The carrols service was terrible because there were only two Christmas songs (not carols) in over an hour that we stayed. The rest of music was unbearably loud and had nothing to do with Christmas – would you expect Oasis, The Monkeys, Wild Cherry (as in Play that Funky Music White Boy) and The Wiggles at a carols service?
Fortunately I packed a yummy picnic for us to enjoy even though we couldn’t hear any conversation over the music. I took along some salad sandwiches, cheese and biscuits, and falafels and chopped vegies. But the piece de resistance, as far as Sylvia was concerned, were the muesli squares I baked that afternoon. Though I have a few healthy muesli slice recipes, I keep looking for alternative slices to make for Sylvia.
This most recent muesli bar was a recipe from Frances at Crunchy Green Things and it was excellent. Great soft texture and not too sweet, but filled with oats, whole wheat and dried fruit. Sylvia loves this “mia” (as she calls muesli bars). Her eyes light up when she asks for a piece (usually at an inappropriate moment such as when I am telling her to eat her vegies). Sometimes she even yells out “mia” with a naughty grin because she knows she is unlikely to get it. It is a sweet treat I am happy to be able to give to her. I am sure I will be making it again soon.
Previously on Green Gourmet Giraffe:
This time last year: The Witchery - Scottish Fine Dining
This time two years ago: Rice and Beans
This time three years ago: How does our garden grow!
Rustic Muesli Squares
From Crunchy Green Things
Makes about 42 squares
- 1 cup rolled oats
- ½ cup dessicated coconut
- 2 weetbix, crushed (or ½ cup wheatgerm)
- ½ cup wholemeal self-raising flour
- 400g mixed dried fruit, chopped (I used apricot, prunes, fig)
- ½ cup currants or sultanas
- 2 eggs
- ½ cup fruit juice
- ¼ cup honey (I'd like to try malt syrup as a substitute)
- ¼ cup milk
Preheat oven to 180C, and line a lamington tin with baking paper.
In a large bowl, combine the dry ingredients, including the dried fruit. Stir to mix well. In a small bowl, lightly whisk together the wet ingredients. It is ok if the honey doesn’t quite blend in properly. Tip wet into dry ingredients and mix well.
Press the mixture into the lamington tin and smooth with the back of a spoon. Bake 35-45 minutes until it is golden brown and mixture has shrunken away from the sides. (I did 45 minutes.)
Frances says to cool in the tin but after about 10-15 minutes I took mine out using the overhang of the baking paper and cooled it on a rack. Cut into squares or bars with a sharp knife. Lasts at least a week.
On the stereo:
December: Moody Blues