In the spirit of recipe development this recipe is my own adaptation of Oui Chef's adaption of David Lebowitz's adaption of Alice Medrich's recipe. Ridiculous isn't it!
It's the kind of recipe that allows lots of flexibility and substitutions. Next time I might leave out the cocoa and add ground ginger and nutmeg and use some dried pears instead of cranberries. You get the picture.
If you're after something a bit safer then replicate the recipe below and you won't be disappointed. These bars are absolutely delicious.
Cinnamon Cocoa Fruit and Nut Bars
50g buckwheat flour
20g Dutch process cocoa
1/8 tsp baking soda
1/8 tsp baking powder
1 tsp cinnamon
60g brown sugar
200g toasted nuts (hazelnuts, almonds, pecans and sunflower seeds)
170g dates, pitted and chopped
170g dried fruit (apricots and dried cranberries)
2 small eggs
1 tsp vanilla essence
Mix dry ingredients together in a bowl.
Add fruit and nuts and mix well so that all the pieces separate and are coated with the dry mixture.Beat the eggs and vanilla and add to the fruit and nut mixture, coating everything thoroughly so that the mixture is well combined and glossy.
Spoon the mixture into a lined 8 inch square pan and press down with a fork so that it's spread evenly (and right into the corners.)
Bake at 160 degrees Celcius for 35-40 minutes, then remove from oven and allow to cool. Cut into 12 pieces and gobble.