Apricot muesli bars
Apricot Muesli Bars (makes 20 bars)
No time for breakfast? Then choose these delicious healthy muesli bars for a tasty portable snack. Wholegrains such as bran crispbread, oats and wholemeal flour are a great source of complex carbohydrate and fibre for sustained energy. Together with the seeds they provide plenty of essential nutrients including B vitamins, zinc, calcium, magnesium and essential fats. Unlike many commercial flapjack bars these are low in added sugar and saturated fats.
Makes 20 bars
- Grated zest and juice of 3 oranges
- 225g (8oz) dried apricots, chopped
- 5tbsp honey or agave syrup*
- 150ml (¼ pint) rapeseed oil
- 65g (2¼oz) GG Fibre crispbread
- 150g (5oz) rolled oats
- 85g (3oz) self raising wholemeal flour
- 25g (1oz) mixed seeds e.g. sesame, shelled hemp seed, sunflower
- pinch of mixed spice
- pinch of cinnamon
- 125g (4½oz) chopped dried apricots
- 50g (2oz) desiccated coconut
- 100g (4oz) ground almonds
Preheat the oven to 180ºC, gas mark 4.
- Place the orange juice, zest and 225g chopped dried apricots in a pan and bring to the boil. Simmer for 1-2 minutes then cool and allow to stand for 15 minutes. Add the honey or agave syrup and oil to the mixture and blend using a hand blender or food processor to form a thick puree.
- Place the GG Crispbread into a blender or processor and grind to form fine crumbs. Place in a bowl with the oats, flour, seeds, spices, dried apricots, coconut and ground almonds.
- Add the apricot puree and mix in thoroughly. Press the mixture into a greased shallow rectangular cake tin approximately 25cm by 30cm. Bake in the oven for 25-30 minutes until golden brown. Leave to cool in the tin then cut into bars. Store in an airtight container. As it contains a high proportion of fruit it is best kept in the fridge. It will also freeze well.
*agave syrup is a natural sugar with a low GL (Glycemic Load) score, available from Health stores