Oh look, it’s another dead easy (and delicious) Friday recipe. Admittedly these muesli bars are not quite as healthy as last weeks banana and date cookies (that’ll be the extra butter and um….muscovado sugar) but they are gluten and wheat free and contain very tasty and good-for-you pumpkin seeds and dried apricots.
These treats are however a whizz to create and appear to have universal appeal on the taste front. I am definitely making a batch this weekend, although I’m not that keen on sharing them. So don’t come round to my house and expect to be offered one.
However, if you happen to be the generous type then we would LOVE it if you would share a picture of your baking attempts on instagram, don’t forget to tag @rockmystyleblog
A lovely lady made our chocolate orange chip cake for her husband’s birthday last week, it was absolutely spectacular.
(No pressure.)
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{The Ingredients}
- 200g butter
- 200g muscovado sugar
- 2 tsp ground cinnamon
- 4 tbsp honey
- 500g gluten-free muesli
- A handful of pumpkin seeds
- A handful of chopped dried apricots
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Method
- Heat the oven to 180C. Melt the butter, sugar and honey together with the cinnamon and simmer for 2 minutes. Stir in the muesli, pumpkin seeds and dried apricots.
- Pack the mixture into a lined baking sheet, cover with foil and bake for 15 minutes. Leave in the tin for 10 minutes, then loosen the edges and turn out.
- Slice into squares and serve cold.
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One quick note on the ingredients which I should have highlighted. Normal muesli is absolutely fine to use although don’t forget to use gluten/wheat free varieties if you do want them ‘free from’. Easily found in all supermarkets! Super yummy whatever and once you master them you can try adding other yummy dried fruit too. Cranberries are good. Happy baking! Xxx