Ingredients
- 4 cups (8oz) rice flakes
- 3/4 cup (7fl oz) apple juice
- organic if possible
- 6 tablespoons (3oz) butter
- 3 tablespoons (1 1/2oz) granulated brown sugar
- 2 eggs
- preferably free range
- 2 tablespoons (1oz) nibbed almonds
- 2 tablespoons (1oz) sunflower seeds
- 1/2 cup (2 1/2oz) ready-to-eat dried figs
- chopped
- 1/3 cup (2oz) dates
- chopped
- Swiss roll pan
- 11 x 7in
- lined with parchment paper
Instructions
- Preheat the oven to 350F.
- Place the rice flakes in a bowl and pour over the apple juice.
- Leave to soak for at least 1 hour, by which time all the apple juice should be absorbed by the rice flakes.
- Cream the butter, and add the sugar.
- Beat until pale, light, and fluffy.
- In another bowl, whisk the eggs and gradually add to the creamed mixture.
- Beat together until combined.
- Fold in the apple-soaked rice flakes, nibbed almonds, sunflower seeds, and the chopped figs and dates.
- Pour into the lined pan, smooth the surface with a palette knife and bake in the oven for 25 minutes until pale golden.
- Allow to cool in the pan and cut into
- Store in an airtight container and use within a week.
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