Berry & Chocolate Lunchbox Bars
Any berry jam can be used for these bars. My choice would be a 100% fruit conserve available from most supermarkets as they are lower in sugar and have a full berry flavour. With a hint of autumn in the air I have added a touch of warming spices to the mix.
Ingredients
- 1 ½ cups rolled oats
- 1 cup desiccated coconut or ground almonds
- 50 g dark chocolate, 70 per cent, finely chopped
- 1 teaspoon baking powder
- 1 teaspoon mixed spice
- Pinch of salt
- ½ cup berry & prune jam - see recipe below or use 100 per cent fruit conserve
- 75 g butter or coconut oil, melted
- 2 tablespoons maple syrup or honey
- 1 free-range egg
Instructions
- Preheat oven to 180 degrees Celsius. Line a 22cm square tin with baking paper.
- Combine the dry ingredients in a large mixing bowl and make a well in the centre. Add the wet ingredients to the bowl and use a fork to whisk together while incorporating the dry ingredients until combined. Tip the mixture into the lined tin and press evenly.
- Bake for 20 minutes until golden around the edges. Using the baking paper to lift, transfer the slice to a cooling rack. Once cold, use a sharp knife to cut into 18 bars. Store in a covered container in the fridge and consume within five days.