Morning Tea Slice | Hugh Fearnley-Whittingstall

Описание: This scrumptious raw recipe comes from my friend and former River Cottage colleague Nonie Dwyer and the title sums it up nicely – these fruity bars are great with your morning cuppa as an effort-free but energy-packed breakfast or elevenses.

Flakes of millet – a nutritious, gluten-free grain, easy to find in health food shops – help to bind these sweet, tasty slabs together.

• Recipe taken from Hugh's new book, River Cottage Light & Easy, published by Bloomsbury.

• Order River Cottage Light & Easy, here: http://astore.amazon.co.uk/rivecott-2...

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INGREDIENTS:

Makes 10 bars

100g millet flakes
75g whole, skin-on almonds
175g unsulphured dried apricots
200g pitted dates, chopped 100g dried apples
50g raisins
2 dried figs, tough stem ends snipped off
Freshly grated nutmeg (optional)
1⁄4–1⁄2 teaspoon ground cinnamon (optional)
Finely grated zest of 1 orange and juice of about 1⁄2 the fruit

DIRECTIONS:

Line a 19–20cm square tin or dish with cling film or baking parchment.

Put all the ingredients, except the orange juice, into the bowl of a food processor.

Pulse until well chopped and combined, stopping once or twice to scrape down the sides so the blades can process all the ingredients.

Slowly add the orange juice, pulsing the mixture until it comes together into a very stiff, chunky paste.

Press the mixture firmly into the prepared dish in an even layer, smoothing over the top.

Refrigerate for 3–4 hours or, preferably, overnight, then slice into bars. Store in the fridge. These bars will keep happily for at least a couple of weeks.

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