soft chewy snacks bar

These are delicious, not just for the kids either, On a busy day, your  work load has gone crazy it,s  coming at you from all direction all at the same time, suddenly feel drained your inner battery is beginning to run low, grab a couple of these along with  a quick cuppa, off t you go again, re- energizer.

Ingredients
Make them from organic Ingredients. (chemical free)

4 oz  barley oat flakes  (Porridge oat)
2 weetabix biscuits
2 oz  pumpkin seeds
2oz pistachio  nuts (chopped)
2 oz  sunflower seeds
1 oz white sesame seeds
1 oz  millet
1oz flax seeds
1 oz chia seeds
2 oz cranberries (chopped)
pinch of dried  ginger
pinch ground cinnamon
3 oz  agave  nectar
3 oz butter
3 oz honey

In my recipe  the cinnamon and ground ginger are still non organic as we are still searching for these  locally. 

Preparation.

1.  Preheat oven to 360f - 180 c degrees. In a large mixing bowl  combine  all dry  ingredients, mix well.

2.  In a small  saucepan  melt butter agave nectar and the  honey. Now pour over the entire dry mix and mix thoroughly together, make sure all has and even coat of the liquid.

3. Add mix to your style of baking tray.

 4. Place tray in oven and bake for  25 minutes  remove and allow to cool for two  minutes ,  if your  seed mix is in one big baking tray, use a large sharp kitchen knife and score the surface (only)  of the  mix dividing into the size bar you require. Now  after they have cooled right down,  place your baking tray into the fridge overnight.  

5.  The following morning they are now set, break or cut along score lines,   these will  store in an air tight container for about three weeks enjoy.

 Shown here straight  out of the oven,  1st of two batches.

Blanching broad beans

Not really a recipe but, these things need doing from time to time , bought these this morning from the organic farm shop The green valley last of the season, there a little bigger than I would have hoped for but never mind, they taste delicious.

We have already had a small taster after I finished bagging them a few moment ago, odd amount left over so it had to be tested, well that's my excuse and I'm sticking to it,  crunchy and tender, they will be even better when fully cooked.
 
 


Preparation.

Podded and ready for the pot. Bring water to a rolling boil and add salt to taste then add your  broad beans,  Keep boiling for a further five minutes remove with a large serving slotted spoon to allow beans to drain surplus water and plunge them into iced water, this stops the beans cooking further, when cool place onto tea towels and pat dry place into seal-able bags there now ready for the freezer.