Multigrain Crumble Bars

Making good use of ingredients that might appear on a January healthy eating commitment
list, these bars also hit the spot for a little treat with a cuppa.

Everything on the list is available in the farm shop, including white miso, the Japanese
fermented bean paste that brings umami flavour to all manner of recipes.

Ingredients
For the crumble:
140g Hodmedod’s four-grain muesli base
180g wholemeal spelt flour
150g light brown sugar
1 tsp baking powder
170g unsalted butter, melted
pinch of salt

For the date filling:
225g Medjool dates
75g prunes
175g water
1 tbsp lemon juice
1 tbsp white miso

Method
For the date filling:
1. Put the dates, prunes, lemon juice and 125 ml of the water in a saucepan and bring
to a boil over medium heat. Reduce the heat and simmer until thickened, about 5 min,
then take off the heat. Dissolve the miso in the remaining 50 ml of water (warm from the tap). Pour the miso into the date filling and stir well until the two mixtures are fully combined. Cover and let cool completely.

For the Crumble Bars:
1. Heat the oven to 180 °C. Line a 20×20 cm tin with baking parchment.
2. Melt the butter.
3. To make the crumble, combine oats, flour, sugar, baking powder and salt in a bowl.
Add the melted butter and mix until you have a crumbly mixture that holds together
when pressed.
4. Firmly press about ⅔ of this mixture into the prepared tin to form an even base. 
5. Spread the cooled filling evenly over the base. Sprinkle the remaining crumble
mixture on top.
6. Bake for 30–35 mins, until golden on top and bubbling at the edges.
7. Cool completely in the tin before slicing. 

Recipe from Hodmedods.