Lunch Snacks – All nuts, fruit & grains
Home made from these ingredients & more
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Breakfast Muesli
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2 cups old-fashioned rolled oats
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½ cup quinoa flakes
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¾ cups raisins
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½ cup dried berries, such as blueberries or cranberries
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½ cup dried date pieces
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½ cup slivered or chopped almonds
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1/3 cup raw unsalted sunflower seeds
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¼ cup toasted wheat germ
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1/4 cup shredded coconut
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1/4 cup flax seed
- Cornflakes or similar bought cereal can be added for a lighter muesli for children
- I chop dried fruit, especially large raisins, dates
- If I’m also making muesli bars I double the above recipe
Keeps well in air tight container for up to two months.
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To make the fruit & nut snack bars:
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3 cups of the home made muesli above
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½ cup self-raising wholemeal or white flour
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¼ cup flax seeds
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¼ cup rice flour
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¼ cup packed dark brown sugar
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¾ cup liquid honey or rice syrup
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¼ cup tahini
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2/3 cup fruit yoghurt (use soy yoghurt for dairy-free)
- I always add a few extra chopped nuts such as hazelnuts
Preparation:
1.Preheat the oven to 180º c. Line a greased oblong baking pan with baking paper and set aside.
2. In a medium-sized mixing bowl, mix together the muesli, flour, flax seeds, and brown sugar until well combined. In a small mixing bowl, whisk together the honey, tahini and yoghurt. Add the wet ingredients to the dry, mixing until well combined. Spread into the prepared pan and bake for 20 minutes, or until golden brown. Allow to cool for 15 mins then transfer carefully to a wire cooling rack and allow to cool completely before cutting into bars. I wrap them individually in tin foil for packed lunches.
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