Annabel Karmel's Busy Mum's Cookbook by Annabel Karmel

Author:Annabel Karmel
Language: eng
Format: epub
ISBN: 9781473527911
Publisher: Ebury Publishing

Makes about 18 bars

PREP: 20 MINS

COOK: 4 HOURS, 30 MINS

350 g (12 oz) low-cholesterol margarine, plus extra for greasing

40 g (1½ oz) Splenda or stevia

3 large eggs, lightly beaten

284 ml (10 fl oz) carton buttermilk

250 g (9 oz) Bran Flakes

150 g (5 oz) Grape Nuts

750 g (1 lb 10 oz) self-raising flour

5 tsp baking powder

1 tsp salt

50 g (2 oz) sunflower seeds

30 g (1¼ oz) chia seeds

50 g (2 oz) linseeds or flaxseeds

STEP ONE Preheat the oven to 160°C/325°F/Gas 3 and lightly grease a 38 × 26 cm (15 × 10 in) baking tin.

STEP TWO Melt the margarine in a large saucepan over a low heat, then add the Splenda or stevia.

STEP THREE Mix the eggs in a bowl with the buttermilk.

STEP FOUR Put all the dry ingredients in a separate large bowl, then stir in the melted margarine mixture, and the buttermilk and egg. Combine well, using your hands. Press the mixture into the prepared baking tin. Level the mixture and bake for 30 minutes, until slightly browned.

STEP FIVE Remove from the oven and reduce the temperature to 90°C/190°F/Gas ¼. Divide the baked mixture into 8 × 6 cm (3 × 2¼ in) bars, remove from the baking tin and divide the bars between two baking trays and bake for about 4 hours, until dry and crisp.

Cheryl’s Power Seed Bars

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