Mulling it over with plenty of Munch …

Posted by on May 30, 2014

Mulling it over with plenty of Munch …

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Hello Again from Summer Lodge Breakfast Club – I’ve really enjoyed looking through the calendar this month – firstly to see what is happening on the East Devonshire  Coast and secondly mulling over the events I think you would most enjoy and would enrich your stay at Summer Lodge Devon –  we have a few rooms available at the moment, why not take a look? Its easy to book on line and there is plenty of free parking.  Alternatively you can email your enquiry to Summerlodgedevon or call Tim/ Adrienne  on 01404 831 470 – we would love to hear from you.  Expect the  ‘What’s Happening In …. Amazing Blazing June over the weekend!

In the meantime check out the Summer Lodge Breakfast Club Munch Bar. I made these little morsels last week to supply my youngest with a quick fix, grab and go breakfast whilst she prepped for her finals ……. and Laura loved them. These are very easy to make and keep well in an airtight container or in the fridge.

Here goes and let me know what you think …….


breakfast squares 1   This is what you need
(This recipe will make approx. 8 decent sized squares)
120g rolled oats
150g dried stoned dates – chopped
20g Rye Flour – any flour may be used for this recipe.
60g of finely sliced almonds
½ teaspoon of Cinnamon or Allspice
80g melted salted butter
4 tablespoons of good quality Olive Oil
85g Runny Honey
1 teaspoon grated orange zest
¼ teaspoon of Almond extract



Here’s what you do
Preheat your oven to 180c or Gas Mark 4.
Line with baking parchment a 20 x 20 x 5cm tin – do not be tempted to skip this part the baked mixture will be difficult to remove from the tin once baked without the greaseproof paper!
Mix together all dry ingredients – oats, almonds, chopped dates, Rye flour and cinnamon/allspice.
In a separate bowl mix together, melted butter, honey, almond extract, olive oil and orange zest.

Pour the wet ingredients onto the dry ingredients and mix together thoroughly making sure the mixture is evenly coated. Place this mixture in the prepared tin and press down until smooth using a fork or the back of a spoon.
Baked in the oven for about 25 minutes until golden around the edges of the mixture.

Remove from the oven and leave to cool in the tin. Once cold place the mixture still in the tin in the Fridge for half an hour. When thoroughly cold remove from the baking tin and cut into squares.
Dust with a little icing sugar and they are ready to go. Enjoy.

Lozzie with Hattie

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Have a great weekend and we look forward to seeing you soon.