22 Street Lane Nursery - Dish of the Month
December 2020 Dish of the Month Recipe
Ingredients: • 4 dried figs
• 30g of sour cherries • 30g of cranberries • 30g of pumpkin seeds • 50g of butter • 100g of demerara sugar • 2 tbsp of honey • 100g of porridge oats • 100g of rolled oats • 100g of dark chocolate • 20g of chia seeds
Method: 1. Turn the oven on to 180°C/350°F/Gas 4.
2. Roughly chop the figs and then add these to a food processor along with the sour cherries, cranberries and half the pumpkin seeds. Add a spoonful of chai seeds and blitz everything together - but not for long - so you are left with nice sizeable chunks of the seeds and fruit. 3. Tip this mixture into a large mixing bowl along with the rest of the whole pumpkin seeds and chia seeds 4. Melt the butter with the sugar and honey in a pan, trying not to stir it too much and allowing it to melt together gradually. 5. Once melted, mix in the oats and the fruit. Then spread the mixture out evenly in an oven tray then bake for 25 minutes. 6. Melt the chocolate slowly in a bowl over simmering water. When the flapjacks are baked, cut them into small rectangles and dip them as far as you dare into the melted chocolate. 7. Allow to chill for 20 minutes in the fridge and then serve.
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