when the Herald Sun Home magazine featured
they also took some photos of my fabric hoops
for a later edition
& what a surprise I got on Saturday
when there in print was a feature on my
it was an exciting morning
full of happiness & smiles!
Easy Sunday: Super scrummy muesli bars
Cappers, The Badoo, LOML and I are in love with these little bars of happiness. I can't say I managed to persuade Maxi-Taxi to love something so healthy (it's got 'green bits in it'). But next time I'll probably leave out the pepitas and add more oats and tanis and hopefully that'll win him over.
1 cup rolled oats (use the 'quick' chopped up variety so the bars aren't jawbreakers)
1 cup desiccated coconut
3/4 cup wheatgerm
1/4 cup sesame seeds
1/2 cup sunflower kernels
1/2 cup pepitas
1 cup sultanas
125g butter
1/2 cup honey
1/3 cup brown sugar
Lightly grease and line 3cm deep 16cm x 28cm baking pan with baking paper.
Toast oats, coconut, wheatgerm, sesame seeds, sunflower kernels and pumpkin seeds in a frying pan over medium heat, stirring for 8 - 10 minutes until golden. Transfer to a bowl and set aside to cool. Once cool, stir in sultanas.
Cook butter, honey and sugar in a small saucepan over medium heat, stirring for 3 -4 minutes or until sugar dissolves. Bring to the boil, reduce heat and simmer on low. Simmer without stirring for around 7 minutes. (Here the recipe called for some complicated thing involving small balls forming when you drop a little of the mixture in ice-cold water, but I didn't bother.)
Add caramel mix to dry ingredients and stir until combined.
Spoon mixture into pan and use a large metal spoon to press down firmly. Press and press and then press some more. Allow to cool and then unlike in the photo above, I cut them into 3cm by 1.5cm little bars, wrap each in al foil and then into an airtight container. They keep for over a week this way and I can't see any reason why you couldn't freeze any extras.
Recipe is adapted from one at taste.com.au and I used the photo from there by Steve Brown as for the life of me I can't find my camera (cue panic!).
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Homemade museli bars
1 cup desiccated coconut
3/4 cup wheatgerm
1/4 cup sesame seeds
1/2 cup sunflower kernels
1/2 cup pepitas
1 cup sultanas
125g butter
1/2 cup honey
1/3 cup brown sugar
Lightly grease and line 3cm deep 16cm x 28cm baking pan with baking paper.
Toast oats, coconut, wheatgerm, sesame seeds, sunflower kernels and pumpkin seeds in a frying pan over medium heat, stirring for 8 - 10 minutes until golden. Transfer to a bowl and set aside to cool. Once cool, stir in sultanas.
Cook butter, honey and sugar in a small saucepan over medium heat, stirring for 3 -4 minutes or until sugar dissolves. Bring to the boil, reduce heat and simmer on low. Simmer without stirring for around 7 minutes. (Here the recipe called for some complicated thing involving small balls forming when you drop a little of the mixture in ice-cold water, but I didn't bother.)
Add caramel mix to dry ingredients and stir until combined.
Spoon mixture into pan and use a large metal spoon to press down firmly. Press and press and then press some more. Allow to cool and then unlike in the photo above, I cut them into 3cm by 1.5cm little bars, wrap each in al foil and then into an airtight container. They keep for over a week this way and I can't see any reason why you couldn't freeze any extras.
Recipe is adapted from one at taste.com.au and I used the photo from there by Steve Brown as for the life of me I can't find my camera (cue panic!).
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