Fig & rosemary

• Rolled oatsoats / gluten depending on product190 g
• Dried figspossible sulfites120 g
• Walnutstree nuts90 g
• Almond buttertree nuts110 g
• Fresh rosemary3 g
• Honey40 g

Allergies : for a gluten-free version, use oats labelled gluten-free. Check labels and prevent cross-contact while preparing.

A little for the planet : choose organic, local ingredients whenever you can.

Let’s make it

1. Line a roughly 20 × 20 cm tin with baking paper. The mixture will make 10 bars about 2 cm thick.
2. Preheat the oven to 170 °C. Prepare dried figs and walnuts.
3. Combine rolled oats, dried figs and walnuts. Stir almond butter and honey together, then fold into the dry ingredients.
4. Press firmly into the tin, about 2 cm thick. Bake for 18–22 minutes, until the centre is set and the edges are lightly golden.
5. Let it cool completely, then cut into 10 bars. Keep in an airtight container in the fridge for up to 5 days.

Tip : Chop rosemary very finely so it perfumes without leaving woody bits.