All my fellow bloggers appear to be pregnant at the moment, so pregnancy talk is everywhere on my social media! Swollen ankles, back ache, sciatica, the lot! And then the other day someone mentioned how hungry she is all the time and that took me right back! In my first two trimesters I ate much less than usual. I just wasn’t as hungry at all. But then in the third trimester I was ravenous constantly. Particularly in the mornings. At the time I worked an hour and a half away and to keep me going on the train I started taking a cereal bar with me. And then it was two. And by the end I was packing a picnic! And eventually shop bought cereal bars just weren’t doing it for me any more. So I found a recipe to make my own. Packed with much more goodness than commercially produced ones, they (along with the satsumas I was craving), kept me going until I got into work. Just!
And I hadn’t thought about them for aaaaaaaages, until talking to my hungry pregnant friend the other day. So I thought I’d share the recipe with you. They’re based on a River Cottage recipe, are utterly addictive and not just for pregnant ladies!
Peanut Booster Bars for the sustenance of hungry pregnant ladies
- 125g unsalted butter
- 150g soft brown sugar
- 125g no-sugar-added crunchy peanut butter (I use Meridian)
- 75g honey, plus a little more to finish
- Finely grated zest of 1 orange
- Finely grated zest of 1 lemon
- 200g porridge oats
- 150g dried fruit. I used half raisins, half sultanas, but you could use whatever you like or have going spare
- 150g mixed seeds. I used 1/3 pumpkin, 1/3 sunflower and 1/3 sesame, but again you can use whatever you fancy and in whatever ratio
- Line a square baking tin. Put the butter, sugar, peanut butter, honey and grated citrus zests in a deep saucepan over a very low heat. Leave until melted, stirring from time to time.
- Stir the oats, dried fruit and three-quarters of the mixed seeds into the melted butter mixture until thoroughly combined.
- Spread the mixture out evenly in the baking tin, smoothing the top as you go.
- Scatter the remaining seeds over the surface and trickle with a little more honey.
- Place in an oven preheated to 160°C/Gas Mark 3 and bake for about 30 minutes, until golden in the centre and golden brown at the edges.
- Leave to cool completely in the tin (be patient – it cuts much better when cold, in fact I used to keep mine in the fridge), then turn out and cut into squares (or in my case great big wodges) with a sharp knife.
- These bars will apparently keep for 5-7 days in an airtight tin. Or in our house, a couple of days. Ish.
Yes they have some sugar in them, but do you know what, these little beauties did me a real solid in what was a pretty difficult time in my life. So I can’t help but love them. Give them a go and let me know what you think!