At Dish we don’t advocate panic buying or hoarding; supply chains will continue to function and food will still be available. But if you want to limit supermarket visits and are keen to stock up on pantry staples, have we got the recipes for you! All the bases of these dishes are vegetarian and come with suggestions for how to add meat or “˜work them your way’ for alternative serving ideas.
Today’s recipe: Granola Bars
A delicious mix of oaty, nutty sweetness, all packed into these easy-to-make, high-energy, snack-sized treats
1â…” cups quick rolled oats
â…“ cup plain flour
½ cup each desiccated coconut and caster sugar
1 teaspoon each ground cinnamon and ground ginger
¾ cup roasted, skin-on almonds
½ cup each walnuts, pitted dates and white sultanas or raisins
¼ cup crystallised ginger
â…“ cup tahini
¼ cup nut butter
90 grams butter, melted
â…“ cup runny honey
1 tablespoon water
Grease a 20cm square cake tin and fully line with baking paper.
Preheat the oven to 160°C fan bake.
Combine the oats, flour, coconut, sugar and the spices in a large bowl.
Chop the almonds, walnuts, dates, sultanas or raisins and crystallised ginger into small pieces and stir into the oat mixture.
Place the tahini, nut butter, melted butter, honey and water into a bowl and stir together until smooth. Pour onto the dry ingredients and keep stirring until everything is damp and evenly coated.
Tip the mixture into the prepared tin and press firmly so it’s well packed and an even thickness.
Bake for 40 minutes until a little brown around the edges and golden on top. Cool in the tin then cut into bars and store in an air tight container. Makes about 12-16 bars.
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