140g/5oz butter
100g/4oz light brown sugar
2 very generous tablespoons
golden syrup
350g/12oz porridge oats (the
smaller, non-jumbo type are best)
1 tsp cinnamon
1/2 tsp baking powder
2 biggish ripe or over ripe
bananas
1/ heat oven to 160oC (fan
oven)/180 oC/ gas 4
grease a big swiss roll tin
Melt the butter, sugar and
syrup in a pan over a very low heat- slowly, slowly.
Stir in oats, cinnamon and
baking powder and perhaps a pinch of salt. Mix well.
2/ Peel and mash the bananas.
Mix these into the oat mixture, stirring well to combine.
3/ Tip into prepared tin and
smooth the surface with the back of a metal spoon.
4/ Bake for 25-30 minutes or
until the edgs go brown.
5/ Cut into bars whilst still
hot. Leave until completely cold before removing with a palette knife. You
can get up to 18 bars from each batch or as few as 9 if you are feeling
greedy!
Banana,
Apricot and Hazelnut Rockies
These take no time to make and
hold together fairly well in even the most roughly treated rucksack!
250g/ 9oz self-raising flour
125g/ 4 1/2oz butter, diced
85g/ 3oz caster sugar
125g/ 4 1/2 oz ready to eat
dried apricots, chopped up into little bits
1 medium ripe banana peeled
and chopped
50g/ 2 oz hazelnuts, chopped
(or bashed in a bag with a rolling pin)
3 tablespoons sunflower seeds
1 medium egg, beaten
2-3 tablespoons semi-skimmed
milk
1/ heat oven to 180oC/fan,
160oC/ gas 4. Grease 2 baking trays.
2/ Rub butter into flour in a
big bowl, using fingertips until it resembles breaadcrumbs.
3/ Stir in sugar.
4/ Mix in all remaining
ingredients, then drop (big) dessertspoons of mixture onto baking trays.
5/ Bake for about 10 minutes
until evenly browned. Cool on a wire rack.
You can get up to 24 out of
this amount, but then you need to take at least 2 of them on a hike!
