NCMC

Food

Sally's crag-food recipies

Cheese Flapjacks

Ingredients:

50g/2oz Butter or margarine
50g/2oz Cashew nuts
50g/2oz Macadamia nuts halved
1 large Carrot peeled and grated
110g/4oz Double Gloucester cheese grated
150g/5oz Porridge Oats
1/2 tsp Dried mixed herbs
1 Egg

Method:

Preheat the oven to 180°C/350°F/Gas4. Melt the butter in the microware or a saucepan. Remove from the heat and then add the nuts, carrot, cheese, oats, herbs and egg. Mix well.
Grease a 20cm/8inch round pie tin. Spoon the mixture into the tin and press down well. Bake for 25-30 minutes, until golden brown. Leave in the tin to cool and then cut into 12 wedges.

Wholewheat Fruity Breakfast Bars

Ingredients:

270g/10zo jar apple sauce
115g/4oz ready-to-eat dried apricots chopped
115g/4oz raisins
50g/2oz Demerara sugar
50g/2oz Sunflower seeds
25g/1oz Sesame seeds
25/1oz Pumpkin seeds
75g/3oz rolled oats
75g/3oz Wholemeal self-raising flour
50g/2oz desiccated coconut
2 eggs, beaten

Method:

Preheat the oven to 200°C/400°F/Gas.6 Grease a 20cm/8in square shallow baking tin and line with baking paper.
Put the apple sauce in a large bowl with the apricots, raisins, sugar and the sunflower, sesame and pumpkin seeds. Stir together with a wooden spoon until thoroughly mixed.
Add the oats, flour, coconut, and eggs to the fruit mixture and gently stir together until evenly combined.
Turn the mixture into the tin and spread to the edges in an even later. Bake for about 25 minutes or until golden and just firm to the touch.
Leave to cool in the tin, then life out on to a board and cut into bars.

Will keep in an airtight container in fridge for about 5 days, also freeze well.

Variations: try substituting apple sauce for jam or apricots for caramelised stem ginger. Yum!