Home-made muesli bars
By Julie Goodwin
Cooking time: Less than 30 minutes
Course: Snacks
The second best part of making my own snacks is that I know exactly what goes into them - the best part is how they taste. The muesli bars in this recipe can be changed to suit any needs. I put linseed and sesame seeds in them, mostly so I can convince myself that I should eat them. Nuts are lovely, although the boys’ school, as well as many others I am sure, has a peanut ban because of serious allergies. Good additions include slivered almonds, pine nuts, choc chips or chopped apricot pieces.
INGREDIENTS
2 cups (200g) rolled oats
1 1/2 cups (50g) rice bubbles
1 cup (160g) sultanas
1/2 cup (40g) desiccated coconut
1/4 cup (30g) linseed (flaxseeds)
1/4 cup (35g) sesame seeds
200g butter, chopped
1/3 cup (75g) caster sugar
3/4 cup (265g) honey
METHOD
1. Preheat oven to 180°C (160°C fan-forced). Grease a 20cm x 30cm slice pan, line base with baking paper and lightly grease the paper.
2. Combine oats, rice bubbles, sultanas, coconut, linseed and sesame seeds in a large bowl.
3. Combine butter, sugar and honey in a medium saucepan. Cook, stirring, over medium heat until the butter melts. Simmer for about 5 minutes or until the syrup has thickened slightly. Pour butter mixture over the oat mixture; mix well.
4. With wet hands, press the mixture firmly into the pan. Bake for 20 minutes or until browned lightly; cool in pan. To serve, cut into 24 bars.
Suitable to freeze. Not suitable to microwave.
Cook's note: If your slice pan is slightly larger than the recipe, reduce the baking time by a few minutes. It’s cooked when it’s golden brown.
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