Makes 16
Olive oil for greasing
75g shelled pistachios
100g mixed seeds (I used a mixture of chia, sunflower and pumpking)
250g oats
8 Medjool dates (I used about 12 normal dates)
100g dried apricots
50g of dark chocolate (70%)
100ml maple syrup (it's quite sweet so can use less but add some water to have same quantity of liquid)
4 tbsp of smooth almond butter (I used chunky, really doesn't matter)
- Preheat the overn to 180oC/gas 4. Grease and line a 20cm x 20cm baking tin.
- Chop the pistachios, then scatter over a baking sheet with the mixed seeds and oats, roast for 20mins untl golded and toasted, turn occasionally.
- Destone and roughly tear the dates and roughly chop the apricots and chocolate.
- Place the maple syrup, almond butter, dates and 150ml of water in a small pan over a low heat. Gently heat for 10mins, mashing the dates with the back of the spoon until you have a sticky sauce.
- Tip the oats, seed and pistachios into a large bowl along with the apricots and pour over the maple syrup mixture. Coat everything in the sticky sauce before gently folding in the dark chocolate (don't do what I did!! I added the chocolate to the mixture before adding the syrup...hence yours won't look like mine, they will look lovely and golden with chunks of chocolate!!!).
- Pour the mixture into the baking tin, use the back of the spoon flatten into and even layer.
- Bake for 15 - 20 mins, or until golden, then cut into portions.
164 calories
Fat 8.9g
Sugars 9.8g
Salt 0.02g
Protein 5.2g
Carbohydrates 20.1g
Fibre 2.8g
Recipe from Jamie Magazine, by Elspeth Meston
