Morning Tea Slice | Hugh Fearnley-Whittingstall

This scrumptious raw recipe comes from my friend and former River Cottage colleague Nonie Dwyer and the title sums it up nicely – these fruity bars are great with your morning cuppa as an effort-free but energy-packed breakfast or elevenses. Flakes of millet – a nutritious, gluten-free grain, easy to find in health food shops – help to bind these sweet, tasty slabs together. • Recipe taken from Hugh's new book, River Cottage Light & Easy, published by Bloomsbury. • Order River Cottage Light & Easy, here: http://astore.amazon.co.uk/rivecott-2... - - INGREDIENTS: Makes 10 bars 100g millet flakes 75g whole, skin-on almonds 175g unsulphured dried apricots 200g pitted dates, chopped 100g dried apples 50g raisins 2 dried figs, tough stem ends snipped off Freshly grated nutmeg (optional) 1⁄4–1⁄2 teaspoon ground cinnamon (optional) Finely grated zest of 1 orange and juice of about 1⁄2 the fruit DIRECTIONS: Line a 19–20cm square tin or dish with cling film or baking parchment. Put all the ingredients, except the orange juice, into the bowl of a food processor. Pulse until well chopped and combined, stopping once or twice to scrape down the sides so the blades can process all the ingredients. Slowly add the orange juice, pulsing the mixture until it comes together into a very stiff, chunky paste. Press the mixture firmly into the prepared dish in an even layer, smoothing over the top. Refrigerate for 3–4 hours or, preferably, overnight, then slice into bars. Store in the fridge. These bars will keep happily for at least a couple of weeks. - - DON'T MISS A THING! FOLLOW US: River Cottage Food Tube | http://goo.gl/6h0EVn Subscribe to River Cottage Food Tube | http://goo.gl/rBStgl Follow us on Twitter | http://goo.gl/zARSSh Like us on Facebook | http://goo.gl/Db79S9 More River Cottage recipes | http://www.rivercottage.net