Life's a picnic this Holidays with WILD chef Sarah Glover
Introducing Sarah Glover, WILD chef, inspiring hunter-gatherer & global adventurer who prefers cooking in the great outdoors to a kitchen anytime! This Thanksgiving & Holidays we’ve teamed up with Sarah & her group of little helpers to bring you a most delicious recipe & picnic set up that’s sure to have you whisking your blanket & basket to your fave spot stat.
Sarah Glover is a chef who is taking the sterile out of cooking & turning food into an experience! Adventuring with her is always fun, surprising, & good a reminder that viewing the world with curiosity, creativity, & healthy dose of childlike wonder is always a brilliant idea.
‘I'm one of eight kids, a lot of my fondest memories are being outside and going on adventures’
This Thanksgiving & Holiday seasons we are all about celebrating the return of gathering, connecting in groups & simple pleasures like picnics at the beach while the sun sets & the kids beachcomb for treasures!
“Kids get so excited seeing that they can cook something so simply — there's an adrenaline rush that you get from being around that excitement.”
Of course, no picnic would be complete without a delicious treat to eat & Sarah along with her sweet little helpers have the yummiest recipe to share with you all that’s perfect for Thanksgiving & the Holidays!
Product featured: Wonder Wagon Natural
CINNAMON PUMPKIN CARAMEL BARS!
Product featured: Mini Chari Bag Rose
Preheat oven to 180°C. Coat a 9 x 13-inch baking pan with cooking spray. Line with a 9-by-21-inch sheet of baking paper, leaving a 2-inch overhang on each short side. Put caramels and cream IN a small saucepan; cook over medium heat, stirring occasionally, until caramels are melted, about 5 mins. Once melted add the tin of pumpkin puree. Allow to cool.
Stir together oats, flour, cinnamon, brown sugar, baking soda, and salt in a large bowl. Blend in butter with a fork or your fingertips until mixture resembles coarse meal; press half of the mixture onto bottom of lined pan. Bake until just set and starting to colour, About 20 mins. Allow to cool on a wire rack.
Sprinkle crust with chocolate chips; drizzle with caramel pumpkin mixture and top with remaining crumb mixture. Bake until pale golden, 20 – 25 mins. Allow to cool completely before cutting into squares.