Our recipe for wellbeing
Coconut, Oat and Chia Muesli Bars
Lisa Conway
Makes 14 bars
Ingredients Method
Wet ⅓ cup( 80ml) coconut oil ⅔ cup( 240g) honey ¼ cup( 45g) brown sugar Dry 2 cups( 180g) rolled oats 1 cup( 75g) shredded coconut
1 cup( 160g) natural almonds, chopped
¼ cup( 45g) chia seeds
½ cup( 75g) pitted dried dates, finely chopped
½ tsp. ground cinnamon
Morning Tea Slices
Karen Sperotto
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Preheat oven to 180 degrees. Mix wet ingredients in small saucepan over low heat and cook, stirring, for 3-4 minutes or until melted and combined. Pour into a large bowl and add dry ingredients. Mix until combined well. Spoon mixture into lightly greased 20cmx 30cm slice tin tray lined with baking paper. Flatten the mixture with the back of a spoon. Bake for 25 minutes or until golden brown. Set aside to cool. Lift slice out of tin and cut into bars to serve.
This Recipe is easily altered. I put all kinds of different dried fruit and nuts in mine to change it up and keep it interesting. Surprisingly this blend of dry ingredients has become my new breakfast cereal. I often eat it at work for lunch because it keeps me energised and full for the rest of the day. Whenever I bring them, someone always asks what I am eating.
Makes 10 bars This scrumptious non-cook recipe is from the River Cottage book. It’ s very filling, fresh, easy to make, and it gives you a lot of energy. The millet is a nutritious, gluten-free grain, easy to find in health food shops, although it could be substituted with whole oats. It’ s a quick and nutritious snack you can make yourself and have at break time instead of buying a processed snack such as a pastry or muffin.
Ingredients Method
100g millet flakes 75g whole, skin-on almonds. 175g unsulphured dried apricots 200g pitted dates, chopped
100g dried apples for mid-morning
50g raisins
2 dried figs, tough stem ends snipped off
Freshly grated nutmeg( optional)
¼-½ tsp. ground cinnamon( optional)
Finely grated zest of 1 orange and juice of about ½ the fruit
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Line a 19-20cm square tin or dish with cling film or baking parchment. Put all the ingredients, except the orange juice, into the bowl of a food processor. Pulse until well chopped and combined, stopping once or twice to scrape down the sides so the blades can process all the ingredients. Slowly add the orange juice, pulsing the mixture until it comes together into a very stiff, chunky paste. Press the mixture firmly into the prepared dish in an even layer, smoothing over the top. Refrigerate for 3-4 hours or, preferably, overnight, then slice into bars. Store in the fridge. These bars will keep fresh for at least a couple of weeks.
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