The traditional ‘sweets’ for Bonfire Night are of course Bonfire Toffee, Toffee Apples and Parkin and of course, no self-respecting Bonfire Night would be complete in some areas without delicious pie and peas.
But if you are struggling to keep the sugar content of your children’s snacks down, this is a great alternative with a healthy twist, that they will absolutely love – and, they can help in the making too!
This recipe makes 24 bars:
You will need:
8 TABLESPOONS OF COCONUT OIL (VEGETABLE OIL/RAPESEED OIL CAN BE SUBSTITUTED)
180 ML HONEY
2 OUNCES LIGHT MUSCOVADO SUGAR
12 OUNCES OATS (12 OZ)
2 OUNCES SESAME SEEDS or CHOPPED WALNUTS/HAZELNUTS
2 OUNCES DESICATED COCONUT
4 0UNCES DRIED CHOPPED APRICOT PIECES (CHOPPED FINE)
2 OUNCES CHOPPED DATES
4 OUNCES SULTANAS
2 OUNCES GLACE CHERRIES (CHOPPED)
1 large heavy bottomed pan
2 greased oven trays (min ½ inch deep)
Melt the coconut oil, sugar, and honey in the saucepan – heat until melted then add all the remaining ingredients and stir well. Press into the two greased trays and bake for 20-25 minutes at Gas Mark 4 (180° C fanned or 350° F) until golden brown. Once removed from the oven, score where the squares are going to be and allow to cool enough to touch (not completely cool or you will not get them out!) Remove from tray once able to handle and leave on a wire tray to cool.
They will keep for up to a week in an airtight container.