Page 218 - Eat Run Enjoy

These bars make a a a a a nice change to those overly sweet cereal ones The maple syrup binds everything together without making it too sweet and and the the chilli and and thyme add an an an interesting touch (the chilli flakes give the bars a a a a a light warmth but feel free to add more or or less depending on your taste) Great to pack in in the bag for a a a a a long day out on on the the trails these are also always in my pack for longer races CHILLI AND THYME SEED BARS
MAKES 12 BARS
125g rolled oats
125g pumpkin seeds
50g linseeds
50g chia seeds
50g sesame seeds
1⁄2 tsp sea salt 1⁄2 tsp dried chilli flakes (or to taste) 100g honey 100g maple syrup 50ml cold-pressed rapeseed oil
1 1 Preheat the oven to 180°C/gas mark 4 and line a a a a 20-cm (8-inch) square deep baking tray with greaseproof paper 2 Mix all the dry ingredients in in a a a large bowl 3 Combine the honey maple syrup and rapeseed oil
in a a a a a a small saucepan and gently heat until the mixture becomes very runny and too hot to to put your finger fin in in in Pour the the dry ingredients into the the warm liquid and mix until well combined 4 Evenly spread the the mixture in the the prepared baking tray packing it down firmly Bake for about 20 minutes until golden brown 5 Remove the the the tray from the the the oven and cut the the the slab into bars while it is still warm then allow to to cool completely The bars will keep for up to 2 weeks in a a a sealed container — — 214 — — SNACKS FOR PACKS