Friday, 26 February 2016


“All happiness depends on a leisurely breakfast.” - John Gunther

I love having a leisurely breakfast with music playing, hot toast, poached eggs, freshly made proper coffee, fruit, freshly squeezed juice… Sometimes though, it’s a mad rush at breakfast time and people have a few sips of coffee and leave the house without eating anything. Bad move, but I have been guilty of this myself on more than one occasion. The answer is to have some quickly portable breakfast food around that can be taken and eaten on the run. Enter the Fruit and Nut Bars:

Fruit & Nut Bars
Olive oil
1 and 1/2 cups rolled oats
1/2 cup wholemeal self-raising flour
1 cup dried apricots, chopped
1/2 cup dried cranberries
1/2 cup sultanas
1/2 tsp ground cinnamon
Pinch of ground cloves
1 tbsp sunflower seeds1 tbsp sesame seeds
2 tbsp roughly crushed almonds
1 cup skim milk powder
3 tbsp margarine
4 tbsp honey
250 mL apricot nectar

Preheat the oven to 200°C. Line an 18 x 28 cm rectangular baking tray with baking paper and lightly grease with olive oil.
Place all the dry ingredients in a bowl, mix well and set aside. Place the margarine and honey in a medium saucepan over a low heat and stir until the margarine has melted. Add to the bowl and stir through, adding the apricot nectar mixing well.
Press the mixture into the pan, spreading firmly with the back of a spoon. Bake for 20-25 minutes, or until golden brown. Remove from the oven and, while still hot, cut into ten bars. Remove from the tin and serve warm or at room temperature.

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