So, here we are in lockdown and isolation. We are a family of 5 with grown up (20 years +) children. Big people, as in adults (not as in big, big) take up space, both physically and emotionally. Finding a rhythm as well as who does what and when has been interesting and testing, but also uplifting. It’s surprising what you learn about people, even those closest to you. I’ve been amazed at my children’s resourcefulness and willingness to be tolerant. I know I drive them all nuts (the feeling is mutual) but overall we’ve managed to navigate a way through so far. My mantra, and I fully accept that I have to remind myself of this at fairly regular intervals, is to relax and accept – what else can we do?
This doesn’t in any way lead to granola bars! It’s partly what I can make given the scarcity of ingredients in the supermarket and I was lucky to find some oats (is the nation really turning to porridge in times of crisis?). I’m generally not someone who flies by the seat of my pants food wise – I’m far too greedy for that – so I had much of these ingredients in the cupboard but I’m hoping now everyone has stocked up there will be more in the shops and you will be able to find everything too. If not, substitute – they’re only granola bars!
Makes 16 squares
50g ground almonds
(if you don’t want to use nuts increase the amount of seeds and dried fruit to make up the quantity)
25g cranberries (but anything is fine, really)
100g mixed seeds (sunflower, pumpkin, flax, sesame, chia, etc)
2 tsps ground cinnamon
100g butter (melted in a small saucepan)
Preheat the oven to 180C/Gas mark 4. Line a 20cm square tin with baking parchment.
Combine all the ingredients in a large bowl and mix thoroughly. Tip the mixture into the prepared tin and push down firmly so you have a nice smooth top.
Put the pan in the oven and bake for about 25 mins – until the top is golden brown. Remove it from the oven and after a few minutes (I set a timer for 8 mins – how precise!) cut it into squares but leave it in the tin. Now leave it in the tin to cool completely at which point the bars should break off easily. Store in an airtight container for up to a week.