1 teaspoon each of baking soda and cream of tartar
4 oz (110 g) wholegrain flour (barley or rye)
6 oz (170 g) chopped dates
3 oz (85 g) currants
4 fl oz (110 ml) apple juice
Rind and juice of one lemon
3/4 lb (340 g) rolled oats
1/2 teaspoon sea salt
1 teaspoon cinnamon
2 oz (55 g) roasted, flaked nuts or sunflower seeds
1 oz (28 g) sesame seeds
1 - 2 eggs
4 oz (110 g) wholegrain flour (barley or rye)
6 oz (170 g) chopped dates
3 oz (85 g) currants
4 fl oz (110 ml) apple juice
Rind and juice of one lemon
3/4 lb (340 g) rolled oats
1/2 teaspoon sea salt
1 teaspoon cinnamon
2 oz (55 g) roasted, flaked nuts or sunflower seeds
1 oz (28 g) sesame seeds
1 - 2 eggs
method
1. Heat the oven to 350°F (180°C) gas mark 4
2. Add the raising agent to the flour.
3. Cook the fruit in the juices for 5 minutes, then add to the flour and remaining dry ingredients.
4. Beat the eggs and add.
5. Mix well to a soft texture and bake in a greased, lined tin for 40 minutes.
6. Cool and cut into squares.
2. Add the raising agent to the flour.
3. Cook the fruit in the juices for 5 minutes, then add to the flour and remaining dry ingredients.
4. Beat the eggs and add.
5. Mix well to a soft texture and bake in a greased, lined tin for 40 minutes.
6. Cool and cut into squares.
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
