From River Cottage ‘Everyday’ book in the breakfast section. It’s very easy and very customisable to your own tastes.
• In a large saucepan melt the butter, sugar, PB and honey on a low heat
• Add the zests and the fruit for a bit as it is finishing melting
• Stir in the oats and most of the seeds
• Press into a tin (20cm x 20cm is good), drizzle a little more honey and sprinkle the last of the seeds on top
• Bake at around 150-160°C for about 30 minutes (golden brown at the edges)
• Cool in tin, turn out and cut into slices
Tastes even better the next day if you can wait
(makes about 12-15)
Notes:
• For the fruit and nuts use whatever suits your taste. I used figs, dates and raisins and a bag of sunflower, pumpkin and pine nut seeds from the supermarket. The original recipe suggests apricots, linseeds, poppy seeds.
• The orange zest in this recipe really breaks through the sweetness of the honey and the salty peanuts so unless you can’t stand orange I wouldn’t leave it out. That said I’m sure they’d be tasty either way.
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