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Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.
Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.
The bars keep for up to 5 days in the fridge in an airtight container.
Line a 20cm-square tin with baking paper. Put the bran flakes and 25g of the rice pops in a food bag or food processor and crush or blitz to fine crumbs. Stir in the desiccated coconut, the rest of the rice pops and the dried berries.
Pour the warm mixture over the dry ingredients and stir together well to coat everything evenly. Tip into the tin and use the back of a spoon to flatten down the top firmly until it’s really tightly packed. Put in the fridge while you make the icing.
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