It has only just recently occurred to me that I’ve not ever shared a muesli bar recipe on here!? This kinda shocked me as hardly a week goes by when I don’t whip up some for the kids lunch boxes. The recipe always changes… Often I make these muesli-bar style cookies (using ground sunflower seeds in place of the almond meal), sometimes I make regular oat based bars with ghee and honey (both of my kids seem fine with oats, it’s just me who doesn’t eat them in our house), but lately this combo has been going down a treat so I thought I’d share it today.
It couldn’t be any simpler, quinoa flakes, puffed millet and coconut form the base, along with a handful of sliced dried apricots and orange zest, which is all pulled together by a mellow and mildly-sweet syrup made of brown rice syrup and coconut oil. The result is a good sturdy, crunchy muesli bar that stands up to even the most thrown around of lunchboxes (my son is forever putting new cracks in his lunchbox and when I was doing parent help at school the other day I saw how! The kid swings it around and around as he walks to the playground, and sadly more often than not it gets dropped… from a height at least once a day *sigh*).
Thanks to everyone who entered the Sami’s Kitchen giveaway on the blog last week! The lucky 10 winners were: Adele Chenoweth, Nicola (Homegrown Kitchen), Elizabeth Aitken, JenK, Tessa, RR, Jax Miller, Marian, Rebecca (Intolerant Chef) and Cindy. If you haven’t done so already can you please email me your postal address to emma(at)mydarlinglemonthyme(dot) com and I will make sure your prize gets sent straight out! Huge congrats, it’s such a cool prize!! xx
Lastly, one of my photos is a finalist in the Nourish Summer Cover Competition! If you have a spare second I would love your vote, mine is photo number 3 and all it requires is a super quick little facebook ‘like’ over here. I need about 60+ votes to possibly win! Many thanks in advance xx
spiced apricot, orange + quinoa muesli bars
I use quinoa flakes for a completely gluten-free alternative, however if you tolerate oats by all means use them instead. Honey can be used in place of the brown rice syrup if preferred, however just note that the final outcome with be slightly sweeter than these. Any dried fruit can be used in place of the apricots, or leave them out if you want these to be fructose-free. You can find puffed millet in some supermarkets and healthfood stores, or use puffed brown rice (my jar of puffed millet actually had a few bits of leftover puffed rice in it, which you can kinda see in the pics!). I’ve left nuts out of these as our school is nut-free, but you could always chuck in a handful of chopped nuts if you like.
makes 12 bars
1 1/2 cups (150g) quinoa flakes
1/2 cup (10g) puffed millet
1/2 cup (80g) organic (unsulfured) dried apricots, finely sliced
1/4 cup (20g) shredded coconut
1/2 teaspoon ground cinnamon
the finely grated zest 1/2 medium orange
1/3 cup (80ml) brown rice syrup
1/4 cup (60ml) virgin coconut oil
a good pinch fine sea salt
Preheat oven to 150C/300F. Line a 28 x 18cm slice tin with baking paper, extending up and over the sides a little. Place all the dry ingredients into a medium bowl. Place brown rice syrup, coconut oil and salt into a small saucepan and heat over a gentle heat until melted and fluid. Pour into the dry ingredients and mix thoroughly. Turn out into the slice tin, pressing down evenly with the back of a spoon to smooth out. Bake for approx. 40 minutes or until lightly golden all over. Remove from the oven and cool, it will firm up once cold. Slice into bars using a sharp knife. Will store airtight for 4-5 days.