Keep Calm and Bake Cakes
Ingredients (makes 12)
200g porridge oats
3 tbsp mixed seeds
3 tbsp chopped hazelnuts
100g chopped roasted hazelnuts
100g chopped dried apricots
60g sultanas
60g dried cranberries
90g butter or margarine
2 tbsp brown sugar
Dry fry the oats in a pan for 4 minutes stirring occasionally
Set aside in a bowl for later
Fry the mixed seeds for a few seconds, then mix with the oats and nuts
Put the fruit in a food processor and whiz for a few seconds
Add the oat mixture and blitz to combine
Melt the butter with the sugar in a pan and pour into the food processor and combine
Put the mixture into a tin and press down
Chill in the fridge to firm up then cut in 12 squares

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I am a mum and wife to a lovely caring family. I’ve suffered with chronic back pain for over 30 years and started writing my first blog in 2007 which covered back and chronic pain. Since then I have written many more blogs for myself and customers. I find it takes me away from my pain to another place. I love it so much I think it should be part of a recovery process after illness or surgery. I hope you enjoy reading through my blogs.


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