If you’re in training for a Hedonistic Hike this year, you might be looking for the perfect trail bar to sustain you during your practice hikes. These delicious and nutritious bites were cooked up by our great friend Caroline Barty, and they will give you just the burst of energy you need. There is nothing better than taking a break, resting under a tree, and enjoying every mouthful of a scrumptious snack!
Ingredients
250g porridge oats – Caroline advises against jumbo oats as they are too crumbly
100g sultanas
90g mixed seeds
55g desiccated coconut
50g ground almonds
1 teaspoon ground cinnamon
150ml maple syrup
125g unsalted butter plus extra for greasing
125g soft brown sugar
60g smooth almond butter
Method
Heat oven to fan oven 170˚c, mark 5. Grease and base line a 23x23cm cake tin with non-stick baking parchment. Place the first 6 dry ingredients in a mixing bowl and stir to mix.
Put the maple syrup, butter and sugar in a saucepan and place over a low heat. Stir until thoroughly combined and warm but don’t let the mixture boil. Stir in the almond butter. Pour into the dry ingredients and mix well.
Tip the mixture into the prepared tin and press down to smooth the surface and pack it tightly. Bake in the oven for 25-30 minutes until evenly golden brown. Cut into squares or rectangles while still warm but leave in the tin to cool completely. If you try to take them out before they are thoroughly cold they will fall apart.
Once cooled and firm lift out of the tin and store in an airtight container. These bars will keep for a week.
