Sugar Moon has just taken a week off to rest and recuperate...you can read more about where we went here....and, as usual I came home itching to get into the kitchen straight away! Work doesn't begin properly until tomorrow, so these were made at home, and use the best of the current fruits - you can easily adapt this recipe to use whatever you like best. Raspberries, blackcurrants, gooseberries will all work well here - perhaps adjusting the sugar levels in the topping if the berries are very tart.
Apricot & Blueberry Bars
150g wholemeal spelt flour (you can use regular plain flour or even gluten-free if you prefer)
1 (preferably free-range) egg yolk
100g ground almonds
20g whole hazelnuts (or whole almonds if you prefer them)
75g light soft brown sugar
pinch Maldon or other sea salt flakes (optional, but so good!)
Additional ingredients for topping:
50g wholemeal spelt flour (or other flour as above)
50g whole hazelnuts (or almonds as above)
1 tbsp light olive oil (or other vegetable oil if you don't like the taste!)
50g soft light brown sugar (optional, depending on tartness of your chosen fruit)
1/2 tsp ground cinnamon
Preheat oven to 180c
Line a 23cm square foil tray (or equivalent tin) with baking parchment
For the base: pulse ground almonds and whole hazelnuts for a few moments in a food processor until whole nuts are in small pieces...
Sugar Moon is now back in full production...so do visit our lovely website if you haven't already.
Happy June xx
Cheese and parsley muffins (vegan option) - Lately I have enjoyed baking vegan muffins. Sylvia on the other hand has been begging me to let her bake a favourite cheese and tomato muffin recipe that...
2 hours ago