Today I did my first ever car boot sale, excluding one when I was 10, where apparently I was pretty sassy with the customers, selling Polly Pockets to anyone who crossed my path. It wasn’t quite as successful today, getting up at 5.30 am, meeting the girls and sleepily displaying our unwanted junk in the pouring rain. Fortunately the weather cleared up by midmorning, but the initial drizzle put off any potential customers from leaving their beds early Sunday morning. So last night with these potential mishaps in mind I set out around midnight frantically putting together some breakfast bars to take for the coming day… Only to wake up to find they hadn’t set and still were extremely crumbly. BUT IT DIDN’T MATTER! As out of this mornings mayhem these beautiful bars were created, and they really are the best granola bars I have ever made. Once home from the car boot, I initially processed the nutty mixture, and planned to use it for a cheesecake base, but when my sister and I sat devouring it with a spoon, we decided it was too good to put with anything else- and hence the creation of the bars! The texture is chewy and soft, and they stick together the way a brownie does, delicious!
They are very simple bars that require no baking, so everything is left its completely natural and raw form- meaning all the goodness is kept within and nothing destroyed upon heating! The recipe was a very ‘throw it together’ idea, with the basis of what goes in being what I have most available to me… But it couldn’t have gone any better!
1 Cup of Oats
1/3 Cup Sunflower Seeds
1/3 Cup Pumpkin Seeds
1/2 Cup Dried Cranberries
2 Tbsp Flax Seed
1/4 Cup Peanuts
3 Tbsp Honey
3 Tbsp Peanut Butter
1/2 Dates (Pitted & Soaked)
Simply put all the dry ingredients into a food processor, and process until you get a nutty flour, and it starts to stick together.
At this point add in the honey, peanut butter and dates, and process until it all starts to stick together. You should be able to pick up the mixture between two fingers and roll it into a ball.
Place the mixture into a lined baking dish, an refrigerate for 5 hours, or overnight, until set.