Slice of Wednesday: Muesli Bars




D'you know, my very first post, in May 2009, was a muesli bar recipe. In fact, this one. It was before I'd thought about actually including photos of the food, and unless you are either of my two sisters you probably never read it. 

So I'm posting it again. 

There's something else about these little bars: before there was Buena Vista Farm Bikkies there was Grub Organics. I never actually got to retail stage, but I put way more time into the recipe testing phase than I ever did with the Bikkies. It was a little organics snackfood company for kids that I was building with my friend Anita, and my muesli bars were probably the product I was most proud of. I make a mean muesli bar. It has 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 what is in your cupboard. The original recipe on my recipe index has wheatgerm (which I'm out of today) and pepitas (also out.) Just sub in whatever you like. Chuck in apricots. Dates. Swap out the quinoa for rolled barley or whatever you have. 





Muesli Bar


1 cup oats

½ cup sunflower kernals

½ cup linseed

1 cup quinoa flakes

½ cup sesame seeds

1 cup sultanas

½ cup dried cranberries

125g butter, melted

½ cup honey


OK. Grease and line with baking paper a 3cm deep 16x28cm tin. A slice tin. Or really, whatever size you've got that's not in the dishwasher. 

Cook the oats, quinoa flakes, sunflower kernals and linseed 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 sultanas and cranberries.

Cook butter and honey in a small saucepan over medium heat for a few minutes. No, your stirring arm should not be fatigued yet. Bring to boil and reduce heat to low. Simmer, without stirring, for a few minutes until the mixture is really golden. Let's say bronzed. Add to dry ingredients and stir until combined.

Spoon into your pan and use a large metal spoon to press down firmly. Cool and cut into bars. If you store it in a foil lined container they'll be good for seven days. Good luck keeping them in the cupboard that long. Now insist someone else do the washing up. You did the cooking and it's a very tasty, healthy snack. You gave birth AND you just made something with sunflower kernals in it. You are awesome.





I love Wednesdays.

Thanks for visiting and inspiring me to make a slice. 


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