.
Transfer the mixture to the tin and spread out into an even layer with the back of a spoon or your hand. Bake for 20-25 minutes or until golden, then transfer the tin to a cooling rack. Leave for 5 minutes, then turn out onto a board and cut into bars.
The recipes are extracted from Judi’s new book, To Life! Healthy Jewish Food which is available to BUY NOW from YouCaxton Publications.
Franke customers can benefit from an excusive 20% discount off the cover price up until midnight 16th September. . Simply add FRANKE2020 at the checkout.
You can visit the website: www.healthyjewishfood.co.uk