Kallo brown rice cakes with Mackeral Pate
9th April 2015
Oatcakes Hummus Coriander
9th April 2015
Ingredients
- 20 g cherries dried
- 20 g blueberries dried
- 10 g cranberries dried
- 45 g porridge oats whole rolled
- 10 g Desiccated Coconut
- 11 g almonds
- 3 g sunflower seeds
- 4 g pumpkin seeds
- 4 g flax seed ground
- 4 g sesame seed
- 6 ml olive oil
- 1/2 ml water
- 32.5 g xylitol
- 1 tbsp molasses
- 1 tsp mixed spicesÂ
- 1 tsp Cinnamon
- 6 g organic virgin coconut oil (melted)
Servings:
Instructions
- Chop the dried fruit so that the sugar in them can create 'stickiness' that binds the bars when cooked.
- Place dried fruit in pan with water and heat gently for about 5 mins until softened.
- Add xylitol and molasses.
- Place the nuts and seeds in a food processor.
- When broken up put into bowl.
- Put dried fruit in food processor and whiz to a paste.
- Add fruit to nuts.
- Do a nice thick cooked porridge first, mix porridge and remaining ingredients.
- Press mixture into a lined swiss roll tin and smooth with the back of a wet spoon.
- If you can't press easily as mixture does not hold together, then add 1 tablespoon water.
- Bake in moderate oven for about 20-30 mins.
- When cool, cut into equal portions as 'bars'.
- Enjoy!
