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
Choc chip muesli slice
Fruit, nut and tahini slice (v)
Pumpkin muesli slice (v)
Rustic muesli squares
Tahini muesli bars (v)
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