I have been on a bit of a baking sabbatical. Well perhaps I should rephrase, a bit of a blogging about baking sabbatical. I’ve been churning out biscotti still, and muffins for the Husband to munch on. And, made some lemon meringue (which I will blog about eventually) with some leftover whites from the icecream I made. But, I guess what I’m saying is that I haven’t been photographing and noting it. I’ve been baking to supply food, not to try things, or assess them. But, to give someone (usually the Husband) something to eat.
Last night, I wanted to do something though. I made caramel icecream, muesli bars and brownies. I thought I’d start with the bars – the icecream likely will never make an apperance (consumed very quickly by the Husband) but the brownies will.
This is probably the best recipe I’ve come across for Muesli bars. The Husband quite likes to take Muesli bars to work and I’ve tried many different recipes over the months trying to find the one I think is most suitable. I don’t want to give in and buy him pre-made ones out of an aisle in the shopping centre. Meh!
So with some tweeking and some changing from a variety of recipes I’ve used. I came up with the following.
Home-made muesli bars
75g firmly packed brown sugar
135g rolled oats
75g self-raising flour
135g trail mix (or fruit & nut mix, or a nut & seed mix)
Preheat oven to 180°C and greace a slice pan and line with one piece of baking paper.
Stir butter and sugar in saucepan over medium heat until sugar is dissolved. Take off the heat and add in the remaining ingredients.
Press the mixture into the prepared pan and smooth the surface. Bake for about 35 minutes or until golden.
Cool in the pan. Cut into bars (I usually cut them whilst they’re still warm to touch so that they’re not crunchy and breakable then)