it was a drizzly sunday and the last thing i felt like doing was going outside. there’s always something new for me to try and cook, and with an impulse sainsbury’s magazine purchase, i had some inspiration for a healthy dessert bar.
these bars came out great, albeit a little rough around the edges. the recipe was in a feature about mufas, and the rest on the page are worth trying out as well. i’ll give them a go later on. for now, something sweet that’s also good for me. i’ll take it.
sesame, oat, and apricot bars
they ask for crunchy peanut butter here; however, i didn’t have any to hand, so i chopped up some natural roasted peanuts and mixed them in with my smooth peanut butter from the cupboard. diy!
the particulars:
- 75g crunchy peanut butter
- 100g light brown sugar
- 6 tbsp agave nectar (or clear honey)
- 225g goat’s yogurt
- 15 soft dried apricots, chopped
- 3 tbsp sesame seeds
- 3 tbsp pumpkin seeds
- 225g oats
- line a baking dish with parchment paper and preheat the oven to gas mark 5 (375F).
- in a saucepan, heat up the peanut butter, sugar and agave nectar (or honey) together gently. when melted, stir in the yogurt, apricots, both types of seeds, and the oats.
- tip into the dish and press down firmly with the back of a spoon. bake for 30 minutes.
- using a small, sharp knife, cut into 8 bars (or 16 squares) while still warm. cool completely, then turn the bars out of the dish.
lesson learned: it’s okay if it doesn’t look perfect in the dish. it will still TASTE perfect.
