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Breakfast Energy Bars


100g butter

  • 200g clear honey

  • 200g rolled oats

  • 150g mixed seeds

  • 100g

  • toasted flaked almonds

  • 100g sultanas

  • 50g ground almonds

  • 2 tsp sesame seeds

Equipment

  • AGA Cast Aluminium Saucepan

  • 24cm Springform Cake Tin

  • AGA Grid Shelf

  • AGA Cold Plain Shelf

  • Wooden Spoons

Heat the butter and honey in a saucepan until the butter has melted. Stir in the remaining ingredients except sesame seeds and press into a 22cm square baking tin or a round AGA Spring Form 24cm. Sprinkle over the sesame seeds.

2 oven AGA: Place the tin on the oven grid shelf set on the floor of the Roasting Oven with the cold plain shelf on the second set of runners down and bake for about 15 minutes until golden.

3 and 4 oven AGA: Place the tin on the oven grid shelf on the fourth set of runners down and bake for about 15 minutes until golden.

Allow to cool slightly before cutting into 12 bars. Leave in the tin to cool completely before removing.

Rayburn cooking: Bake in the centre of the Main Oven on 180°C, Gas Mark 4 for about 15 minutes until golden.

Conventional cooking: Bake in a preheated oven at 180°C, fan oven 160°C, Gas Mark 4 for about 15 minutes until golden.

Earlier Event: December 11
Mulled Rose' Wine
Later Event: December 12
Quesadillas