50 g /
120 g /
30 g /
60 g /
EXTRA VIRGIN OLIVE OIL WITH ORANGE FLAVOURFind out more
120 g /
80 g /
70 g /
Take the almonds and chop them coarsely with a knife.
Place the honey and sugar in a saucepan and heat gently. Carefully bring to the boil, stirring with care. Turn off the heat and add the oil.
Mix the oat flakes, puffed rice, chopped almonds and cranberries in a bowl. Add the still-hot honey and oil emulsion and mix carefully.
Take a baking tin of 18x20 cm, line it with greaseproof paper and place the mixture in it, pressing down thoroughly to compact it well. Hint: cover with greaseproof paper so you can press it down with your hands without sticking.
Place in the oven heated to 180°C and bake for 30 minutes. Remove from the oven, leave to cool, then put the baking tray in the refrigerator for 3 hours before cutting the mixture into bars.
The bars can be kept in the refrigerator for one week.
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