Muesli slice and random links

I made these muesli bars because I get annoyed at how big muesli bars are in the shops.  I feel half the size would be far better for a kid's lunchbox.  With school in mind, I managed to keep nuts out of these.  It was a challenge with adapting a recipe that called for 3/4 cup of nuts.  But life does go on without nuts.

Sylvia of course took a dislike to these bars because they were filled with too many bits.  I put one in her lunchbox anyway.  She ate quite a bit, even with all the crumbly bits left.  I decided that was a win.  Then we all got sick and the bars sat there for weeks.  

After 3 weeks in an airtight container I am surprised to find they are quite edible.  It seems like they might survive a nuclear holocaust.  (Which could be useful to feed the cockroaches!)  Even if you don't have a nuclear holocaust on your hands, it is good to know these last week if you get distracted.  And they make for a rather satisfying snack.

And now, before I finish I have a few random links to share:

• Four lessons from the longest running stufy on happiness -  TED
• How to deal with stress - New York Times
• How to extend your phone's battery life - The Conversation
• Jane Caro: Why I am ok with being flawed and ordinary - The Age
• Social media and the great recipe explosion - does more mean better - The Guardian
• The must know stats from the 2017 Sensis social media report - Sensis
• The princess myth: Hilary Mantel on Diana - The Guardian

Plus more muesli slice recipes from Green Gourmet Giraffe:
Choc chip muesli slice
Fruit, nut and tahini slice (v)
Pumpkin muesli slice (v)
Rustic muesli squares
Tahini muesli bars (v)

Muesli Slice
Adapted from taste.com

1 1/2 cups rolled oats
1/3 cup pepitas (green pumpkin seeds)
1/4 cup coconut flakes
1/3 cup sunflower seeds
1/4 cup sesame seeds
3/4 cup dried fruit such as cranberries, sultanas and apricots
2/3 cup wholemeal  flour
1/2 cup choc chips  
1/4 cup firmly packed brown sugar
1 tsp ground cinnamon
1/2 tsp baking powder (optional)
1/2 cup tahini (or nut butter)
1/3 cup maple syrup
2 eggs or flax eggs
1 tsp vanilla

Mix oats, pepitas, coconut, sesame seeds, and sunflower seeds in a large shallow baking tin.  Cook for about 8 minutes at 160 C.  Cool slightly.   

Meanwhile mix dried fruit, flour, choc chips, brown sugar, cinnamon and baking powder.

Now mix the wet ingredients - tahini, maple syrup, eggs and vanilla.

Finally mix all ingredients together.  Spread into a slice tin and bake at 160 C for 25 minutes or until golden brown.  Cool in tin and then slice into squares or bars.  Lasts at least 3 weeks.

NOTES: I used milk chocolate but would prefer dark chocolate in these.  I used cranberries, sultanas and dates but would prefer cranberries and dried apricots.  I have put in baking powder as I was wondering if that might make them more cakier but am not sure this would make them last as well or not.  A flax egg is 1 tbsp flaxmeal or ground linseeds and 3 tbsp water.  I used flax eggs and these stayed together well.

On the Stereo:
The Blue Notebooks: Max Richter