lemon, pistachio and fruit squares
Preparation time 10 minutes, plus chilling, Cooking time 20 minutes
butter, for greasing
grated rind of 1 lemon
75 g (3 oz) ready-to-eat dried dates, chopped
75 g (3 oz) unsalted pistachio nuts, chopped
75 g (3 oz) flaked almonds, chopped
125 g (4 oz) soft light brown sugar
150 g (5 oz) millet flakes
40 g (1½ oz) gluten-free cornflakes, lightly crushed
400 g (13 oz) can condensed milk
25 g (1 oz) mixed pumpkin and sunflower seeds
Grease a 28 x 18 cm (11 x 7 inch) baking tin with butter.
Mix together all the ingredients in a large bowl until well combined and spoon the mixture into the prepared tin.
Place in a preheated oven, 180°C (350°F), Gas Mark 4, for 20 minutes. Leave to cool in the tin, then mark into 15 squares and chill until firm. Store in an airtight container and eat within 3–5 days.
For chocolate fruit & nut squares, place 75 g (3 oz) gluten-free white chocolate and 75 g (3 oz) gluten-free plain dark chocolate in separate heatproof bowls over saucepans of simmering water and leave until melted. Drizzle over the cooked and cooled squares and leave to set. Calories per square 309
|lemon, pistachio and fruit squares|