Luxury Granola Bites
500g of Harvey & Brockless Granola
70g Pumpkin Seeds (optional)
70g Sunflower Seeds (optional)
17g 1/2 pack Fresh As Freeze Dried Blueberries
17g 1/2 pack Fresh As Freee Dried Raspberries
75g Coconut Oil
75g Lescure Salted Butter
75g Light Brown Soft Sugar
75g Runny Honey
1.4 tsp Salt
1 tsp Cinnamon
1 - Line a 26cm/10in square tin with baking parchment, leaving some overhanging on either side.
2 - Tip the granola and seeds into a large bowl along with the Fresh As Blueberries and Raspberries and mix everything together.
3 - Place the coconut oil, butter, sugar and honey in a pan, head gently until the sugar has dissolved then bring up to the boil and allow to bubble for a minute. Remove from the heat and stir in the cinnamon and salt, then pour over the granola mixture, stir until everything is well combined.
4 - Allow to cool for 10 minutes or so until the mixture is no more than barely warm.
5 - Tip the mixture into the prepared tin, spread it out into an even layer then pack it down very firmly; use the base of a glass to help you press it down. Place the tin in the fridge to chill for about an hour until completely cold.
6 - Use the overhanging parchment to lift the slab out of the tin then cut it into twelve slices using a very sharp serrated knife (slice it into quarters then cut each quarter into three strips). Wrap each bar individually in clingfilm or wrap in baking parchment and tie neatly with kitchen twine. Store at room temperature for up to a couple of weeks, or in the fridge for up to a month.