We’d gone our separate ways on that sunny morning, pre-Storm Gareth, but rendezvoused (is that a word?) back at the house at about 11.30. It was such a fine day (at that stage) that we decided on a walk through Ormeau park to the Café at the Asian Supermarket.
Mr Saturday Night had his usual scone – while I hummed and hawed, and finally chose a bar called an Apricot Crunch. I’m not a huge fan of bought traybakes, (I find them too sweet, by and large) but I have to admit I was immediately smitten by this creation, and hoovered it up before someone (and I’m not looking at anyone in particular here.. 😉 ) swiped it from under my nose.. The café had begun to get busy with the early lunch-time rush, so I didn’t have the chance to ask if there was a recipe for this excellent item. ‘No bother’ thinks me, ‘I’ll check the internet’.. Naturally, it took a whole lot longer than I thought, but here’s my humble offering, and as usual I’ve made the mistakes, so you don’t need to worry about them..
- A shallow 8×8 inch ( 20x20cm) baking tin, lined.
- A medium/large bowl
- A tablespoon, or wooden spoon, for mixing.
- 150g Rolled oats (NB: not instant)
- 60g peanut butter – I used Crunchy.
- 1 large banana, mashed
- 40g Sunflower seeds
- 40g other seeds – I used Chia and Poppy
- 40g chopped apricots – I used unbleached Apricots because that’s what I always use, but the yellow ones definitely look better..
- 30g raisins
- 100mls Maple syrup
- 1 teaspoon cinnamon
- 50g Dark Chocolate – for drizzling after the bars have cooled – optional.
- Preheat over to 180 degrees fan and toast the sunflower seeds for 10-11 minutes on a small baking sheet.
- Line an 8x8inch tin with baking paper.
- In a large bowl, mix together the mashed banana and peanut butter.
- Stir in the oats, making sure that all of the oats are moistened.
- Add maple syrup and cinnamon and stir until combined.
- Remove toasted seeds from oven and stir into the oat mixture, along with the Chia and Poppy seeds.
- Add raisins and chopped apricots.
- Press mixture into 8×8 baking pan, making sure it is evenly distributed and tightly packed (use a flat-bladed knife, or the back of a spoon for this)
- Bake for 25 minutes at 180 fan
- Cool for at least 1 hour before cutting into squares on a cooling tray
- Melt the chocolate if using, and drizzle lazily over the squares..
- Enjoy with a big mug of coffee!
- Amazingly, with all the Maple syrup in these, they’re not actually that sweet – making one think (erroneously, I fear) that they’re calorie-free. They’re not, but all that raw stuff must be good for you – seeds, oats, banana, even organic Peanut Butter!
- They’re definitely not sweet enough for kids – I really don’t think they’d like them – all the more for us then 😉
- I think that you can put virtually anything you want into these – the original recipe I saw (well, one of them) had a load of nuts, so feel free to make them your own.