Nigella Lawson Breakfast Bars 20 Recipes

NIGELLA LAWSON BREAKFAST BARS 2.0

Steps:

• Preheat the oven to 350F degrees and line the bottom and sides of a 8-inch square baking pan with parchment paper or aluminum foil.
• Pit the dates and tear them with your fingers into a small saucepan. Add the cinnamon, cover with 1 cup cold water, bring to the boil and let bubble for 5 minutes. Turn off the heat, and beat with a fork until you have a rough purée.
• Put all the remaining ingredients into a large bowl, add the date mixture and mix until everything is combined.
• Scrape the mixure into your prepared tin and press it down evenly.
• Bake in the oven for 30 minutes, until firm and set, and golden on top and darker around the edges.
• Remove from the oven and place the pan on a wire rack, allowing the bars to cool in the baking pan before cutting into pieces.

BREAKFAST BARS 2.0

Steps:

• Preheat the oven to 180 degrees C (350 degrees F)/gas mark 4 or, and line the bottom and sides of your tin with baking parchment. Pit the dates and tear them with your fingers into a small saucepan, add the cinnamon, cover with the water, bring to the boil and let bubble for 5 minutes. Turn off the heat, and beat with a fork until you have a rough puree.
• Put all the remaining ingredients into a large bowl, add the date mixture and mix until everything is combined. I wear a pair of disposable vinyl gloves for this.
• Squodge into your prepared tin and bake in the oven for 30 minutes, until firm and set, and golden on top and darker around the edges. Leave to cool in the tin before cutting into pieces.

BREAKFAST BARS

Steps:

• Preheat the oven to 130°C/110°C Fan/gas mark ½/250ºF, and oil a 23 x 33 x 4cm / 9 x 13 inch baking tin, or use a throwaway foil one. Warm the condensed milk in a large pan. Meanwhile, mix together all the other ingredients and then add the warmed condensed milk, using a rubber or wooden spatula to fold and distribute. Spread the mixture into the tin and press down with the spatula or, better still, your hands (wearing disposable vinyl gloves to stop you sticking), to even the surface. Bake for 1 hour, then remove from the oven and, after about 15 minutes, cut into four across, and four down to make 16 chunky bars. Let cool completely.

BREAKFAST BARS 2.0

Steps:

• Equipment: 8-inch square baking tin.
• Preheat the oven to 180ºC/gas mark 4 or 350ºF, and line the bottom and sides of your tin with baking parchment. Pit the dates and tear them with your fingers into a small saucepan, add the cinnamon, cover with the water, bring to the boil and let bubble for 5 minutes. Turn off the heat, and beat with a fork until you have a rough purée.
• Put all the remaining ingredients into a large bowl, add the date mixture and mix until everything is combined. I wear a pair of disposable vinyl gloves for this.
• Squodge into your prepared tin and bake in the oven for 30 minutes, until firm and set, and golden on top and darker around the edges. Leave to cool in the tin before cutting into pieces.
• STORE NOTE: Store in an airtight container in a cool place or in fridge for up to 1 week.
• FREEZE NOTE: Wrap bars individually in clingfilm or foil and put in a resealable bag, or stack bars in an airtight container with baking parchment in between the layers. Freeze for up to 2 months. To defrost, put bars on a wire rack and leave at room temperature for about 2 hours.