Muesli bars are one of those lunchbox items I don’t really like to give my son-commercial ones anyway. If, like me, you’re an inveterate label reader then you’ll know why. They’re choc-a-bloc full of sugar, fat and additives. Making your own is dead-easy though and I made these this morning, before school.
As with all my recipes (being a bit slapdash with measuring), please use your own commonsense. I used a mix of spelt and ordinary flour, but you can omit the spelt.
2 tbsp honey
2 cups raw muesli (I recommend Macro Organic’s with flaked coconut, sultanas and almonds)
1/4 cup cranberries (or finely chopped dates or dried apricots)
1/4 cup flour (plain or plain wholemeal)
3/4 tbsp a light-tasting olive oil or canola
1 tbsp LSA (linseed, sunflower, almond) mix
1 egg lightly beaten
Heat honey and tahini in a saucepan. In a bowl put muesli, flour, dried fruit, LSA, cinnamon and oil. Add honey/tahini mix and oil. Mix through a bit, then add egg. Line a baking tray with baking paper. Put the mixture into the tray and flatten down with the palm of your hand so it’s all even.
Cook for around 10-15 minutes at around 170 degrees. Let cool slightly and slice.
1. If you have a big enough saucepan, make you can do the honey/tahini mix, turn off heat then add the rest of the ingredients (always egg last so it doesn’t set). Less washing up!
2. When lining the baking tray use extra baking paper on the sides-enough so that it will come over and join in the middle. That way you can fold it across and press the mix down without getting spoons or hands sticky.
3. If the mixture seems a bit dry, add a little water, milk or juice (unfiltered apple juice is good).
4. A shallower tray is good for making bars, a deeper one if you prefer to cut them into slices.