Car Boot Cafes

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Car Boot Cafes

One of the favourite parts of our walks is always after the post-walk cool down – of course I am referring to our “Car Boot Cafes”, where we have a cuppa and share a healthy snack back at the car park!  We can’t wait until we can do this again, and we are sure it won’t be too much longer now.  In the meantime, Sam thought she would do a little video for you all to share how we make our favourite car boot café treat.

We have been providing this snack bar for over 10 years now and it is loved by many. Julia Gartside, Walk Leader is really in charge of the production of this fine snack, taking over from one of our long-standing members, Barbara Elliott, to become head of the Department for Nourishment.

 

CLICK HERE TO VIEW THE VIDEO

CLICK HERE TO DOWNLOAD THE HEALTHY SNACK BAR – RECIPE 

JULIA’S VERSION OF HEALTHY SNACK BARS

  • 400g honey (use set honey)
  • 185g porridge oats
  • 85g sunflower seeds
  • 85g pumpkin seeds
  • 70g sesame seeds
  • 100g ground almonds
  • 50g flaked almonds
  • 250g dried fruit – use whatever you like (I use cranberries, sultanas, apricots)

Chop apricots if using so fruit is all about the same size.

  • Foil tray (standard supermarket issue 30 x 18 cm
  • Non- stick cooking liner

Pre-heat oven to 200 degrees centigrade

  • Put dried fruit and honey into a mixing bowl and heat in microwave till runny (about 3 minutes in my microwave – you’ll see the fruit swell a bit)
  • Add all other ingredients into another mixing bowl and mix well (I do this before putting the fruit and honey in the microwave)
  • Add dry ingredients to the warmed honey and fruit and mix well
  • Transfer mixture to the lined foil tray and firmly press it all down to compact it. It’s a sticky mixture and I’ve found it best to use a non-stick liner inside the foil tray – don’t bother cutting it to be an exact fit. I leave it so it overlaps the foil. Use another piece of non-stick liner to compact the mixture.  Press it down well as this helps keep it solid when it’s cut.  Remove the top liner you’ve been pressing on.
  • Bake for 15-20 minutes (depends on your oven – mine gets 17 minutes) Adjust temperature if you use a fan oven.
  • Remove from oven and leave to cool. Cuts better when really cold. Julia puts a wooden chopping board over the foil tray and invert it. It all pops out of the tray easily and then I just peel the bottom liner off and am ready to slice.
  • Cut into whatever size squares you like. I do roughly 5 x 4.5 cm which gives me 24 pieces.
  • Store in airtight container – will keep for ages. Or you can cling film pieces.
  • Amounts are not critical as it’s a forgiving recipe. I’ve been known to overdo the honey a bit and it’s just more moist, so make sure you compact it well.

Enjoy……………………….

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