Saturday, 19 October 2013

Muesli Bars (Paleo & SCD)

Are Australia's Muesli Bars the same as America's Granola Bars?  Someone let me know!
I have wonderful memories of my mum making muesli bars and my brother, sister and I eating them on long car trips.  (Queensland, here we come!) 
I remember them being SO good.  I loved the cinnamon and mixed spice and the oil holding it all together.  Yum!
When I used to eat grains, I loved eating muesli for breakfast.  I loved the chewiness of muesli whether it was raw or toasted.  Only a few years ago my Hubby and I had a Bircher muesli phase.  We always had a tub of it in the fridge mixed with yogurt and apple. :)  It's a great way to start the day.

These days, I've got to admit, my breakfasts are pretty boring.  I almost always have a microwaved egg with some spinach leaves thrown on the top.  Quick and easy but not much variety. :(

I think these muesli bars, though, will be the best after-school snack.  You need to store them in fridge to keep them solid, as they crumble a bit at room temperature.  Not quite sturdy enough for the lunchbox, unfortunately.  Anyway, they are scrumptious as they are.

My Hubby thinks they're the best thing I've ever made.  High praise indeed!  Hope you like them. :)

Muesli Bars.

Prep time:  10 mins
Cook time:  15-20 mins
Makes 42 pieces.

4 cups nuts
2 cups shredded coconut
1/2 cup oil (I used a mixture of cacao butter & coconut oil)
1/4 cup honey
1/2 teaspoon vanilla powder
1/2 teaspoon cinnamon
1/2 teaspoon mixed spice
1+1/2 cups dried fruit (I used 1/2 cup each of sultanas, dates and apricots)
2 eggs

  • Preheat the oven to 175 degrees Celsius (350F).
  • Pulse nuts in a food processor until chopped.  (You don't want them processed too fine, some chunks are fine.)  Put into a very large mixing bowl. :)
  • Melt oils in the microwave until liquid.
  • While they are melting, add the coconut to the nuts.
  • Add the vanilla, cinnamon and mixed spice.
  • Chop the dried fruit into small pieces and add.
  • Pour the melted oils and honey into the nuts, fruit & coconut and mix well.
  • Beat the eggs then mix through.  Mix thoroughly.
  • Press the mixture firmly into a lined 24cm x 33 cm (base measurement) pan.  (9.5 x 13.5 inch)
  • Bake in a 175 degree Celsius (350F) oven for 15 - 20 mins.  (Careful, it browns quickly!)
  • Cool the pan on the bench until room temperature, then chill in the fridge before slicing.
  • Store in the fridge in a covered container. 

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