This is the last of my Muesli Bar Challenge series for the year. The draft of this post has been in my drafts folder since the very first week. It’s one of my old favourites – so easy, so healthy, so school lunch box acceptable. As a gardener, I’m really conscious that seeds are concentrated sources of nutrients – complex carbohydrates that fuel a plant’s early growth, protein to allow it to create new cells, phytonutrients to protect it. You can make these with or without nuts as well, depending on your school’s nut policy.
A whole four terms of Challenge recipes, and not one has come home uneaten. Take that, LCMs!
Into the food processor, put:
- two eggs,
- two dessertspoons (60 grams) butter,
- two dessertspoons of brown sugar.
- two heaped dessertspoons of wholemeal self-raising flour.
Blend this mix well, then add a cup full of nuts and/or seeds. I used pepitas, sunflower seeds, sesame seeds cashews, macadamias and almonds, but you can use any combination. You can blend this very briefly, just enough to break up the bigger nuts but not enough to blend, or you can just stir them in whole. Large nuts might need rough chopping but whole seeds give a good texture. In the photo I left them whole, but in this latest batch that the kids are reviewing I blended briefly.
Add half a cup of sultanas. Organic sultanas are worth the expense if you can find them. You can taste the difference, and they haven’t been coated in cottonseed oil. If your school has a no-nuts policy, stick to just seeds.
Butter a baking tray and put spoonfuls on it. The biscuits will spread as they cook so give them room. Bake in a moderately hot oven for 10 to 15 minutes till nicely browned. Cool on the tray (they crispen as they cool).