This recipe has been a staple in our family since we started going to school. It’s gone through several reinventions and reworkings in its time and is almost unrecognisable from the orginal. They make an excellent snack, rich in energy and of course tastiness.
85g vegan margarine
85g coconut oil
55g date syrup
85g honey
225g porridge oats
1 tablespoon each of sesame, sunflower, pumpkin & ground linseeds
55g whole almonds
1 tsp cinnamon
1 tsp ground ginger
Optional extras : Ginger – stem or crystallised
Rind of an orange or chocolate chips
- Melt oil & margarine along with the date syrup & honey in a medium sized heavy based pan gradually over a moderate heat. Add all the other ingredients to the pan and mix to combine.
- Spread in a baking parchment lined Swiss roll tin and bake at 180 c for 10 mins . Turn tin round to the other side so the front and back switch places and bake again for 8 mins or until golden. If you like them crisp lower the oven temperature to 130 c and bake another 10 minutes or so . Leave to cool then cut into squares. They will crisp as they cool but if they are not hard enough ( sometimes the middle stays soft and the edges are firm) you can bake them again in a low oven once cut. Once cool store in an air tight container.
