One of the classic lunch box snacks that we all know is a muesli bar. However, these days when you visit the local supermarket and pick up a box, they are fill with who knows what; many an ingredient that is either a number or hard to pronounce. They are often very sugary and filled with not much. These ones below are great because although quite sweet with dried fruit, you can control what and how much you like to add and most of the other ingredients are easily substituted for an alternative. Having said that, I make these as a dairy free muesli bar for Miss A and the rest of the family loves them too. The use of coconut butter gives them a lovely aroma and fills the house when baking with a beautiful scent. Feel free to use nuts instead of seeds however, we also have a nut allergy in the house and make do without.
120 grams dried (sulphite free) apricots
140 grams butter (or substitute.... I use half nuttelex, half coconut butter to keep it dairy free)
70 gram rapadura sugar (or brown)
160 grams rolled oats
80 grams plain flour
30 grams sultanas
30 grams currants
3 tablespoons sunflower seeds
3 tablespoons pepitas
1. Pre-heat oven to 190C and line a 20cm square tin.
2. Place apricots into TM bowl and chop 10-15secs/ speed 5. The time will depend on how dry your fruit is and how large the apricots are. Set aside.
3. Add butter and sugar into TM bowl and melt 2.5mins/ 80C/ speed 1.
4. All the remaining ingredients and mix 15 secs/ speed 2/ reverse.
5. Pour into prepared tin and press down with the back of the MC.
6. Bake for 20-25 minutes until golden. Cool in tin and then cut into squares.
Makes 20 squares.
Bon Appetit xx
Tips: This muesli bar mix is also great just as a morning muesli served with your choice of milk (e.g. cows, rice, oat, soy etc). Instead of pressing into a cake tin to make a slice, just spread thinly over a baking tray and bake to about 15 minutes instead.
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