Over the last few months of my Blog I have introduced you to my gorgeous Hubby, my lovely Children and a few of my Friends, but I haven’t as yet told you about Linzi.
 
Linzi and I have been friends for a few years now, we met as our little boys went to the same school, we got chatting one day, I can’t actually remember how now, but soon realised that we had loads in common. Firstly that we hate Mafia Mum’s and Mum’s that do nothing other than talk about their Children. Please don’t take this the wrong way, we love our Children but hey do you really need to bang on about them all the time and how fun is life when you have so many other things to talk and giggle about.
 
Well Linzi and I giggle a lot, actually I would say its more like lots of dirty laughing but even when we are really low, we get together, have a little moan, get things off our chest and then its back to lots of laughing and discussing our lovely Men, sex, wine and anything else that will cheer us up.
 
Linzi is a gym bunny, health nut and amazing sports masseuse (please let me know if you ever need one and I will pass her number on to you) and she makes these most amazing breakfast bars, every time I have had them they taste different, as she likes to keep them interesting, like her life! It is a great recipe to play with and really tailor make to your own taste. The other good thing is you can eat these and still feel virtuous as you eat them knowing that they must being doing you good.
 
I must admit I haven’t made these yet, but look forward to doing so and keeping a cookie jar full of them on the side where I can grab one for breakfast when I am on the go.
 
Buon appetito
 
(Photo taken at our Christmas Party 2009 – Lewis, Linzi & Me)
Makes about 20
 
175g unsalted butter
100g soft light brown sugar
4 tablespoons clear honey
350g porridge oats
50g sultanas
50g flaked almonds
1/2 teaspoon ground cinnamon
1 tablespoon sesame seeds (optional)
1 tablespoon sunflower seeds (optional)
1 tablespoon pumpkin seeds (optional)
75g ready-to-eat dried apricots
75g stoned dates
50g blanched hazelnuts
2 medium-sized ripe bananas
 
If there is anything you don’t like just swap it for something that you do. It says the seeds are optional but to be truly virtuous I would suggest you keep them in as they have so many good health properties in them. You could also use maple syrup or golden syrup in place of the honey, and any combination of nuts, dried fruit and seeds. Dried pineapple (one of my favourites) mango or banana chips are all good, as are pecans, raisins and coconut. I think I will be trying pecans, maple syrup and coconut in mine.
 
Preheat the oven to 190c/375f/gas 5.
 
Grease a 23x30x5cm baking tin with butter and line with baking parchment.
 
In a saucepan combine the butter, sugar and honey and heat gently until melted, stirring from time to time. Simmer gently for 30 seconds, then remove from the heat.
 
Place the oats in a large bowl, add the sultanas, almonds, cinnamon and seeds (or what ever mix you have decided to use). Chop the apricots and dates into 1cm pieces and roughly chop the hazelnuts. Add to the bowl and mix well.
 
Mash the bananas and mix into the butter and honey mixture. Pour into the oats and mix well until thoroughly combined. Tip into the prepared baking tin and press down in an even layer with a palette knife.
 
Bake on the middle shelf of the oven for 30 – 35 minutes until golden.
 
Cool in the tin, then cut into bars.
 
Great for Children’s lunch boxes, breakfast, snack for anytime of the day and to make my Hubby take to work as he never eats breakfast. Store’s well in an airtight container.
 
Thank you so much Linz for this recipe and for being a great friend, especially at the moment with all my stress over the house.