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Crunchy granola cake squares
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150g butter, softened
150g light brown soft sugar
2 British Blacktail Free Range Large Eggs
1 tsp vanilla essence
150g gluten free plain white flour
1 tsp gluten free baking powder
25g plain chocolate chunks
75g Nature’s Path Organic Gluten Free Granola With Pumpkin Seeds, Almonds & Raisins
½ tbsp clear honey
1. Preheat the oven to 180°C, gas mark 4. Grease and base line a 20cm square tin. Whisk the butter and sugar together in a bowl until pale and fluffy. Whisk in the eggs one at a time, then add the vanilla. Gradually whisk in the flour and baking powder until combined. Spoon into the prepared tin and spread evenly.
2. Scatter over the chocolate chunks and granola, then bake for 30-35 minutes until golden and a skewer inserted comes out clean. Drizzle with honey and allow to cool slightly before removing from the tin. Cut into 9 squares and serve.
Typical values per serving:
This recipe was first published in September 2018.
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