These fruity flapjacks come courtesy of a new cookbook that landed on my door last week - Hungry, written by Innocent Drinks in collaboration with food writer Anna Jones. The book aims to provide families with healthy, tasty alternatives to fast food and includes delicious recipes for Oven Baked Squash Risotto (which I will be trying soon), Sweet Potato Beanie Bake, Lamb Shank Tagine, Pea and Bacon Soup...as well as desserts (the banana ice cream sounds fab), quick wholesome breakfasts and of course smoothies. The book also has a very interesting wee-ometer page - which I will leave to your imagination......
Not content with just the cookbook though, the people at Innocent will be hitting the road in their HGV (AKA Hungry Grassy Van) between the 9th -23rd September to showcase some of the recipes from the book. HGV will be stopping at London, Bristol (13-15th September), Manchester and Glasgow...and lots of places in between and serving diners with very reasonably priced (£2-£3 per dish or £5 meal deal) meals that will count towards your 5 a day.
RISE AND SHINE FLAPJACKS
| Serves: 12 squares | Prep Time: 15 Minutes | Cook Time: 25 Minutes | Total Time: 40 Minutes |
- Handful of dried apricots, chopped very small
- Handful of dates, chopped very small
- 150g Butter
- 3 TBSP Apple Juice
- 3 TBSP Runny Honey
- 225g Porridge Oats
- Handful of raisins
- 1 TBSP Dessicated Coconut
- Step 1: Preheat oven to 150c/Gas 2 and lightly grease a 30 x 20 cm baking tin.
- Step 2: Melt the butter over medium heat, take off heat and stir in honey and apple juice.
- Step 3; In a separate bowl mix together all the other ingredients then pour the melted butter mixture on top. Mix thoroughly, press into tin and bake for 25 minutes.
- Step 4: Leave to cool in tin then cut into squares.