These home-made snack bars from Antony Worrall Thompson are fun to bake.
Something for elevenses
We’re all entitled to a snack and yet so many are high in fats that often it’s hard to find something suitable. I hope you’ll enjoy this bar, but don’t have too many as the dried fruits are high in sugar.
Makes 9
- 325g of your favourite dried fruits (I like dried apples, apricots, pears and blueberries)
- 200g ‘no nuts’ muesli
- 1/2 teaspoon mixed spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon five spice powder
- 75ml hibiscus or pomegranate juice
- 2 tablespoons runny honey
- 65g wholemeal flour
- spray of oil
Pulse the dried fruit in a food-processor until well chopped but not puréed. Combine the fruit with the muesli and spices.
Meanwhile heat the juice and honey in a large saucepan then stir in the flour followed by the muesli mixture, stir well to combine.
Preheat the oven to 200ºC/gas mark 6.
Line a 25cm square or rectangular shallow baking dish with parchment paper and lightly spray with oil. Tip the mixture into the dish and smooth over the contents.
Bake in the oven for 25 minutes, checking from time to time to make sure they are not getting too brown; if they are, reduce the oven temperature to 180ºC/gas mark 4.
Allow to cool, turn out, then peel back the paper and cut into squares or rectangles, depending on the shape of your tray. Store in an airtight container for up to 1 week.
Tip
I’m going through a hibiscus drink phase but feel free to use another juice such as apple.
Per serving
208 cals
2.2g fat
0.4g saturates
29.1g sugar
4.7g fibre
0g salt
2.9g fat per 100g
Recipe taken from The Essential Low Fat Cookbook by Antony Worrall Thompson (Kyle Books, £20) Photography by Georgia Glynn Smith.