Gino D'Acampo's Breakfast Bars
Over a year ago
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Ingredients
- 50g dried mango
- 100g dried figs
- 100g dried apricots
- 60g almonds
- 50g sunflower seeds
- 50g porridge oats
- 60g wholemeal flour
- 60ml apple juice
- 4 tbsp runny honey
Accompaniment
SponsoredOrigin Pinot Grigio Organic
The nation's favourite tipple in an organic bundle. A great value wine, from Italy's ever popular Pinot Grigio grape. This wine is perfectly balanced with juicy pear and peach notes and soft floral aromas
Method
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1
Preheat the oven to 190C/170C fan/gas 5.
Place all the dried fruits in a food processor and blitz until roughly chopped. Fold in the almonds, sunflower seeds, oats and flour. Pour in the apple juice with the honey and roughly blitz.
Line a baking tray with greaseproof paper (a Swiss roll tin about 23cm x 30cmis ideal). Transfer the mixture into the baking tray and spread evenly with a knife, to the edges or until about 1cm thick. Bake in the middle of the oven for 20 minutes until golden brown.
Remove from the oven. Leave in the tray to cool, it’s easiest to score into bars while still warm.
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