(Pesto Pasta with) Fruity Squares

Boy O has been poorly this week. In fact, Boy A hasn’t been great either. They’re not really eating much aside from peanut butter, yogurt and hummus (it could be much, much worse.) I find it so frustrating, yet weirdly get a kick out of finding ways to get some kind of goodness into them.  Especially vegetables. However they’re this week rejecting anything remotely healthy. Even fish fingers and they’re not really classed as healthy even if they do contain a percentage of ‘fish’. So I’ve sort of given up for a week *gasp* and am going with the flow (those of you who personally know me will understand that I am not really a ‘go with the flow’ kind of person).

Today they’ve not really eaten anything at all, except for half a bagel, a scotch pancake and a yogurt drink, so this evening for supper I made pesto pasta.

So what? Quite. Nothing new here. Seriously, nothing new here. Just pasta boiled in water (ok, with a couple of cubes of frozen spinach thrown in), tossed in pesto and a pile of grated cheese on top. Boy O gobbled it all up with his fingers in around 3 and a half minutes (we’re still working on his table manners), Boy A was still at the table 45 minutes later eating his favourite supper under duress (he really must be feeling poorly).

And then I brought out pudding – the fruit squares I’d baked earlier in the day, when Boy O napped and Boy A watched TV had quality rest time. They both gobbled them up in quick time. And so did Daddy. Even I have to admit they were delicious, so I must share them with you. I would even call them ‘healthy’ as they contain very little that is considered bad.

You’ll need (as ever the ingredients are interchangeable and quantities are approximate so don’t worry if you’re a little out here and there):

  • 75g butter
  • 75g light brown sugar
  • 3tbsp runny honey
  • 2 small bananas, mashed
  • 2 pears, grated
  • 40g sunflower seeds (or any other seed)
  • 40g desiccated coconut (ground almonds would work as well)
  • 80g fresh blueberries
  • 100g raisins (dried berries such as cranberries or chopped dried fruit i.e apricots, fig etc would be tasty too)
  • 200g porridge oats

Pre-heat the oven to 200º and grease a raised edge baking tray with butter and greaseproof paper.

In a large pan, melt the butter, sugar and honey together, until the sugar has fully dissolved.

Turn off the heat and mix in the rest of the ingredients until the oats are nicely coated.

Press the mixture firmly into the baking tray and pop it in the fridge to set, until the oven is at the right temperature (it can stay in the fridge for 24hrs before baking). Cook for 10 minutes then turn the heat down to 150º for a further 15-20 minutes, or until it begins to brown at the edges.

Take out of the oven and leave to cool in the tray, before transferring to a cooling rack and cutting into squares. Try to resit nibbling on it before it’s cool. Then try and save some for tomorrow. Go on…

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