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Fruity Breakfast Bars

Recipe taken from the new SPELT COOKBOOK by Roger Saul

Spelt: Meals, Cakes, Cookies & Breads from the Good Grain
Order your SPELT cookbook by Roger Saul >

MAKES: 10 bars
COOKING TIME: 20 minutes



    Preheat the oven to 180°C/350°F/Gas 5. Lightly grease a 15 x 20cm/6 x 8in baking tin and line with baking paper, if you like, making sure it hangs a little over the edges, then lightly grease the paper.

    Mix together the spelt porridge flakes, flour, seeds, cinnamon and chopped fruit in a large bowl. Melt the butter and molasses in a small saucepan over a low heat. Add the butter mixture to the dry ingredients with the honey and vanilla and mix together well. Spoon the mixture into the prepared tin and, using a potato masher, press it evenly into the tin.

    Bake for 20 minutes until the mixture is golden in colour. Leave to cool completely in the tin, then remove and cut into 10 bars. Store in an airtight container.

    Extracted from Spelt by Roger Saul © Roger Saul 2015
    Published by Nourish Books, London.
    Hardback £16.99
    Commissioned photography by Lara Holmes & Neil White

Don't forget to buy your Sharpham Park ingredients :

Organic Spelt
Buy Here>

Organic Spelt
Wholegrain Flour
Buy Here>

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