Wednesday, June 25, 2014

Mum's Muesli Bars

I tried these out on the kids in their school lunch boxes today and got the thumbs up and a request for more for afternoon tea!


I also had a play with some alternative sweetening agents, but have noted the 'run of the mill' option too so you don't have to hit the shops to make these. There was no need for the health food shop- I found everything I needed at our local Supermarket.

First cook 125g rice malt syrup (or use honey), 50g dark agave syrup (1/4 cup brown sugar), 100g unsalted butter and 25g grape seed oil for 10 minutes at varoma speed 1.

Add to the cooked syrups 200g mixed seeds (I found a packet with pepitas, sunflower kernels and pine nuts straight off the shelf!), 30g shredded coconut, 150g rolled oats (I used quick porridge oats) 1/2 cup cornflakes, 75g sultanas, 50g craisins. Mix at speed 3, reverse direction for 20 seconds.

Press the mixture into a paper lined slice tin, about 1 cm thick and bake at 180 degrees for approximately 15 mins or until golden brown.

Cool completely then slice into bars and store in an airtight container in the fridge for up to a week. I also think these would freeze well and be used for lunch boxes straight from the freezer- they'll be thawed by morning tea time!

I have kept these nut free, but you could substitute peanut butter for some of the rice malt syrup and add more chopped nuts instead of fruit to give a protein boost if they aren't going to school. You could also substitute in gluten free rice bubbles and more cornflakes to make them gluten free in need.

Sunday, June 22, 2014

Baked Artichoke Dip

Thanks to Gus and his Mum Sue for this recipe, it is yum! I've converted the prep for thermie, enjoy...


First grate 100g of Parmesan cheese and 4 small cloves of garlic together at speed 9. Then add one drained 420g tin of artichokes, 1 small tub sour cream (must be around 150g sorry forgot to check) 100g of praise traditional mayonnaise and a good grind of black pepper. Mix at speed 4 for 10 seconds to chop the artichoke and mix everything in well. Scrape sides and mix again until you get your desired texture- could be chunky or finely chopped artichoke up to you!

Bake at 180 degrees for 30 mins and serve warm with crackers or fresh crusty bread.