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.

5 Cup Cake!

Big thanks to Mum (Lesley) for this recipe, I'm always looking for a healthy treat.

This really is more a loaf than a cake, so would be good toasted a few days after freshly cooked, or robust enough to freeze in slices for lunchboxes!

Super easy, use your thermo or just attack with a wooden spoon!

Take 1 cup of self raising flour, 1 cup of coconut, 1 cup of mixed fruit or nuts to taste, 1 cup of sugar and 1 cup of milk. Combine, stand for 10 minutes and then pour into a loaf tin and bake in a moderate oven for 45 minutes or until golden and a skewer inserted comes out dry.

Suggestions.... Substitute half the coconut for rolled oats or bran. I reduced the sugar to 2/3 cup and used brown sugar. For the fruit add finely chopped apple and a teaspoon of cinnamon. Try sultanas and walnuts (not for a nut free school!), craisins and sunflower seeds, finely chopped zucchini and mixed fruit and nut... Get creative!