- 100g / 2/3 cup dates, chopped
- 50g / 1⁄2 cup dried apple, chopped
- 50g / 1⁄2 cup raisins
- 50g / 1⁄2 cup dried cranberries
- 100ml / just under 1⁄2 cup apple or cranberry juice
- 50g / 1/3 cup whole almonds
- 175g / 1 heaped cup ground almondsv
- 100g / 1 1⁄4 cup mixed seeds (sunflower, pumpkin, flaxseed etc)
- 1 heaped teaspoon ground cinnamon
- A pinch of salt
- 2 tablespoons maple syrup (optional)
Step by Step Instructions
Mix together all the dried fruit in a large bowl then add the juice. Leave to soak for 5 minutes.
Grease and line a 22cm square baking tin. Pre-heat the oven to 180C/350F/Gas Mark 4.
Transfer the fruit mix to a food processor. Add the whole almonds and pulse the mix a few times to break down. Don’t over-do this though, as you want some texture, not just pulp.
Transfer the fruit and nut mixture back to the soaking bowl and stir in all the remaining ingredients, except for the maple syrup.
Spoon the mix into the prepared tin taking care to spread it out evenly so it has a flat top and the mixture fills the corners.
Pop into the oven and bake for 18 minutes or until the top is lightly golden. Remove from the oven. If you want extra sweetness, brush the maple syrup over the top whilst hot.
Mark out 9 to 12 pieces (depending on how big you want them) with a knife and leave to cool in the tin. Once cold, turn out onto a board and finish cutting into pieces. Store in an airtight tin for up to 4 days.
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