Friday 7th April is Walk to Work Day. In this age of growing awareness about how bad a sedentary lifestyle is for our health, walking to work can make a huge difference in our lives, our lifespans, and if enough of us do it, our environment. Here is a recipe to help you on your way!
Makes 18 Bars
Preparation time 15 mins
Ready in 20 minutes
- 60g sunflower seeds
- 60g sesame seeds
- 60g pumpkin seeds
- 60g flax seeds (also known as linseeds)
- 60g Pine Nuts
- 100g semi-dried cranberries
- 100g semi-dried blueberries
- 100g gluten-free porridge oats
- 2 tablespoons soft brown sugar
- 5 teaspoons ground cinnamon
- 5 teaspoons ground coriander
- 1 x 397g tin condensed milk
- 150g unsalted butter, cut into small cubes
- Preheat the oven to 1800C/3500F/gas mark 4. Line a 24cm square baking tin with baking parchment.
- Place the seeds, fruit, oats, sugar and spices in a large bowl and mix well.
- Put the condensed milk and butter into a bowl and place over a pan of gently simmering water. Melt together until well blended and hot. This will take about 15 minutes.
- Stir the butter mixture into the fruit and seeds and mix really well.
- Spoon the mixture into the tin and pack down lightly with the back of the spoon.
- Bake for about 20 minutes, until slightly golden.
- Remove from the oven, cool and cut into bars.
You can experiment with other seeds and dried fruits according to taste.
In season this month
Fruits & Nuts
Vegetables & Herbs
Cabbages, Cauliflower, Morel Mushrooms, Purple Sprouting Broccoli, Spring Greens, Lettuce, Radishes, Sea Kale, Sorrel, Watercress
Meat & Game
Lamb, Wood Pigeon
Fish & Shellfish
Brown & Cock Crab, Pollack, Wild Samon, Sea Trout
Going out of season
Cockles, Oysters, Venison, Wild Garlic, Winkles
Suzanne is a professional chef, wife and mother who has lived in south East London all her life. You can email Suzanne with any comments or questions at firstname.lastname@example.org
This article first appeared in the April 2017 issue of SE22 magazine.