British
Coconut, Blackberry and Rowse Honey Breakfast Bars
About
Looking for easy on-the-go breakfast to give you a much-needed midday lift? Try our easy bars filled with blackberry jam and fresh blackberries, coconut and Rowse Scottish Heather Honey for natural sweetness.
Ingredients
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Method
Step 1Preheat the oven to 180C fan/160C. Grease and line 20cm square tin with baking parchment. Add the dates and cinnamon with 120ml of warm water to a blender and blitz to make a smooth paste, leave to one side.
Step 2To a large pan add the butter, sugar, oats and Rowse Honey then stir over a medium heat until melted and the sugar has dissolved. Turn the heat down and add the date paste, stir through until fully combined. Take off the heat. Transfer to a large mixing bowl to cool for 5-10 minutes then stir through 150g desiccated coconut, ground almonds, chopped hazelnuts and sunflower seeds.
Step 3Pour half into the prepared tin then dollop the blackberry jam, swirling it and spreading it across. Pour over the remaining half and dollop in the fresh blackberries, pushing them in so they are submerged but you can still see them. Top with the remaining desiccated coconut. Bake in the oven for 15-20 minutes until set and turning golden.
Step 4Take out of the oven and cool for 10 minutes before transferring to a cooling rack to cool completely. Drizzle over extra Rowse Honey and cut into 12-14 bars. Serve.
