{"id":3447,"date":"2012-11-10T19:53:40","date_gmt":"2012-11-10T19:53:40","guid":{"rendered":"http:\/\/greensideup.ie\/?p=3447"},"modified":"2015-07-13T11:30:23","modified_gmt":"2015-07-13T10:30:23","slug":"hazelnut-lunch-bars","status":"publish","type":"post","link":"https:\/\/greensideup.ie\/hazelnut-lunch-bars\/","title":{"rendered":"Hazelnut Cake Bar Recipe"},"content":{"rendered":"
<\/a><\/p>\n Life’s not all about veggies in our house, we enjoy a bit of baking now and again though try not to do it too often as willpower isn’t a strong point when it comes to the sweet and sugary things!<\/p>\n What started as a quick bun making session with my girls last weekend, somehow developed into a full on baking afternoon when we made Zesty Flapjacks<\/span><\/strong><\/span>\u00a0care of the River Cottage (recommended), two trays of fairy cakes<\/strong>, a heap of the delicious wedding cake cookies<\/strong> from Mona Wise’s unputadownable family story\/recipe book\u00a0The Chef & I<\/a>,\u00a0and a tray of homemade granola bars<\/strong>\u00a0from one of the girls magazines (torn out and thrust under my nose on several occasions recently until I caved in). The flapjacks barely lasted a day, Mona’s cookies were snacked upon and shared among school friends and teachers, the iced and decorated fairy cakes were bagged into portions and frozen (to save us from ourselves) and the hazelnut bars were added to lunch boxes daily until they ran out.<\/p>\n Once we’ve remembered how much we enjoy baking a flurry of it follows until waist bands tighten then we ease off until the next fancy takes us. The hazelnut bars were therefore made again before breakfast this morning, giving us another few days of home-made treats that aren’t full of additives and\u00a0preservatives and me a feel good halo at the start of the day for knuckling down to some good old-fashioned baking before the usual busy day of activities follows.<\/p>\n Ingredients<\/strong><\/p>\n 150g plain flour Preheat the oven to 180\u00baC and line a square cake tin.<\/p>\n Sift the flour, salt and baking powder onto a large bowl. Rub in the butter with your fingers until the mixture resembles fine breadcrumbs. Stir in the brown sugar then add the beaten egg, milk and nuts to the mixture and stir well until thoroughly combined.<\/p>\n Spoon the mixture into the prepared cake tin and level before baking for\u00a0about 25 mins until firm to touch. Leave to cool then cut into squares.<\/p>\n Marge it’s 3am. Shouldn’t you be baking? Homer Simpson<\/p><\/blockquote>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Quick, simple and preservative free – homemade Hazelnut Cake Bars are a treat for the whole family<\/p>\n","protected":false},"author":2,"featured_media":3448,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[1798],"tags":[2236,2237,2235,1808,2238],"jetpack_publicize_connections":[],"yoast_head":"\nHazelnut Cake Lunch Bars Recipe<\/h2>\n
\nPinch salt
\n1 tsp baking powder
\n100g butter
\n150g soft brown sugar
\n1 free range egg, beaten
\n4 tbsp low fat milk
\n100g whole hazelnuts, halved
\nNote: raisins, apple or dried fruit would be a lovely addition to this recipe too<\/p>\n