Three hours carving ice and a whole afternoon working on pastry dough left me with numb hands, a terrible pain in the arms and an enormous weight over my back.
I even managed to cut my foot with an “out-of-its-place” pyrex and I’ve waited for Miguel until 10pm (the inevitable night photographs!) for diner.
If I add to this the fact that someone shut off the light and closed me on a meat freezer by mistake (25 square meters at eighteen degrees below zero), giving me as option to scream or to feel my way to the door surrounded by all those “corpses” (my option!), the day was a true disaster.
I revolt myself… I think positive, recovering the energy and turning the page…
115 g butter, softened
150 g honey
85 g powdered almonds
90 g dried apricots, sliced
50 g Goji berries
50 g cashew, chopped
15 g sesame seeds
15 g sunflower seeds
10 g inflated quinoa
85 g oat meal
Pre-heat the oven to 180ºC.
Grease a rectangular pan (18 x 27 cm).
Whisk the butter with the honey until creamy.
Add the egg and the powdered almonds and combine until smooth.
Add the remaining ingredients.
Pour the dough into the pan taking care to make an even surface.
Bake for 20-25 minutes or until firm and golden.
Let it cool down completely before unmoulding and cutting the bars.