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.

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About baking bohemian

My name is Jen and I am the baking bohemian. My blog identity comes from the cultural background of my mother’s family, (Bohemian), and my mother’s more left wing lifestyle (bohemian). The big ‘B’ Bohemian refers to the rich cultural heritage of our family that emigrated from Bohemia when it was still its own country (it now comprises two thirds of the Czech Republic). Food featured prominently in the family and broader social life of that part of my family. No social interaction was without sustenance, and any celebration, large or small, was an invitation to cook up a storm. My own family emigrated from the United States to Australia when I was a child. For the most part we lived with our mother, and my dad eventually moved back to the US. The little ‘b’ bohemian relates to the semi-alternative lifestyle we led with our mother. I hesitate to refer to her as a hippy, for that conjures up so many misconceptions, but certainly she was on that side of the fence. She was probably more eccentric than radical at the end of the day, but she could really cook. We always set extra plates at the dinner table because inevitably people would visit at dinner time. I started cooking when I was about eight. Cookies. Obviously I was motivated by desire! I loved cooking, I loved that the kitchen was always, in every way, the heart of the house, so I was always part of anything else that was happening while I was cooking. I loved people loving my food. With all the different things that I have done in my life and am interested in, food has remained my most consistent and enduring passion.

2 responses »

  1. l am going to attempt this muesli-bar recipe, but l’ve discovered that getting these ingredients around here isn’t going to be easy. (Most of these people don’t even know what an eggplant is, let alone what to do with it.) For most of it, l’m probably going to travel to some food co-op 35-60 miles away, to some community with a larger population and/or a university. l do have some local (i.e. within 20 mlies) friends who do eat a lot of this birdseed-stuff, so l’ll endeavour to find out where they do their shopping. lt may take a while, though.

    l’m also sending a separate reply to your co-author, at your other email address. dad

    • Sorry to reply so late – have been away. I hope you have had a chance to try this by now. With many ingredients a little goes a long way, so what you buy will last…I’ll post a different style of muesli bar sometime soon – similar ingredients but different cooking method. Gives a very different result! Jen xxx

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