Muesli Bars
I am extremely serious about muesli bars. They have to be hard, solid, seedy, not too sweet, a bit chewy and have lots of toasted oats.
What I love about this one is that it’s very flexible, depending on what is in your cupboard.
The original recipe had wheatgerm and pepitas (pumpkin seeds). Include them if you’re inclined. Just sub in whatever you like. Chuck in apricots. Dates. Swap out the quinoa for rolled barley or whatever you have. GO CRAZY. No, don’t go crazy. Follow the recipe relatively closely and it’ll work. If you go totally freestyle you may end up with fabulous granola, who knows.
Ingredients 9
125 g rolled oats
60 g sunflower kernels
75 g linseeds
190 g quinoa flakes
80 g sesame seeds
125 g sultanas
60 g dried cranberries
125 g butter, melted
175 g honey
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Method 5
Grease and line a 17 × 28 cm (6 3/4 × 11 in) slice tin. Or really, whatever size you’ve got that’s not in the dishwasher.
Cook the , , , and in a frying pan over a medium heat, stirring until golden or you start to lose your sense of humour about it.
Transfer to a bowl. Put it somewhere to cool where the baby won’t tip it over her head. Stir in the and .
Cook the and in a small saucepan over a medium heat for a few minutes. No, your stirring arm should not be fatigued yet. Bring to a boil and reduce the heat to low. Simmer, without stirring, for a few minutes until the mixture is really golden. Let’s say bronzed. Add to the dry ingredients and stir until combined.
Spoon into your pan and use a large metal spoon to press everything down firmly. Cool and cut into bars. If you store them in a foil-lined container they’ll be good for 7 days. Good luck keeping them in the cupboard that long.
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Notes
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