When one of your children does not eat cereal or toast for breakfast, but instead prefers leftover green thai curry from last night's dinner, breakfast food can become tricky. Freshly made fruit salad is enjoyed on the weekends but on a school day when there is limited time, a suggestion was me to make muesli bars.
I am still trying out different recipes. Muesli bars although high in fibre tend to have a high fat (butter or oil) and sugar (sugar, honey or golden syrup) content.
This recipe was found on the Internet and the source is Super Foods Ideas - February 205, page 82.
Makes 16 squares
1 cup rolled oats
1 cup desiccated coconut
1/2 cup wheat germ
1/2 cup sesame seeds
1/2 cup sunflower kernels
1/2 pumpkin seeds (pepitas) ( I used chopped dried apricots)
1 cup sultanas ( I used raisins instead)
125 grams butter
1/2 cup honey
1/3 cup brown sugar
- grease and line a 3cm deep, 16cm x 28 cm (base) baking tray with baking paper
- cook oats, coconut wheatgerm, sesame seeds, sunflower kernels and pumpkin seeds in a frying pan over medium heat, stirring for 8 - 10 minutes or until golden then transfer to a bowl and set aside to cool. stir in sultanas ( raisins and apricots)
- cook butter, honey and sugar in a small saucepan over medium heat, stirring , for 3-4 minutes or until sugar dissolves. Bring to the boil the reduce heat to low. Simmer without stirring for 7 minutes or until mixture forms a soft ball when a little is dropped into ice-cold water.
- add to dry ingredients and stir until combined
- spoon mixture into pan and press down firmly
- all to cool and then cut into 16 squares
- store in a foil lined airtight container for up to 7 days