Chewy Apricot Muesli Bars
With Nicola Galloway
Time: 35 mins
These muesli bars taste so good you wouldn't even know they don't contain sugar. They are full of nutrients, including iron (in the dried apricots), protein (in the eggs), and B vitamins, calcium, magnesium and silica (in the oats).
100g soft dried apricots, roughly chopped
100g dates or other dried fruit (raisins, figs, sultanas), roughly chopped
Juice of 1 orange or 1/2 cup fruit juice
2 eggs, beaten
75g butter or butter substitute, melted
2 cups small rolled oats
1 cup desiccated coconut or equivalent rolled oats
1/3 cup plain flour
1/2 tsp ground cinnamon
1/2 tsp baking powder
Preheat the oven to 180C. Line a 20 x 30 cm tin with baking paper.
Chop the dried fruit in a food processor with the orange juice until minced, or use a sharp knife to chop them thoroughly and then mix with the juice. If using a food processor and the dried fruit is too tough to mince leave to soak in the juice for 30 minutes to soften.
Add eggs and melted butter and pulse briefly. Mix together the oats, coconut, flour, cinnamon and baking powder in a large bowl. Make a well in the middle, pour in the minced fruit mixture and mix thoroughly.
Firmly press the mixture into the lined tin. Bake for about 20 minutes until golden on top and firm to the touch. Remove from the tin and cool on a rack. Once warm cut into 18 - 24 small bars or squares and store in an airtight container in the fridge. Use within 5 days or freeze and remove individual bars as needed to add to snack/ lunch boxes.
(TX: 24 November 2011)