A huge THANK YOU to the Children’s House Year 1’s who met Barry last week and made him his very own supply of Bionic Bars to eat during the mega marathon.

The children were also visited by the amazing Gavin Anderson who enthralled with tales from his terrifying trek over the Pyrenees earlier this year.

Gavin and Barry helped the children to understand the nutritional needs of endurance athletes, the class asked  them lots of great  questions about what types of food they need on these intrepid adventures and what foods they like, from Gavin and Barry’s answers they invented a recipe for the best bionic bar ever.

The children made over 60 BARS and sold lots of them at the school’s Harvest Farmer’s Market at the end of British Food Week. The children came up with an easy to make, easy to carry, easy to eat tasty recipe that slowly releases complex carbohydrates as well as giving a little sweet boost at the time of eating.

Barry has already chomped his way through so many of the bars that I have had to make even MORE for him to take with him to Paris.

Here is the:

Year 1 Bionic Bar Recipe  (makes 12)

Oh! We so happened to have some edible and pre-prepared crickets and worms that we sprinkled on top of Barry’s first batch of bars… But not the ones we sold in school because the insects didn’t come with a nut-free guarantee!

Ingredients

• 350g porridge oats
• 1 cup chopped-up apples
• 1 cup raisins
•  175g  Honey/syrup
• 175g muscovado sugar (heated slowly with the butter)
• 175g melted butter
• Pinches of cinnamon to taste

Preheat the oven to 300°F and grease and line a baking tray.

Mix all of the dry then wet ingredients together in a mixing bowl, then spread in an even layer in the tin. Cook for around 40 minutes.

Enjoy!