Delicious Fruit/Nut Bar, First Trial

I have played with a few recipes and after a few tweaks and personal preferences, I am pretty happy with the result. It’s moist and just sweet enough, and doesn’t crumble which is bonus as my young son loves them…

This recipe is for a 35 X 25 cm baking tray, lined with baking paper. Oven pre-heated at 170°C.

115 g Dried Cranberry

50 g Currant

160 g Pumpkin Seeds

55 g Sunflower Seeds

40 g Flaxseed/Brazil Nut Meal Mix

250 g Almond Chopped Roughly

2 Cups Pitted Prunes Chopped Roughly

1 Cup Sultana

115 g Turkish Figs, Stemmed and Chopped Roughly

215 g Medjoul Dates Pitted and  Chopped Roughly

3 Large Free Range Eggs

130 g Plain Flour

1/2 Tsp Bi Carb

1/2 Tsp Baking Powder

50 g Melted Butter

150 g Honey

1/2 Tsp Pure Vanilla Paste

1/2 Tsp Chinese 5 Spices

1/2 Tsp Sea Salt Flakes

Combine all fruits, seeds and nut in a large mixing bowl. Add the flour already mixed with bi carb, salt and baking powder.

In saucepan or microwave, melt butter and honey together, add vanilla and spices. When room temperature, add eggs and mix well.

Add to dry ingredients and mix till combined.

Place evenly into the tray and bake for 25 minutes at 170°C.

Cool down then cut to size and keep in container in fridge for about
10 days