Strawberry Farmer Bar

Hey foodies!

I don't know about you, but at our place we're tired of the same old snacks! The end of the year is just around the corner and we need some change in our breaks and recess time.

I was in the mood for a cereal bar with fruit this time. And since it's strawberry and rhubarb season, I've prepared a tutorial full of deliciousness! :o)

Here is the list of ingredients: (for 25-35 Farmer bars depending on the mould)

- 200gr fresh strawberries

- 120gr fresh rhubarb

- 1 tsp brown sugar

- 30gr pumpkin seeds

- 80gr oat clusters

- 10gr chia seeds

- 80gr puffed rice

- 50gr butter

- 120gr sweetened condensed milk

Let's start by drying our strawberries!

Preheat your oven to 100°C, fan setting.

Slice 200gr of strawberries lengthwise, 2 mm thick.

Then place the strawberry slices on a perforated baking tray lined with a silicone mat.

Bake your strawberries in your oven preheated to 100°C, fan setting for 30 minutes.

After 30 minutes, take your strawberries out of the oven and flip them!

Use a knife to help peel them off more easily.

Once flipped, bake your strawberries for another 5-10 minutes.

And there you have it! Let the strawberries cool down, then peel them off with a knife.

Now let's dry the rhubarb.

Preheat your oven to 140°C, fan setting.

Slice 120gr of rhubarb into approximately 0.5 mm thick pieces and add 1 tsp of brown sugar.

Mix the sugar and rhubarb together, then spread your mixture onto a perforated baking tray lined with a silicone mat or baking paper.

Bake the rhubarb in your oven preheated to 140°C, fan setting for 25 minutes.

Then let the rhubarb cool on the tray.

Now let's move on to the next step!

In a large bowl, pour 30gr of pumpkin seeds, 80gr of oat clusters, 10gr of chia seeds and 80gr of puffed rice.

Then mix everything together with a spoon.

Add the dried strawberries and rhubarb and mix again, then set aside.

Preheat your oven to 160°C, fan setting.

Then in a saucepan, pour 50gr of butter and 120gr of sweetened condensed milk.

Bring to the boil, then pour the mixture over the cereals.

Mix everything well so that the sugar is evenly distributed.

Then fill your financier or mini log moulds 3/4 of the way.

Here I used 3 moulds (2 mini log and 1 financier). This will give you approximately 25 to 30 Farmer bars.

Don't forget to press your cereal bars down firmly with a fork.

Then bake your moulds on a perforated tray for 20 minutes at 160°C, fan setting.

Then bake your moulds on a perforated tray for 20 minutes at 160°C, fan setting.

Let them cool completely before unmoulding. As they cool, the bars will harden and become crunchy. :o)

Enjoy!

Perfect for a morning snack or just when you're feeling a bit peckish. Delicious and healthy at the same time!

Have a great Sunday!

Karin

P.S.: All the equipment used can be found at the bottom of the recipe.