Fruit, Nuts & Seeds for a Summer treat

Fruit, Nut & Seed Bars

Summer’s here and the time is just right to get out those BBQs in the garden or take a picnic to a favourite spot. Bake this easy recipe in a foil container to put out on the garden table or simply wrap and pop in your picnic basket. These bars are packed full of flavour with dried fruits, nuts and seeds and make a healthy treat with no added sugar. 

What you need

7oz/200g butter

6oz/175g honey

12oz/340g porridge oats

6oz/175g dried fruits

4oz/110g chopped mixed nuts

1 tbsp pumpkin seeds (pepitas)

1 tsp linseeds

2 tbsps lemon juice 

Preheat the oven 180C (160C Fan)/Mark 5/350F 
Melt the butter and honey gently in a pan over a low heat.

Mix the porridge oats with the dried fruit nuts and seeds, keeping a few seeds back to decorate the top. Add the melted butter and honey and stir in well.

Spoon the mixture into a tin or foil case (23cm x 23cm). 
Scatter the reserved nuts and seeds on the top. 
Bake in the oven for about 25 minutes.  
Allow to cool before cutting into bars with a sharp knife.

Fruit, Nut and Seed Bars

Meryl says : This is a really versatile recipe which you can vary to your own taste and what’s in your store cupboard. 
I used apricots, raisins and sultanas but you could use other dried fruits such as cranberries, dates or gogi berries. 
Almonds, brazils, hazelnuts, pistachios, walnuts were my choice but macademias nuts or pecans work just as well. 
Pumpkin seeds (also known as pepitas) and linseeds fitted the bill but chia and sesame seeds are equally good.  
Finally, cacao nibs would also give the bars an intense chocolate flavour. 

What's your choice?

I should Coco...

Coconut Tartlet

For several centuries since they was discovered by Spanish and Portuguese explorers, coconuts have been associated with the exotic. But in the tropics and sub tropics, they are known for their versatility with many uses ranging from cosmetics to food and even claims as a cure for all sorts of ailments.

Grandma had a number of baking recipes with  desiccated or shredded coconut. The humble Coconut Tartlets recipe is one of my favourites. It makes about 12 tartlets.

Coconut Tartlets

4oz/110g shortcrust pastry

strawberry or raspberry jam

2oz/50g butter

2oz/50g sugar

1 egg (beaten)

2oz/50g desiccated coconut

1 tbsp self raising flour

Pre heat the oven to 180 C (Fan 160 C )/ Mark 4 / 350F. Roll out pastry thinly (2mm) and cut into 12 rounds  with a cutter. Place the rounds in the bun tin. Put half a teaspoon of jam in the bottom of each tartlet. Cream the butter and sugar until light and fluffy. Add the beaten egg and coconut. Place 1tsp of the sponge mixture on top of the jam. Bake for about 20 minutes until the sponge is golden brown. Leave to cool for about 5 minutes before removing from the tin.

For more of Grandma’s Coconut recipes, check out

 Coconut Haystacks 

Coconut Fingers 

You should definitely Coco....