.
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:
Crispy skin smoked haddock
with ginger greens
Sage and thyme turkey patties with side greens
