Tuesday, February 12, 2013

That's not how you make porridge...

I cook with the philosophy of Yoda, you'd think Julia Child would be more appropriate but no, Yoda, it is.
So when I was watching an episode of River Cottage where they made a breakfast bar, it did not deter me that I only had 3 of the ingredients required. The peanut butter was substituted for some tahini blended with some pecans and hazelnuts, the honey was golden syrup and so on. The key is never be afraid to cook, it may not arrive as the planned but you have created an original recipe (just pray its edible).
This is the original River Cottage recipe below is a combination of my replacement ingredients and a trip to the shops.



Date and Oat Bar
Ingredients
  • 125 grams unsalted butter
  • 80 grams brown sugar
  • 150 grams total combined weight of peanut butter and tahini (how much of each is up to you)
  • 80 grams honey
  • zest of 1 lemon and lime
  • 300 grams rolled oats (450 grams if you want extra crunchy bars)
  • 150 grams chopped dates
  • 150 grams mixed seeds, Pepita, linseed, sunflower and black sesame
  • 50 grams almond meal
  • extra honey and white sesame seeds
Method
  • In a large pot melt butter, brown sugar, peanut butter, tahini and honey on low heat.

  • Add remaining ingredients and mix well

  • Press into a greased pan (i used 18cm x 28cm, but what ever you have is fine)
  • Drizzle top with extra honey and sprinkle with sesame seeds
  • bake at 160 degrees Celsius for 30 minutes.
  • Cool completely before cutting.



I store this in the fridge, mostly because is a million degrees at the moment and it is really nice chilled.




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