Monthly Archives: September 2013

A very lovely recipe… and a wholesome muesli bar

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I collect recipes.  I have magazines and folders and catalogue cards and scraps of paper with hastily scribbled recipes everywhere.  And now that I have this blog, I have my blog books – the place to record  ideas, and more recipes.

Recently I started a new book.  The other day I was surprised to discover a new recipe in it – written by my 8 year old daughter.  It goes like this (spelling and all):

“The bLovelyRecipeWriterest recipie ever

1.  cup of love
2.  worm cups of yummy enthusiasim
3.  Sprinkle of care.
Then you have your family bread”

Completely delicious!!

And for something wholesome to chew on as we ponder the words of babes, I offer this wonderful crunchy flavor-filled and easy to make muesli bar.  Perfect for school lunch boxes, work day treats, or general munchies.

Apricot Seeded Muesli Bar 2

Seedy Apricot Muesli Bar

Recipe

  • 1  c oats
  • ½ c sesame seeds
  • ½ c sunflower seeds
  • ½ c pumpkin seeds
  • ½ c raw cashews, crushed
  • 2 T wheatgerm
  • 1 T linseed meal
  • 1 c desiccated coconut
  • 1 c dried apricots, chopped
  • 1 T white chia seeds
  • 125 g butter
  • ½ c honey
  • 1/3 c brown sugar

Line a 16 x 28 cm tray.

In a large frying pan, cook oats, nuts, and pumpkin, sunflower and sesame seeds over a medium low heat for 5 minutes, stirring frequently.  Add wheatgerm, linseed meal and coconut and cook for a further 4 minutes, stirring constantly until ingredients are just starting to brown. Remove immediately from heat and place in large bowl.  Add apricots and chia seeds.

In a small saucepan heat butter, sugar and honey until sugar is dissolved. Bring to a boil, and then reduce to a simmer and cook for 6 minutes without stirring.  Pour into dry ingredients and mix well – but quickly.

Press mixture into the tray and press down evenly. Refrigerate for a few hours before slicing.

Easy Mixed Berry Muffins

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After some time offline, I am back with news of my new website, and a new muffin recipe.

I am finally taking the plunge to my own domain, now live on www.bakingbohemian.com.  I’ll be discontinuing this wordpress site in the next couple of weeks and  I look forward to seeing you at my new place!

This muffin recipe is fantastic for those times you have to come up with something but you don’t have the time or the energy to fuss.

Mixed Berry Muffins

Recipe

  • 2 c flour
  • 1 T baking powder
  • 1 T dried corn powder or custard powder
  • 1 c raw caster sugar
  • 1 t cinnamon
  • 1/2 c frozen raspberries
  • 1/2 c frozen blueberries
  • 2 lg eggs
  • 1/2 t vanilla
  • 3/4 c light olive oil
  • 3/4 c milk

Preheat oven to 185C.  Line a standard 1/3 c muffin tin with muffin cases.

In a large bowl mix all dry ingredients well. In a medium bowl whisk eggs, vanilla, oil and milk until well blended.

Add berries to flour mixture and mix gently to cover well with flour.  Pour in egg mixture and stir gently with a metal spoon until just combined.

Distribute evenly into the muffin cases.  Bake for 22-25 minutes or until skewer inserted into the centre of one of the centre muffins comes out clean.