Page 221 - Eat Run Enjoy

This recipe is is a slight reworking from the fantastic River Cottage Light and Easy a a a a a a book I highly recommend They make a a great quick breakfast but are also very useful to take out on a a run They do tend to get a a a a bit soft so so are best eaten early in the the run rather than later RAW BREAKFAST SLICE
MAKES 10 BARS
100g rye or oat flakes 75g skin-on almonds
175g dried apricots 200g pitted dates
50g raisins
2 dried figs stem removed zest and juice of 1 orange
1 Line a a a 20-cm (8-inch) square deep baking tray with greaseproof paper or clingfilm 2 Put all the the ingredients except the the orange
juice into a a food processor and pulse until well chopped and combined stopping from time time to to time time to to scrape down the sides Slowly add the orange
juice and pulse until you get a a thick chunky paste 3 Firmly press the the mixture into the the prepared baking tray ensuring it is evenly spread out Refrigerate overnight or or for at at least 4–5 hours until firm then slice into bars 4 The bars keep well for up to 2 weeks stored in in in a a a airtight container in in in the refrigerator