150g Spelt Porridge Flakes
80g mixed seeds (pumpkin, sesame)
100g chopped mixed fruit (apricots, dried cranberries)
25g Wholegrain or Bakers Blend Spelt Flour
1 tbsp molasses
3 tbsp Agave syrup
100g butter
1 tsp vanilla essence
1 tsp cinnamon

Preparation time 10 minutes
Cooking time 20 minutes
Makes approximately 10 bars

You will need to line an oven dish approx 15 x 20 x 6cm with non stick baking paper, make sure it hangs a little over the edges.

1. Preheat the oven to180C.
2. In a large bowl mix together the spelt flakes, flour, seeds, cinnamon and chopped fruit.
3. Melt the butter with the molasses. Add this to the dry ingredients with the agave syrup and vanilla. Mix together well.
4. Lightly grease the parchment paper. Using a potato masher press the mixture evenly into tin. Bake in the oven for 20 minutes until golden. Completely cool in the tin then remove and cut into 10 bars. Store in an airtight container.

Kindly Donated by
Jessica Andersson
Jessica's Recipe Bag


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