The England Test cricket captain has high-energy cereal bars made by the team nutritionist on training and match days.
Makes 12 bars
Heat the oven to 180C/gas mark 4. Mix 30g oats and 30g pumpkin seeds, and spread on a baking sheet. Roast for five minutes, until they begin to pop. Soak 50g dried goji berries, 100g dates and 30g dried apricots in boiled water for 15 minutes. Drain and put in a food processor with the toasted seeds and oats, and two tablespoons each of peanut and almond butter. Pulse, regularly scraping down the sides, until soft, sticky and combined.
Line a baking sheet with greaseproof paper. Spread out the mixture, shaping it into a rough 15cm x 15cm square that’s 1cm thick; press it firmly into shape. Refrigerate for a couple of hours, then cut into bars. They will keep in the fridge for three days, separated by greaseproof paper to stop them sticking together.
