Home Made Granola Bars
These oaty, nutty, sweet granola bars are a great alternative to the shop-bought versions, and they’re super-simple to make, too! You can add any of your favourite nuts, dried fruits and grains. It’s all upto you!
Vegetable Oil; 75 gms Blanched Almonds; 200 gms Rolled Oats; 50 gms Sunflower Seeds or Pumpkin Seeds; 100 ml Honey; 6 tbsp. Smooth Peanut Butter; 10 Dates; 40 gms Bran; 1 tsp. Ground Cinnamon; 1 pinch of Salt; 50 gms Dried Cranberry; 50 gms Dried Apricots.
Preheat the oven to 180°C. Lightly grease a 22 cm-square baking dish with oil, then set aside. Roughly chop and add the almonds to a large baking tray with the oats and seeds. Spread them out into an even layer and place in the hot oven for 5-10 minutes, or until golden, stirring halfway through set aside. Gently heat the honey and peanut butter in a small pan over a low heat. Meanwhile, slit open the dates, pull out and discard the stones, then place into a blender with 100 ml of warm water. Add more water if mixture too thick. Blitz to a paste, stir into the warmed honey mixture, then leave to cool.
Transfer the toasted oat mixture to a large bowl with the bran, cinnamon and salt. Roughly chop and stir in the dried fruit, then mix in the honey mixture until well combined. Spoon it into the prepared baking dish, using the back of a spoon to press it into an even layer. Bake in the hot oven for 15 minutes, or until golden and set. Leave to cool slightly, turn it out onto a board and cut into squares, then set aside to cool completely. Store in an airtight container. These bars stay fresh for weeks.
Medium Red Pepper sliced; 1 small Onion chopped; 200g cooked and peeled Prawns; 120g long Grain Rice; 60g Frozen Peas; 1 tsp. Paprika; 1 tbsp. Olive Oil; 400ml Chicken Stock; 1 Garlic Clove, finely chopped; 1/2 tsp. Lemon Juice; 1 tsp. Paprika Powder.
Heat the oil in a frying pan and cook the onion and garlic for 3-4 minutes, or until the onion is soft. Add the pepper and cook for 3-4 minutes. Stir in the paprika and fry for 1 minute. Stir in the stock and rice, cover and simmer for 15 minutes, or until the rice is cooked. Add a little extra water if necessary. Add the peas, lemon juice and king prawns and cook for 2-3 minutes, or until heated through. Season to taste with salt and pepper and serve immediately.