No bake lavender honey butter bites

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It takes minimum time to make these rich butter lovelies.

Measure out 12 heaped tbsps dry porridge oat flakes into a mixing bowl. Sprinkle over 1 tsp cinnamon.

Finely dice 4 dried apricots and 4 walnuts and mix evenly into the porridge oats.

Put the hob heat on to low / medium and in a saucepan add 2 tbsp unsalted butter, 2 heaped tbsps crunchy peanut butter, 2 tbsp lavender honey, 50g white chocolate and heat on the hob to just melt not cook the mixture.

Drizzle half the melted mix over the oats and coat the oat flakes well. Add the remainder of the melted mixture and continue to mix until all flakes have been coated well.

Press evenly into a deep glass baking dish levelling with the back of a tablespoon.

Cut a line down the centre of the mixture (2 pieces).

Cut a line down each half (4 pieces).

Cut each piece into 4 equal pieces (16 cubes).

Allow to set for 15 minutes at room temperature then in the fridge for storage.

My June 2018 recipes:

Baked lardons with haricot beans

Crispy skin smoked haddock with ginger greens

Stuffed chicken breast

Italian-style stuffed aubergines

Sage and thyme turkey patties with side greens

Choc orange snack bites

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Moreish, healthy, easy and filling.

 

For 12 bites:

In a large bowl mix together 12 tbsp dry porridge oats, 1 tbsp dried cranberries, 1tbsp golden sultanas, 1 tbsp. cocoa powder, 2 tbsp mixed seeds, 1 tsp dried cinnamon, the zest and juice from one juicy orange, 2tsp Canadian maple syrup, 2 tbsp rapeseed oil. Smudge your finger over the spoon you used from adding the oil into the bowl then coat 2 egg cups thinly with the oil (plastic egg cups work best).

 

In a saucepan place 1 tbsp coconut oil, 75g Dark chocolate roughly broken using your fingers (I used 74% cocoa), 2 tbsp crunchy good quality peanut butter,2tbsp blossom runny honey and use a medium heat to slowly melt whilst stirring. Don’t overdo the heating process it just needs to be melted. Pour the mixture evenly into the oats’ bowl and stir until everything is combined and well coated.

(NB: A microwave can also be used to melt the mixture using 10 second blasts and stirring between microwaving).

 

Fill each egg cup 6 times with the mix pressing evenly well down then reverse the egg cup to release each formed snack bite by tapping on the bottom of the egg cup into a container/s with sealed lid/s. Fridge to firm the bites which can be stored there for a week.
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Maple syrup cinnamon iced buns

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Malt Loaf