The BBC Good Food logo
Raspberry & pine nut bars

Raspberry & pine nut bars

A star rating of 4.7 out of 5.29 ratingsRate
loading...
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Cook:
    • Including 35-40 minutes baking
  • Easy
  • Cuts into 12 large bars

Juicy, seasonal fruit gives a fresh taste

Nutrition: per serving
HighlightNutrientUnit
kcal391
fat24g
saturates12g
carbs40g
sugars15g
fibre3g
protein6g
low insalt0.41g
Advertisement

Ingredients

  • 200g plain flour
  • 200g porridge oat
  • 250g pack butter , room temperature, cut into small pieces
  • 175g light muscovado sugar
  • finely grated zest of 1 lemon
  • 100g pack pine nut
  • 2 punnets raspberries (total weight 250g/9oz)

Method

  • STEP 1

    Preheat the oven to fan 170C/ conventional 190C/gas 5. Butter a shallow 23cm square tin. Tip the flour, oats and butter into a mixing bowl and use your fingers to work the mixture together to make coarse crumbs. Mix in the sugar, lemon zest and three quarters of the pine nuts using your hands, then press the mixture together well so it forms large sticky clumps.

  • STEP 2

    Drop about two thirds of the oat mixture into the base of the tin, spread it out and press down very lightly – don’t pack it too firmly. Scatter the raspberries on top, sprinkle the rest of the oat mixture over, then the rest of the pine nuts and press everything down lightly.

  • STEP 3

    Bake for 35-40 minutes until pale golden on top. Cut into 12 bars with a sharp knife while still warm, then leave to cool in the tin before removing. Will keep for 2-3 days.

Recipe from Good Food magazine, June 2003

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.29 ratings
Advertisement
Advertisement
Advertisement

Sponsored content