- 75g of Forest Feast

Strawberry Super Fruit Shapes

- 140g self raising flour

- 2 tbsp caster sugar

- 1 egg- 175ml milk- 2 bananas peeled- butter (for frying)

- 50g Forest Feast Wildberry Super Fruit Shapes- 50g mixed seeds- 140g oats- 25g multi-grain hoop cereal

- 100g butter- 100g light muscovado sugar- 100g golden syrup

1. Sift the flour into a mixing bowl. Stir in the sugar

and make a well in the centre of the mixture.

Measure the milk in a jug and then crack the

egg into the jug. Lightly beat the milk and egg

together with a fork until they are mixed together.

2. Pour the egg mixture into the well in the centre

of the flour mix. Beat with a wooden spoon until

you have a smooth batter.

3. Mash the bananas together until smooth, then

stir into the batter with the Strawberry Super

Fruit Shapes.

4. Heat a small knob of butter in a frying pan add

three small ladlefuls of batter to make the 3

pancakes 8cm in diameter.

5. Cook for 2mins until bubbles appear on the

surface. Flip the pancakes over and cook for

another 2mins until both sides are light gold.

6. Stack the pancakes on top of each other to make

a small tower and serve for a feeding frenzy.

1. Preheat the oven to 180ºC. Line 2-3 baking

trays with baking parchment. In a large

bowl, cream together the butter and sugar

until light and fluffy. Stir in the condensed

milk, followed by the sifted flour.

2. Mix in the chocolate chunks and the Strawberry Super Fruit Shapes

3. Divide the dough into 28 walnut sized balls,

place on the prepared baking trays and flatten slightly with the back of a spoon,

allowing plenty of space for spreading.

4. Bake in a preheated oven for 16-18mins

until golden and risen, but a little soft in the

middle. Leave to cool slightly on the trays

before cooling on a rack, then serve.

1. Grease and line a 20cm square cake tin with baking parchment.

2. Put the Wildberry Super Fruit Shapes in a mixing bowl. Add the seeds, oats and cereal, and mix well.

3. Put the butter, sugar and golden syrup in the saucepan. Cook gently on the hob, stirring with the spatula, until the butter and sugar are melted.

4. Remove from the heat and pour the dry ingredients into the saucepan. Mix well until all the ingredients are coated with the syrup mix.

5. Fill the baking tin with the mixture. Use the spatula to press the mix down evenly. Bake at 160ºC/140ºC fan for 20mins, then leave to cool completely before cutting into squares or fingers. Store in an airtight tin for up to 3 days – if they last that long!

swing intoAcTiOn &GeT BaKiNg

1. Put the oats in a saucepan with the

milk and 300ml water. Cook over a

low-medium heat for 3-4 mins, stirring

constantly, until rich and creamy.

2. Pour into two deep bowls and top

with the Tropical Super Fruit shapes.

Scatter the almonds over and serve

with the fromage frais.

Super strawberry& white choc cookies jungle

Porridge- 150g Forest Feast

Tropical Super

Fruit Shapes - 80g whole rolled

porridge oats- 200ml semi-skimmed

milk- 15gflakedalmonds,

toasted- 150g fat-free natural

fromage frais

- 75g Forest Feast Strawberry Super Fruit Shapes- 225gunsaltedbutter,

softened- 225g golden caster sugar- 150g condensed milk- 350gself-raisingflour- 100g White Chocolate

Chunks

Flippin’Fruity Pancakes GGRRRRRanola Grabbers!