Quinoa and peanut butter muesli bars

Muesli slice simply doesn't encapsulate the goodness wrapped up in this recipe, writes Allyson Gofton.

I've blended quinoa flakes with oats to give the slice a less crumbly texture. For a gluten-free version, replace 1 cup rolled oats with 1/2 cup quinoa flakes and 1/2 cup ground almonds or desiccated coconut.

Photo: Lottie Hedley
Photo: Lottie Hedley
Quinoa and peanut butter muesli bars

MAKES 30 PIECES

Prep time 25 minutes
Cook time 20 minutes

INGREDIENTS

3/4 cup finely chopped Brazil nuts
3/4 cup sunflower seeds
1/4 cup pumpkin seeds
3/4 cup desiccated or thread coconut
2 eggs
1/4 cup golden syrup
1/2 cup fruit juice - any kind
3 Tbsp butter or coconut oil
1 cup well-packed dried apricots, sliced
1/2 cup well-packed dates, chopped
1/2 cup crunchy peanut butter
1/2 cup chocolate chips
1 Tbsp vanilla essence or extract
1 cup rolled oats
1 cup quinoa flakes

METHOD

Heat the oven to 180degC (160degC fan bake). Set the rack in the centre of the oven. Line a 20cm-30cm Swiss roll or slice tin with baking paper.

Scatter the Brazil nuts, sunflower seeds and pumpkin seeds on a tray and place in the oven for 8-10 minutes or until the nuts are beginning to brown. Scatter over the coconut and return to the oven for a few minutes until the coconut browns. Remove and set aside to cool. Leave the oven on.

Using a fork, lightly mix the eggs together in a cup.

Into a small saucepan, put the golden syrup, fruit juice, butter or coconut oil, apricots and dates and simmer over a moderate heat, stirring regularly until the mixture becomes thick and paste-like. Transfer to a bowl and stir in the peanut butter and chocolate chips while the mixture is hot, so the chocolate melts. Beat in the egg and vanilla essence or extract. Cool for 5 minutes before stirring in the nut and seed mixture, rolled oats and quinoa flakes. Spread into the prepared tin, press down firmly and smooth the top well.

Bake  for 20 minutes. Remove from the oven, cover with baking paper and place a weight on top of the slice until it is cool. I place a second slice tin on top and fill it with water to create an even weight, but alternatively a couple of magazines will do the trick.

Cut into bars and keep in an airtight container. Enjoy within 10-14 days.

 

Tip: Use un-sulphured apricots as these will cook down to a pulp. Bright orange sulphured apricots look amazing; however, they stay in their shape when simmered and will not become pulpy, which is essential here.

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