I keep seeing recipes for baking mashups – “duffin” (doughnut/muffin hybrid -personally I think muffnut would be a better name), “cronut” (croissant/muffin) and even a “crookie”(croissant/cookie), so today, in the dual interests of experimentation and using up the Christmas leftovers, I’d like to introduce the “granotiffjack” – my reinvention of the granola bar, chocolate tiffin and flapjack. It’s a healthier version of a flapjack, with the nuts, seeds and fruit of a granola bar, and the added tastiness of tiffin – what more could anyone want?
(makes 15 slender bars)
25 g butter/margarine
50g runny honey
15g brown sugar
50g mixed nuts, chopped (I used almonds, hazlenuts and pistachios)
35g chocolate, chopped (mine was a mix of dark and milk chocolate – Christmas leftovers)
50g dried fruit (I used a mixture of chopped up oven dried cherries and mixed dried fruit)
30g digestive biscuit (2 biscuits), roughly chopped or broken up
1. Preheat the oven to 150C and line a baking tin/dish. I had to use tin foil as I’d run out of parchment, but parchment will probably be better.
2. Melt the butter, honey and sugar in a medium pan over a low heat until the sugar has dissolved.
3. Add the oats, fruit and nuts and stir though, then when it has cooled slightly, add most of the chocolate and the biscuits.
4. Press firmly into the tin – you really do need to press this down hard to compact it if you don’t want the end result to be crumbly.
5. Sprinkle the remaining chocolate over the top, and press down again.
6. Bake in the oven for 30 minutes.
7. When you take it out of the oven, allow to cool completely before removing from the tin and cutting into bars.
These make a great little super-tasty energy-giving snack – ideal for a mid-morning pick-me-up or just because you fancy it. Surely all the fruit and nuts makes it healthy?
I’m entering this post in the #recipeoftheweek round up at A Mummy Too – do the pistachios count as green?…