Cooking instructions
- Heat your oven to 180˚C/160˚C fan/gas mark 4.
- Remove and throw away the stones from the dates, then put the dates in a small saucepan with the honey. Bring to the boil then blitz in your blender until you have a smooth paste. Leave to cool a little while you get the rest of your ingredients ready.
- Roughly chop the pecans with a large knife (see page 14), then chop the dried apricots.
- Put the oats, pecans, apricots, sunflower seeds, coconut and chia seeds into a mixing bowl and add the date paste. Mix everything together really well.
- Line a brownie tin (approximately 23cm square) with baking paper and brush it with a little tasteless oil like vegetable oil. Pour the granola mixture on top, pressing it into the corners and making sure it is roughly flat on top.
- Put the tray into the oven for 40 minutes until lightly brown on top, then remove the tray from the oven and leave to cool completely.
- Cut into bars and try not to eat them all or you won’t have any left for your breakfast!
Gordon's tip:
'When measuring things like runny honey or syrup, coat the measuring jug, bowl or spoon with a thin layer of vegetable or sunflower oil beforehand so all the sticky stuff gets into the mixture rather than left behind'.
Extracted from Matilda & The Ramsay Bunch: Tilly’s Kitchen Takeover by Tilly Ramsay
Published by Hodder & Stoughton on 4th May 2017
Priced: £20
Pictures ©Jemma Watts