This scrumptious raw recipe comes from my friend and former River Cottage colleague Nonie Dwyer and the title sums it up nicely these fruity bars are great with your morning cuppa as an effort-free but energy-packed breakfast or elevenses. Flakes of millet a nutritious, gluten-free grain, easy to find in health food shops help to bind these sweet, tasty slabs together.
Makes 10 bars
100g millet flakes
75g whole, skin-on almonds
175g unsulphured dried apricots
200g pitted dates, chopped
100g dried apples
2 dried figs, tough stem ends snipped off
Freshly grated nutmeg (optional)
Ό- ½ teaspoon ground cinnamon (optional)
Finely grated zest of 1 orange and juice of about ½ the fruit
Line a 1920cm square tin or dish with cling film or baking parchment.
Put all the ingredients, except the orange juice, into the bowl of a food processor. Pulse until well chopped and combined, stopping once or twice to scrape down the sides so the blades can process all the ingredients. Slowly add the orange juice, pulsing the mixture until it comes together into a very stiff, chunky paste.
Press the mixture firmly into the prepared dish in an even layer, smoothing over the top. Refrigerate for 34 hours or, preferably, overnight, then slice into bars. Store in the fridge. These bars will keep happily for at least a couple of weeks.
Recipe and images taken from River Cottage Light & Easy by Hugh Fearnley-Whittingstall, published by Bloomsbury, $49.99
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