2019-06-01_Healthy_Food_Guide_UK_(2)

Cranberry,oat

andseedbars

prep 10 mincook 20 minmakes 12

vegetarian dairy free

110gporridgeoats

50gwholemealflour

40gdriedcranberries

25gpumpkinseeds

1tbspsesameseeds

1 egg,lightlybeaten

2tbspsunfloweroil

75g runny honey

PERBAR

123kc al 1.4gfibre

5gfat 2.9gprotein

0.7gsaturates 0gsalt

16gc arbs 15mgcalcium

7g sugars 0.8mg iron

1 Heattheovento180°C/fan160°C/

gas4.Linea 20cmsquarebakingtin

withnon-stickbakingpaper,allowing

thepapertohangover2 ofthesides,to

formhandles.Combinetheoats,flour,

cranberries,pumpkinseeds,sesame

seedsandeggina largebowl.

2 Puttheoilandhoneyina smallpan

setovera lowheat.Stirtogetheruntil

smooth,thensimmerfor1 min.Addthe

honeymixturetotheoatmixture and

stiruntilwellcombined.

3 Pressthemixturefirmlyintothe

preparedtinandsmooththesurface

with the back of a spoon. Bake for

20 minoruntila deepgoldencolour.

Coolcompletelyinthetin before

cutting into 12 bars.

TOSTORE, keepthecutsnackbarsin

an airtight container for up to 3–4 days.

Cranberry,

oat

andseed

bars

RECIPE: CHRISSY FREER. PHOTO: MARK O’MEARA

66 HEALTHY FOOD GUIDEJUNE 2019

Sweet treats