Ingredients. Makes 8 squares
60g (about 6 medium) soft Iranian dates
40ml runny honey
25ml virgin coconut oil
2 dessertspoons (25g) raisins, pre-soaked in water (to stop them burning in the oven)
18g dried mango
25g (about 4) dried apricots
15g dried cranberries
60g rolled oats
Coconut oil, for greasing the tins
Method
- Tear the dates in half and remove the stones
- Put the dates into your bowl and mash them down, using a fork
- Add the honey (weigh it straight into your bowl of dates)
- Using a blunt knife roughly chop the dried apricots and dried mango and add these to the mixture.
- Add the raisins and cranberries
- Add the melted coconut oil (your teacher will give you this) and the oats.
- Stir the mixture very thoroughly until everything is mixed in.
- Grease your tray with a little coconut oil
- Spoon the mixture in, using spatula to scrape it all out of the bowl, then use a flat knife to evenly spread the mixture over the tin.
- Bake for 20 minutes until evenly brown.
- Mark out eight squares, and leave the bars to cool on the tray.
- Once they are cool, separate the bars and carefully pack them away, using a palette knife. Eat one of your granola bars and take the rest home to share!
