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WITH BERN THE CHEF I BERNTHECHEF.COM.AU

March, Hike, Stroll, Wander

It’s great weather to get out and about, around trees and hills. This calls for snacks! We need compact, delicious, chewy & satisfying nutrition.

I love this recipe from a cyclist friend, Handy to grab and snack for belly fuel. Great for heart & brain health with nut oils and fibre as well. Ready for Easter and Autumn outdoor adventuring, keep this recipe on file for winter camping and skiing trips. It’s egg-free, and the butter can be substituted equal quantity for coconut oil for a vegan recipe. **Use gluten-free oats for a gluten-free version.

SLICE INGREDIENTS

1 cup Sesame seeds 1 cup Chopped Pecans 1 cup Slivered Almonds 4 cups Rolled oats

1 cup Pine nuts 1 cup brown sugar 1 cup Cranberries 1 cup Pumpkin seeds 1 cup Currants 1 cup Diced Apricots

1 cup Diced Dried Figs

Favorite Jam 500g jar ½ cup Honey 250g Butter 1 whole vanilla bean - scrape the seeds out 4 tablespoons Cinnamon

METHOD

• Preheat the oven to 160 degrees fan force.. • Combine dry ingredients in a big bowl. • Melt butter in a saucepan or microwave on till melted then add honey, jam, vanilla seeds and cinnamon. Mix thoroughly then remove from heat. • Combine wet ingredients with processed dried ingredients. Place mixtures in a baking paper-lined baking tin. • Lay another piece of baking paper down over the top and roll over to level out & compress the mixture. Get your oven timer or phone out and put an alarm on for cooking - this is vital. • Bake it for 25 to 30 minutes or until golden brown. After cooling, but warm enough to handle, slide out onto a chopping board, and slice through with a large knife into small 1 inch by 2-inch pieces. Store in an airtight container in the fridge layered with greaseproof paper. Lasts 2 weeks in the fridge. To freeze, wrap pieces individually in greaseproof, and store in an airtight container. **Some oats are not gluten-free due to processing and manufacturing. *Stay close to the oven, because if this burns, it’s a very expensive piece of coal. *Every oven is different, so keep close and check every 5 minutes after about 15 minutes.

POMEGRANATE PICKLED ONIONS

This quick pickled onion recipe is ready in 10 minutes, and, keeps for over a month. Sweet & perky, no cooking needed! Keeps in the fridge, for up to a month.

• Peel and slice 6 red onions - along the ribs, from base to tip (as opposed to rounds). add to a medium-sized bowl, cover with cold water and gently break apart with your hands. Once all the slices are separated, drain well and pat dry, returning to the bowl. • Pour over 500ml of pomegranate molasses, add 2 teaspoons of sea salt, 1 teaspoon of sumac, 1/2 a teaspoon of chili flakes, and the zest & juice from 2 limes. • Have a large glass jar (about 1 litre) cleaned and ready with a matching lid. • Pour the well-mixed onions & syrup into the jar and chill. Perfect mixed into a salad, sprinkled over a pizza, baked into a cheese tart, a small bowl to join with lamb curry. Lovely layered with ripe tomatoes as a salad, and my favourite, onto a fresh bread roll with goats cheese & rocket.