Bars offer healthy rush
Snacks packed full of seeds, nuts and dried fruit are great in lunch boxes or to eat on the run. Angela Day has five for you to try
Preheat oven to 160°C. Grease and line a 23cm by 33cm baking tin. Warm the condensed milk in a pot. Meanwhile, mix together all the other ingredients and then add the warmed condensed milk. Mix well until combined. Spread the mixture into the prepared tin and press down firmly. Bake for 30 to 40 minutes, until golden brown.
Remove from the oven and allow to cool before cutting into squares.
Hazelnut and apricot bars
Heat the oven to 160°C. Grease and line a square baking pan.
Melt the butter, syrup and sugar in a pot over medium heat until the butter has melted. Combine the rest of the ingredients in a bowl and pour the melted butter mixture over.
Mix well and firmly press the mixture into a greased and lined 18cm by 27cm pan.
Bake for 30 to 40 minutes, remove and cool completely before cutting into slices.
Will keep for a week in an air-tight container.
Date and raisin breakfast bars
thoroughly.
Firmly press the mixture into a greased and lined 18cm by 27cm pan and refrigerate until set. Cut into bars.
The bars are quite soft but firm up on standing.
NOTE: Almond butter is available at Woolworths and Dis-Chem pharmacies and health stores.
If not available, it can be replaced with peanut butter.
Puffed brown rice is available from health stores.
Makes about 15 Preheat oven to 180°C. Place the almonds and oats on a baking tray and toast until golden, about 10 to 15 minutes. Remove and combine with the toasted sesame seeds. Set aside.
Meanwhile, combine the cranberries, currants and apricots in a food processor. Pulse until finely chopped, but not a paste. Add to the oats mixture.
In a pot, bring the water to the boil, add the muesli, stir thoroughly and remove from the heat. Allow to stand for two minutes.
Add the honey and peanut butter and return to the heat, stirring frequently until warmed through and well-combined. Add to the oats mixture and stir thoroughly to combine well.
Firmly press the mixture into a greased and lined 18cm by 27cm pan. Use a large metal spoon to flatten the surface. Refrigerate until set. Cut into bars.
Chia, date and cashew
muesli bars
Makes about 15 Preheat oven to 160°C.
In a large bowl, combine the oats, desiccated coconut, pumpkin seeds, chia seeds, cinnamon, dates and cashews.
Place the oil, sugar, honey and vanilla in a medium-sized saucepan. Cook, stirring, over medium heat until the sugar has dissolved and ingredients are well combined.
Add to the dry ingredients and stir to combine. Add the beaten egg and mix well.
Firmly press the mixture into a greased and lined 18cm by 27cm pan.
Bake for 30 to 40 minutes, or until golden brown.
Set aside to cool completely in the tin before removing and cutting into bars.