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High-Fibre Muesli Bars

I have a new baby nephew!  He’s very cute (as babies tend to be) and everyone is besotted and spending a lot of time gazing at him, taking photos, and generally coo-ing in his direction.  What is it about babies that makes everyone go a bit nutty?

In trying to help out my brother’s family, I baked a few meals to pop in the freezer and a few little treats to go in school lunchboxes, for bub’s four older siblings.  One such treat included these muesli bars (granola bars if you’re in the U.S.) that I modified from a recipe found at  http://superhealthykids.com/.  I have to confess, I made the munchkins a batch and then, unwisely, made myself some.  I am not good at stopping at one treat – I will generally convince myself that I can have just one more, and just one more…and so on.  I am a bit binge-y these days.  I am consuming my emotions in vast quantities.  Which translates to having no willpower whatsoever and basically just shoving food into my face, regardless of how large my thighs are getting or whether I can do up my pants.

At any rate, these muesli bars are quite delicious and super simple to make.  I was looking for something I could give the kids that was nut-free (because their school has a ban on foods containing nuts due to the rise in allergies) and this fit the bill.  Coconut is not a true nut (it’s considered a fruit, technically) so isn’t on the banned list (but do check to see if it’s ok with your school and allergy-prone kiddiwinks).  You should also check to see that the seeds used are not from a plant which also processes nuts.

I added flax meal to the original recipe to incorporate some extra fibre.  You could easily add some chopped dried fruit, dessicated coconut etc.   Choc chips would be nice too 🙂

 

Ingredients
  • 2 cup – quick oats, dry
  • 2/3 cup – raw caster sugar
  • 1 cup – flour, wholemeal
  • 1/2 teaspoon – bicarb soda
  • 1/2 teaspoon – baking powder
  • 1 teaspoon – cinnamon
  • 1 teaspoon – salt
  • 1 teaspoon – vanilla extract
  • 1/2 cup – honey
  • 2 tablespoon – coconut oil, melted if it has turned solid
  • 1/4 cup – sunflower seeds
  • 1/4 cup – pumpkin seed kernels
  • 2 tablespoons ground flax meal
Directions
  1. Mix all ingredients and press into rectangular pan, (mine was 32cm x 23cm) lined with baking paper. The mixture will be really dry, kinda like crumble mixture.  That’s ok – that’s how it should be.  Trust me.
  2. Press mixture right to edges of pan.  Flatten with a fork.
  3. Bake at 160 degrees celsius for 20 minutes or until edges are browned. Take out and before it cools, score lightly into bars (mine made 15).  This makes it MUCH easier to break them into bars later.  Otherwise you just have a crumbly bunch of, well, crumbs, everywhere.
  4. Once completely cool, break or cut into bars and store them in an airtight container.

Ta-da!  Easy-peasy.

Superhealthykids.com has lots of simple, tasty, healthy recipes to try.  Check them out!

Thanks for dropping by.  Have an awesome week 🙂

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Salted Butterscotch Cookies

Tonight, I was craving cookies.  This is not uncommon for me, which is why I do not keep them in the house.  Otherwise I would be eating them all the time.  But, tonight, I NEEDED a cookie.  Or several cookies.  Ok, a whole batch of cookies.  These little beauties satisfied that need and took no time at all to make.  Even less time to eat.

The secret is to use salted butter – this definitely gives them that extra little edge.  I usually bake with unsalted butter (I have to watch my sodium intake because of my kidneys) but these cookies really need that little savoury kick.  Trust me.  The golden syrup is also essential – don’t leave it out or substitute it with honey or some such nonsense.  It must be golden syrup to get that real butterscotch flavour.  You wouldn’t think that one little tablespoon would make a difference, but it really does.

I think these would make excellent ice cream sandwiches.  Just imagine some peanut butter gelato or a nice scoop of vanilla in between two of these – heaven!

SALTED BUTTERSCOTCH COOKIES

125g salted butter, softened
1 tbs golden syrup
1/2 cup soft brown sugar
1 1/4 cup self-raising flour, sifted

Cream sugar, butter and golden syrup until well combined.  Add sifted flour and mix to form a dough (you might need to mix the final bit of flour through with your hands).

Roll spoonfuls of the mixture into small balls and place onto a baking sheet.  Flatten slightly with a fork.

Bake at 180 c for approx 15 minutes.  Keep an eye on them as they can burn quickly.

Let them cool on a wire rack.

Demolish.

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Salted Butterscotch Cookies

Happy Munching! 🙂

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Chocolate Cheesecake Brownies

We had a morning tea at work this week, to farewell one of our longest-serving staff members.  For twenty three years TM has worked diligently and cheerfully, always going the extra mile and making sure everything and everyone is organised and looked after.  I have only been at the organisation for just over three years, but in that time she has been such a support to me and I will miss her terribly.  I don’t even want to think about her not being there when I arrive in the mornings.  The place will seem very empty without her presence – even on the days she’s not there, she’s still THERE, you know?

So, as is mandatory for all morning teas, cakes, biscuits, quiches and slices were baked and brought in for everyone to share.  I made my Date & Almond Slice, and also tried a new recipe for Chocolate Cheesecake Brownies, which I hadn’t made before.  They turned out really well.  Very moist and moreish and easy to make.  Everyone enjoyed them so I am glad I tried something new, and will make them again.  I tend to make things I shouldn’t really eat (ie things with chocolate or nuts in) – my theory being that I won’t indulge too much myself.  This is a fallacy.  I eat half the batter before it even goes in the tin and then keep taste-testing the baked product.  Pathetic.  I’m sure my kidneys hate me.

Anyway, the brownies were delicious – I did modify the original recipe slightly as I felt it had too much sugar in it (I left out about a 1/3 cup from the chocolate batter, but I am giving you the original amounts here).  The recipe comes from Baking Bites – a lovely foody blog with lots of yummy recipes, baking advice, kitchen gadgets and more.
Please do visit their site – you’ll find lots of inspiration 🙂

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INGREDIENTS

Brownie Batter
1/2 cup butter
2-oz dark chocolate, chopped
3 tbsp unsweetened cocoa powder
1 cup sugar
2 large eggs, room temperature
1 tsp vanilla extract
2/3 cup all purpose flour
1/4 tsp salt

Cheesecake Batter
8-oz ricotta cheese (I used smooth)
1/3 cup sugar
1 tbsp all purpose flour
1 large egg, room temperature
1/2 tsp vanilla extract

Preheat oven to 350F. Line an 8×8-inch square baking pan with baking paper.
Prepare brownie batter: In a small, heatproof bowl, melt butter and chocolate together in the microwave. Stir with a fork until very smooth. Stir in cocoa powder until well-incorporated. Set aside to cool for a few minutes.

In a large bowl, whisk together sugar, eggs and vanilla extract. Whisking steadily, pour chocolate mixture into sugar mixture. Stir until smooth. Stir in flour and salt, mixing until ingredients are just combined and no streaks of dry ingredients remain.
Pour into prepared pan and set aside.

Prepare cheesecake batter: In a medium bowl, beat ricotta cheese, sugar, flour, egg and vanilla extract until smooth. Drop in dollops onto prepared brownie batter. Gently swirl two batters with a butter knife.

Bake for 30-35 minutes, until brownies and cheesecake are set. A sharp knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.
Cool in the pan completely, then refrigerate until ready to serve. Cut into small squares (or large squares if you’re a piggy ha ha)

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Brownies can be refrigerated, covered, for several days.

Enjoy!

And to TM, I say a fond farewell – you will be missed more than I can say x

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Hermosa

 Last week, my friend SR and I enjoyed a delightful meal at Hermosa Cantina on Cambridge a funky little Tapas restaurant located not far from our workplace.

Gosh, it was so delicious!  We usually pop in there every couple of weeks to have a catch-up and a yummy green juice (a Punch Love, which consists of apple, lemon, kale and ginger, plus some mint if you ask very nicely and flirt with the waiter ha ha), but this last week we decided to stay for dinner as well.  So glad we did – it was so enjoyable.  The flavours were fresh and clean, and each dish was presented so beautifully.

We started out with a complimentary dish (that we weren’t even expecting) that consisted of fingers of brioche toast with pickled beetroot, capers and other things we were too busy eating to take note of.  So YUMMY.  They actually brought us out something with meat on but immediately rectified that when we said we were both vegetarian.

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Next up, we had the oh-so-scrumptious roasted pumpkin, salt baked beetroot, pickled beetroot, marinated yoghurt (and I think a nut crumb).  Beautiful – so fresh and tasty, all the flavours were so distinct, yet all melded together perfectly.

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We also tried the josper roasted peppers, melted tetilla with  polenta chips, which was also delightful.  So flavourful and party-in-the-mouth good.

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As is usual for tapas, the dishes were small, but very filling and we felt as though we had eaten a full meal.  We didn’t even get dessert!  Maybe next time…

To make the evening even more enjoyable, when we went to pay, the owner forgot to charge us for the juices we had had.  When I reminded him, he simply smiled and said “That’s ok ladies – come and see us again and we’ll call it even…” So nice!  I guess we have been there a few times now so he recognised us, but even so, some places can be a bit funny about you just coming in for one non-alcoholic drink and not ordering food AND staying a long time (which is what we normally do).

So, if you’re in Perth, do try Hermosa – you won’t regret it.  We’re going again this week with some workmates – hope they like it too.  If they don’t, we’ll eat theirs for them 🙂
Check out their menu HERE.