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Piccolo Cherry Tomato – September
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Ingredients

  • 150 g butter
  • 150 g golden syrup
  • 75 g brown sugar
  • 150 g porridge oats
  • 60 g pecan nuts, chopped
  • 50 g pumpkin seeds
  • 75 g dried cranberries
  • 100 g sultanas
  • 40 g dessicated coconut
  • 30 g chia seeds

Method

  1. Preheat the oven to 180 C (160 C Fan)/350 F/Gas Mark 4.
  2. Melt the butter, golden syrup and sugar in a saucepan until runny.
  3. Add the remaining ingredients and stir together.
  4. Line the base with non stick baking paper and spoon into a 9” x 9” square baking tin. Flatten down using a spoon.
  5. Bake for 30 to 35 minutes until lightly golden. Leave to cool.
  6. Turn upside down onto a board , remove the paper and then slice into bars.
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