I know the idea of energy bars is that they should be entirely good and healthy, but somehow I’ve got cream in my mind to pour over this... Or else you could put a bar in a school lunchbox or have it as a delicious and healthy snack-on-the-go.
1tspsunflower oil, for the tin
60g (2¼oz) ready-to-eat dried mango
75g (2¾oz) rolled porridge oats
25g (1oz) plain flour
50g (1¾oz) dark muscovado sugar
really good grating of nutmeg
50g (1¾oz) shelled, unsalted pistachios
50g (1¾oz) pecans
50g (1¾oz) dates
60g (2¼oz) ready-to-eat dried apricots
2 large eggs
100g (3½oz) maple syrup
Preheat the oven to 180°C/350°F/gas mark 4. Brush a 25 × 25cm (10 × 10in) square baking tin with the oil. Soak the dried mango in warm water for 30 minutes. Drain.
Put all the ingredients except the eggs, maple syrup and pumpkin seeds in a food processor. Pulse until finely chopped, but not pulverised. Put the mixture in a bowl and add the eggs, maple syrup and pumpkin seeds. Mix together, transfer to the baking tin and spread out evenly. Bake for 20-25 minutes, until light brown.
Allow to cool in the tin, then cut into 12pieces. Store in an airtight container for up to 3 days.