Author Jean Morrison
Sugar-free Muesli Bars
These hearty muesli bars are the type that need to be stored in the fridge. Don't put them in lunch boxes or the butter will soften and you will end up with a big mess. I use the sugar-free rice puffs from the health food section at the supermarket.
30 minutes plus an hour to set in the fridge
Cooking time: un-cooked
Quantity: 12 pieces
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2 and 1/2 cups rice puffs
1/2 cup desiccated coconut
1/4 cup sultanas
1/4 cup sunflower seeds
1/4 cup sesame seeds
1/4 cup chopped nuts
1/4 cup dried apricots or dried apple
125 gm butter
4 tablespoons peanut butter
1/3 cup rice syrup
Line a slice tin with cling wrap.
Place the dry ingredients into a large bowl and mix well.
Place the butter, peanut butter and rice syrup into a pan and simmer over low heat for 5 minutes stirring frequently to prevent burning.
Pour wet ingredients into the dry ingredients and mix well.
Tip the mixture into the slice tin. Level the mixture and press down firmly.
Place in the refrigerator to set hard. Cut into 12 pieces.
Don't make this with margarine as it won't set firmly.
Seeds are usually quite small in size but they are packed with nutrition and flavour. They are used in both sweet and savoury recipes. The most popular in our cuisine are sesame, sunflower, poppy and pumpkin seeds. In general, seeds contain a large amount of iron and vitamin E. They are said to reduce cholesterol in the blood. This is particularly so for sunflower seeds. Seeds can be incorporated into breakfast cereals, baking and in salads.
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