Apricot and White Chocolate Muesli Bars

Growing up, muesli bars were always a bit of a treat. Mum used to make the best home made ones using a combination of weetbix, oats, sugar, dried fruit, honey, butter and (a heap of) peanut butter then wrapped them in tin foil as if they were bought from the shop.

This recipe is perhaps a wee bit better for for you as it uses oil rather than butter and it doesn't have peanut butter or sugar. But they still taste amazing- promise! I adapted it from Annabel Langbein. Again, the operative word being 'adapted' as I never can seem to stick to a recipe. Maybe I should work on that..?

Apricot and White Chocolate Muesli Bars

3 cup rolled oats
1 cup finely crushed Weet-bix
1 cup nuts and or seeds
1/2 cup coconut
1/2 cup dried apricots, finely diced
3/4 cup flour
3/4 cup warmed honey/maple syrup
1 cup flavourless oil (e.g. grapeseed)
1/2 cup melted white chocolate

(Anything can be subsituted in this recipe, as long as the wet to dry ingredients are kept the same).

Preheat oven to 160' C. Line a 30cm x 24cm sponge roll tin. Mix oats, nuts, weet-bix, coconut, apricots and flour in a bowl. Combine warmed honey and oil and stir to combine.

Press firmly into tin a bake for 30 mins or until crisp.


Cool slightly begore cutting. When completely cooled, drizzle with melted chocolate.



Nom nom nom...


I have been muching my way through this tin all afternoon. I may have found my new favourite muesli bar...

Easter Cupcakes

After making cupcakes at work yesterday, a four year old girl told me that the difference between muffins and cupcakes were that cupcakes were muffins with cups and muffins were plain and didn't have cups. I wasn't so sure. Children's working theories never fail to surprise me!

Baking with children can be a little stressful at times - especially when you have 10 of them at the table with you. They just can't seem to help themselves from licking the spoon, or dipping their fingers into the mixture...

Here is a recipe that is great for doing with children (or by yourself!):

Ingredients:
125g Butter (softened) 1 Cup Plain Flour
1 tsp Vanilla Essence 2 tsp Baking Powder
1/2 Cup Caster Sugar 2 Tbsp Cocoa
2 Eggs 1/4 Milk (I used 3 Tbsp Sour Cream)

Cream butter and sugar until light and fluffy. Add vanilla, then eggs, one at a time, beating well after each addition. Sift flour, baking powder and cocoa together. Fold into creamed mixture. Stir in milk or sour cream. Place 18 patty cases in patty tins. Spoon mixture evenly into paper cases. Bake at 190 degrees celcius for 15 minutes or until cakes spring back when lightly touched. Transfer to a wire rack.


Decorate to your hearts content


Happy Easter and happy baking everyone.x