A simple recipe with much less fat and more fruit and secret ‘vegetables’ than prepackaged bars… great for lunch boxes and snacks.
Makes 12 bars
2 cups of your favourite untoasted muesli
2 tbspn pepitas
2 tbspn sunflower seeds
2 tbspn sesame seeds
1 large carrot (peeled, grated into long strips)
2 tbspn vegetable oil
50g dried apricots (chopped )
50g dried dates (chopped)
340g can condensed milk
Preheat the oven to 200C / 180C fan forced. Line a large baking dish with baking paper allowing it to overhang the sides.
Spread the muesli, pepitas, sunflower seeds, sesame seeds and carrot over the baking dish. Drizzle with the oil and lightly toss to coat.
Toast in the oven for 20 minutes or until lightly golden and crisp.
Add to mixing bowl with the dried fruits and condensed milk.
Mix in a stand mixer if available or until well mixed and coated in the milk.
(If you have a KienAid stand mixer, mix on speed 4 for 1-2 minutes.)
Spread evenly over the baking dish, pressing mixture out.
Bake on the centre shelf for 30 minutes.
Allow to cool completely and refrigerate for 1 hour before cutting into bars.
Tip 1: Bars will keep for up to 3 days in an airtight container.
Tip 2: Toasting your own muesli with a little oil dramatically reduces the fat content. If desired toasted muesli can be used and the toasting step removed.
Tip 3: Drizzle with Melted Dark Chocolate to give them a tantalising treat appeal.