Mincemeat snack bars
- 200g chopped dates
- 200g mincemeat
- 100g dried mango or apple, snipped into pieces
- 150g porridge oats
- 25g Whitworths Crystallised Fiery Ginger
- 50g Good & Balanced Seed Mix
Put the dates, mincemeat, dried mango or apple, porridge oats and ginger into a food processor. Whizz until the ingredients are finely and evenly chopped – the mixture will be rather sticky at this stage. If your processor is small, you may need to do this in 2 batches.
Line a 20cm square cake tin with clingfilm, add the mincemeat mixture and press evenly into the tin. Sprinkle the seed mix over the top and press down into the mincemeat mixture.
Cover the tin with clingfilm and leave to chill in the fridge for 3 hrs or overnight until the bars have set.
Slice into 24 bars to serve. These can be stored in the fridge in an airtight container for up to 5 days.