Bite-sized bakes to enjoy with coffee

WE LOVE… ALMOND BISCUIT BAR pg44 // CHOC TAHINI COOKIES pg46 //VEGAN COOKIES pg48

Almond granola bars

Recipe by The Almond Board of California

MAKES 12

110g (4oz) butter 150g (5½oz) rolled porridge oats 75g (2¾oz) sunfl ower seeds 125g (4½oz) blanched almonds, roughly chopped 50g (1¾oz) sesame seeds 110g (4oz) light muscavado sugar 50g (1¾oz) honey

1 Preheat the oven to 180°C/Gas Mark 4. Roast the oats, nuts and seeds for 8-9 minutes.

2 Heat the butter, honey and sugar until combined.

3 Mix the oat mix with the honey and butter, then press into a greased, lined tin about 15x20cm (6x8in).

4 Bake for 25 minutes, mark it and leave it to cool. Cut into 12 pieces. Serve with ice cream, if you like.

The super smart almond biscuit bar

TOPPED WITH ALMONDS, SEEDS, FLAKES AND CANDIED PEEL

Recipe by The Almond Board of California

MAKES A 20X30CM (8X12IN) BAKE

For the shortbread biscuit base

100g (3½oz) golden caster sugar 160g (5½oz) butter 160g (5½oz) ground almonds 150g (5½oz) plain fl our

For the caramel

80g (3oz) honey 60g (2oz) light brown sugar 50g (1¾oz) double cream 80g (3oz) almond butter 40g (1½oz) butter

For the dry ingredients

100g (3½oz) whole almonds 100g (3½oz) fl aked/sliced almonds 30g (1oz) sunfl ower seeds 30g (1oz) barley fl akes 30g (1oz) rye fl akes 30g (1oz) quinoa fl akes 20g (¾oz) candied orange peel, roughly chopped

1 Preheat the oven to 160°C/Gas Mark 2. Grease a 20x30cm (8x12in) baking tin lined with parchment paper.

2 In an upright mixer, combine the golden caster sugar and butter until light and fluffy.