Muesli bars with a twist

Today has been a rather random day here on the farm. I woke up this morning to the howling wind and freezing cold temperatures, so I had to light the fire! Third day of spring and I had to light the fire! Crazy! Our house is like an icebox though and tends to stay very cool no matter what the weather is like outside. THEN we find out that there are goats roaming around our property… we don’t own goats. My in laws ended up catching them and have got them safely locked up, all the while trying to locate their owners!

ANYWAY, despite the random happenings, I managed to get some regular ‘staples’ cooked (ketchup, sweet mustard pickles and bread). I also had a little time to adapt one of my favourite muesli bar recipes and make it Thermomix friendly, as well as changing a few ingredients to suit our family. This is a great recipe because it has veggies hidden within as well as being easy to adapt to make nut free for school lunch boxes. Hope you enjoy! πŸ™‚

muesli bars

Ingredients:

150g mix of sweet potato and pumpkin

80g water

120g coconut oil

150g honey (or rice malt syrup, if you prefer)

1 tsp cinnamon

1 tsp ground ginger

1 tsp nutmeg

Juice of 1 orange

60g chia seeds

150g cashews

70g sunflower seeds

50g pepitas

180g desicated coconut

200g rolled oats

Method

Thermomix:

1. Pre-heat oven to 180 degrees (fan forced) and line a slice tray with baking paper

2. Place sweet potato, pumpkin and water in bowl and cook for 10 minutes/100 degrees/ speed 1

3. Once cooked, puree 10 seconds/ speed 9

4. Add coconut oil, honey, cinnamon, ginger, nutmeg and orange juice and cook 2minutes/ 60 degrees/ speed 1

5. Add Chia seed and cook 3 minutes/ 100 degrees/ speed 1

6. Add cashews, sunflower seeds, pepitas, coconut and rolled oats and mix reverse/ 15 seconds/ speed 5 – if the mixture hasn’t come together then use your spatula to loosen it up and mix again on reverse until all mixed in.

7. Add mixture to slice tray, press down using the spatula. Bake for around 20-30 minutes or until golden. Allow to cool in tin before slicing. Store in an airtight container in the fridge.

Traditional

1. Pre-heat oven to 180 degrees (fan forced) and line a slice tray with baking paper

2. Mix cashews, sunflower seeds, pepitas, coconut, rolled oats in a large bowl and set aside

3. Boil veggies in a saucepan until tender, puree in a blender and add back to saucepan

4. Add coconut oil, honey, cinnamon, ground ginger, nutmeg and orange juice to saucepan and heat gently to combine

5. Add chia seeds and bring to the boil and cook until seeds are slightly swollen.

6. Add mixture from saucepan to the dry ingredients, mix well to combine

7. Add mixture to slice tray, press down using the spatula. Bake for around 20-30 minutes or until golden. Allow to cool in tin before slicing. Store in an airtight container in the fridge.

To make these nut free, omit the cashews and use a mixture of 270g of seeds. An even mix of pepitas and sunflower seeds is really nice.

Until next time,

Belinda πŸ™‚

One thought on “Muesli bars with a twist

  1. Pingback: 20 Kids Lunchbox Ideas | The Modern Farmer's Wife

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