Crispy kale pick-me-up bars

Makes 12 INGREDIENTS

100g (3½oz) kale washed, dried, de-stalked and finely chopped 10 stoned, soft-eating apricots 2 tablespoons apple juice 1 dessert apple 2 tablespoons desiccated coconut ½ teaspoon ground cinnamon ½ teaspoon ground ginger Pinch sea salt flakes, crushed between fingers 2 tablespoons dried cranberries 2 tablespoons flaked almonds 1½ tablespoons pumpkin seeds 40g (1½oz) puffed rice cereal 125g (4½oz) dark chocolate (70% cocoa solids) 1 teaspoon oil

METHOD

Preheat oven to 180C (fan oven) or equivalent.

You will need a food processor for best results and 2 baking trays lined with 2 changes of greaseproof paper and a lightly oiled plastic lidded food container measuring around 20x13cm (8x5in).

Spread kale over the trays. Bake for 5-10 minutes, turning once. Turn off oven and leave kale to cool with oven door ajar.

Chop apricots and combine with apple juice in food processor. Peel, core and chop apple. Add to mix and whiz to a rough puree.

Add half coconut, plus the cinnamon, ginger and salt. Whiz again briefly to combine.

Transfer to large bowl. Work in kale thoroughly with your hands.

Stir in remaining coconut, cranberries, almonds and pumpkin seeds. Mix thoroughly.

Spread over 2 baking trays lined with fresh greaseproof paper.

Bake in preheated oven at 150C (fan oven) or equivalent turning once or twice for 15-20 minutes or until becoming crisp and toasty.

Leave to cool in oven with door ajar.

Melt the chocolate, stir in oil and then cooled ‘greenola’ and rice cereal. Pour into prepared container and cool. Mark into bars.