NUT FREE APRI­COT MUESLI FINGERS

Women's Weekly (Malaysia) - - LIVING -

Prep 15 mins | Cook 30 mins | Makes 18

185g but­ter ½ cup brown sugar 2 cups rolled oats 1 cup chopped dried apri­cots ½ cup plain our, sifted ½ cup des­ic­cated co­conut 1€⁄2ƒ cup pepi­tas 1€⁄ƒ3 cup sunower seeds 1 egg, lightly beaten 1 tsp vanilla essence Mini rolls, cherry toma­toes, fruit of choice, to serve

1. Pre­heat oven to 180°C. Grease and line an 18 x 28cm slice pan with bak­ing paper, ex­tend­ing 2cm above long sides.

2. In a small saucepan, melt but­ter and sugar on medium, stir­ring un­til sugar has dis­solved. Set aside and al­low to cool slightly.

3. In a large bowl, com­bine oats, apri­cots, ˆour, co­conut, pepi­tas and sunˆower seeds. Make a well in the cen­tre. Add cooled but­ter mix­ture, egg and vanilla. Stir un­til evenly com­bined. Spread into pan and use the back of a spoon to press ‰rmly and smooth mix­ture.

4. Bake 25-30 mins un­til golden brown. Cool in pan 5 mins, then lift out onto a wire rack, care­fully pulling out the paper. Al­low to cool com­pletely be­fore cut­ting into 18 ‰ngers.

5. Serve with mini rolls, cherry toma­toes and fruit of choice.

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