Spunky!

Fresh from the oven!

Inspired by river cottage show on Asian Food Channel.

OMG, this is soooo delicious.

Cant hardly wait till it cooled down.

Here’s the recipe:

http://www.rivercottage.net

* 125g unsalted butter
* 150g soft brown sugar or light
muscovado sugar
* 125g no-sugar-added crunchy
peanut butter
* 75g honey, plus a little more to
finish
* Finely grated zest of 1 orange
* Finely grated zest of 1 lemon
* 200g porridge oats (not jumbo)
* 150g dried fruit, such as raisins,
sultanas and chopped apricots,
prunes or dates, either singly or in
combination
* 150g mixed seeds, such as
pumpkin, sunflower, poppy, linseed
and sesame

1. Grease and line a baking tin,
about 20cm square. Put the butter,
sugar, peanut butter, honey and
grated citrus zests in a deep
saucepan over a very low heat. Leave
until melted, stirring from time to
time.
2. Stir the oats, dried fruit and
three-quarters of the seeds into the
melted butter mixture until
thoroughly combined. Spread the
mixture out evenly in the baking tin,
smoothing the top as you go.
3. Scatter the remaining seeds over
the surface and trickle with a little
more honey. Place in an oven
preheated to 160°C/Gas Mark 3 and
bake for about 30 minutes, until
golden in the centre and golden
brown at the edges.
4. Leave to cool completely in the tin
(be patient – it cuts much better
when cold), then turn out and cut
into squares with a sharp knife.
These bars will keep for 5-7 days in
an airtight tin.
Variation: Banana Booster Bars:
Replace the peanut butter with 1
medium ripe banana (about 175g),
mashed. Stir it in after all the other
ingredients have been combined.

My note:
I made the banana version.