topcombo

Friday January 18 2019

OPEN the latest issue of The Village in a new window

thevillage


thesquare

Village Features

New year nibbles

Posted on December 28 2018 at 12:10:14

bars

In our recipe series, keen baker Jen Morris, of Rowney Green, creates some healthy treats to help keep those resolutions. . .

I’m guessing some of us will have made New Year’s resolutions to eat less cake and exercise more, which is why January’s recipe is for muesli bars, because you can’t be expected to hit the gym on an empty stomach!

These are easy to make, store and transport and packed full of good ingredients… particularly if you forego the chocolate dipping stage.

Ingredients:

150g butter
150g golden syrup
100g soft brown sugar
300g rolled oats
150g nuts or mixed seeds
50g dessicated coconut
50g plain flour
150g dried fruit of your choice (chopped, if large)
1 tsp vanilla extract
150g dark chocolate (optional)
Extra dessicated coconut for sprinkling (optional)

Method: 

1) Pre-heat oven to 160C / 140C fan / Gas 3. Line a tin with baking parchment (approx 28 x 26cm or equivalent).

2) Put the butter, golden syrup and sugar in a microwave-proof bowl and melt in the microwave, by heating on high and stirring every 30 seconds, until they have melted together.

3) Remove from the microwave and add all the remaining ingredients; mix thoroughly.

4) Press the mixture into the tin and bake for 30 mins, or until golden brown and slightly firm.

5) Allow to cool in the tin, then remove, peel off the paper and cut into bars (I cut mine into 12).

6) To chocolate-dip your bars, break the chocolate into squares into a microwave-proof bowl, and melt in the microwave by heating on high and stirring every 30 seconds until liquid.

7) Lay out a piece of baking parchment, dip one end of each bar into the chocolate, and leave on the parchment to cool. Scatter with the extra coconut.


Return to Front Page

584foot

sidebar