Baking Heaven April 2020

Recipe by arcticicedcoffee.co.uk

Recipe by Love Fresh Berries (www.lovefreshberries.co.uk)

Quick, easy to make

& a great healthy snack!

46 baking heaven APRIL WWW.FOODHEAVENMAG.COM

Caramel latte

seeded lapjacks

SERVES 16

330ml (11½fl oz) Arctic Iced Coffee

Caramel Latte

150g (5½oz) salted butter

Mapled blueberry

& pecan balls

MAKES 16

200g (7oz) pecans

50g (1¾oz) sesame seeds

1 tbsp maple syrup

a pinch of salt

75g (2¾oz) Chilean blueberries,

roughly chopped

1 Preheat the oven to 200°C/Gas Mark

6. Place the pecans on a baking tray and
   the sesame seeds in one corner. Roast
   for 5 minutes until you can just smell
   them. Cool slightly.
   2 Reserve 1 tbsp of the sesame
   seeds, placing the rest in a small food
   processor or blender and blitz until they
   form a soft spread. You will need to stop
   and scrape down the sides from time to
   time. Add the maple syrup and salt, blitz
   again, then transfer to a bowl and stir in
   the blueberries.
   3 Form the mixture into walnut-sized
   balls. Spread the reserved sesame
   seeds on a plate and roll the balls
   to cover with the seeds. Chill until
   firm for at least 20 minutes. Store in
   an airtight container in the fridge for up
   to 3 days.

1 Preheat the oven to 180°C/Gas

Mark 4. Line a baking dish,

approximately 25x20cm (10x8in) with

greaseproof paper.

2 In a saucepan, bring the Arctic Iced

Coffee to the boil and reduce by half.

Turn down the heat and add the butter,

sugar and syrup. Stir until the butter and

sugar are melted and combined.

3 In a bowl, mix the oats, fruit and

seeds, then stir in the coffee mixture.

4 Tip into the prepared baking dish

and cook for 25 minutes until firm

and golden. Leave to cool in the dish,

then refrigerate.

5 Cut into 16 bars.

Tip As an extra treat, dip one side of

the bar into melted chocolate.

55g (2oz) soft dark brown sugar

1 tbsp golden syrup

250g (9oz) porridge oats

300g (10½oz) dried dates and

apricots, chopped

100g (3½oz) mixed seeds