The two companies have been working together since the summer to create seasonal products using local ingredients, to be sold exclusively at the Hunters’ deli. People are also encouraged to have a go at re-creating the recipe themselves at home, to show how simple home baking can be. Hovingham-based Bakehouse in the Barn launched last year and is run by award-winning baker Sophie Smith, who creates all the recipes for the partnership.
The Hunter Gatherer Bar is bursting with nuts, seeds and fruit to give a healthy energy boost in the dark winter months, and to curb sweet toothed cravings to help keep those New Year’s resolutions in check. Hunters stocks a range of ingredients for the bar from local Yorkshire producers and suppliers, including Yockenthwaite Farm and Quay Ingredients, both in Skipton, and Driffield-based Shepcote.
Christine Garnett, who owns Hunters of Helmsley with husband Chris, said: “This is another winning recipe from Sophie – so simple but so effective. The Hunter Gatherer Bars she makes to be sold in store are packed to the brim with 14 different types of nuts, seeds and fruit, but recipe followers can adapt it to suit their own favourites. It’s a really satisfying sweet treat, but also includes lots of healthy ingredients – which is what you need at this time of year!”
Hunter Gatherer Granola Bar
425g mixed nuts, seeds and fruit (this can include a variety to suit your own preferences, but ours includes: hazelnuts, walnuts, almonds, cashews, sunflower seeds, flax, pumpkin seeds, poppy & sesame seeds, sour cherries, sultanas, raisins, dates, goji berries)
60g ground almonds
2 tsp ground cinnamon
100g soft brown sugar
· Preheat the oven to 180°C.
· Line a 20cm x 30cm baking tin with parchment.
· In a large bowl mix all the dry ingredients together.
· Melt the butter and warm the honey together in a pan over a medium heat.
· Pour the honey and butter over the dry ingredients, mix well.
· Transfer the mixture into the prepared baking dish.
· Bake for 18 minutes, until the top of the granola bar is golden brown.
· Leave to cool in the tin. Slice once cool.
*for a vegan version, substitute the honey for ½ agave or date syrup ½ golden syrup and the butter for vegan spread.