Banana Pecan Muesli Slice Food

HOMEMADE MUESLI BARS

Steps:

• Preheat oven to 160 degrees celsius (fan-forced). Grease and line a 28cm x 20cm rectangular slice tin with baking paper.
• Place the coconut oil, honey and peanut butter into a microwave-safe bowl. Heat on 50% power for up to 3 minutes or until just melted. Stir.
• Add the cinnamon, vanilla extract, salt and brown sugar and mix together.
• Add the rolled oats, coconut, trail mix, plain flour and puffed rice. Mix together. Allow the mixture to cool slightly.
• Add the chocolate chips and mix to combine.
• Pour the mixture into the prepared tray and press down firmly and evenly.
• Bake for 25-30 minutes or until just golden. Allow to cool completely before cutting into slices.
• Preheat oven to 160 degrees celsius (fan-forced). Grease and line a 28cm x 20cm rectangular slice tin with baking paper.
• Place the coconut oil, honey and peanut butter into the Thermomix bowl. Melt or 2 minutes, 90 degrees, Speed 2 (or until melted).
• Add the cinnamon, vanilla extract, salt and brown sugar and mix for 5 seconds, Speed 4.
• Add the rolled oats, coconut, trail mix, plain flour and puffed rice. Mix for 10 seconds, REVERSE, Speed 2. Scrape down the sides of the bowl and repeat. Allow to cool slightly.
• Add the chocolate chips and mix with the spatula to combine.
• Pour the mixture into the prepared tray and press down firmly and evenly.
• Bake for 25-30 minutes or until just golden. Allow to cool completely before cutting into slices.

BANANA PECAN LOAF

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in bananas. Combine the flour, baking powder, baking soda and salt; add to creamed mixture. Fold in pecans., Transfer batter to a greased 9x5-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool for 10 minutes before removing from pan to a wire rack., In a small bowl, combine cream cheese and pineapple. Serve with bread.

BANANA, PECAN & MUESLI SLICE

Steps:

• Combine muesli, flour, sultanas & pecans.
• In a separate bowl combine bananas, egg & honey.
• Pour wet ingredients into dry ingredients and mix well.
• Lightly grease and line a 18 X 28cm slab tin. Spoon mixture into tin and smooth the top.
• Bake at 180 C for 30 mins until firm and golden.
• Cool before cutting into fingers to serve.

COFFEE PECAN SLICE

Steps:

• Preheat oven to moderate 180 degrees. Brush an 18x27 cm shallow rectangular tin with melted butter or oil. Line with baking paper, extending over two sides.
• Place flour, icing sugar and butter in food processor bowl. Using pulse action, press button for 1 minute or until mixture comes together. Turn out onto a lightly floured surface and knead dough gently for 30 seconds or until smooth. Press into prepared tin and bake for 15 minutes or until it is just golden. Cool completely in tin on a wire rack.
• FOR TOPPING: Combine syrup, cream, sugar, butter, eggs and coffee in a mixing bowl and beat with a wooden spoon until smooth. Add pecans and stir to combine.
• Pour topping onto pastry base and bake for a further 25 minutes, until set. Cool completely in tin. Lift out and cut into squares.

BANANA, PECAN & BOURBON SELF-SAUCING PUD

Steps:

• Boil the kettle and heat oven to 180C/160C fan/gas 4 . Grease a rectangular baking dish with butter (ours was 20cm x 28cm and 4cm deep). Tip the flour, baking powder, 140g sugar, most of the pecans (save a handful) and 1/ 2 tsp salt into a bowl. Mash one banana in another bowl, add the butter, milk, eggs and bourbon and whisk together. Pour the wet ingredients into the dry and mix well. Scrape into the baking dish and level the surface.
• Slice the remaining bananas lengthways and place on top of the pudding batter, cut -side up. Scatter over the remaining pecans. Mix the remaining 160g sugar with the golden syrup , add 300ml boiling water and stir until the sugar dissolves. Pour the hot liquid over the pudding, then put on the middle shelf of the oven and bake for 1 hr until the top is set and the sauce is starting to bubble around the edges. Serve with ice cream or custard, or both.

MUESLI SLICE - LIKE OATMEAL COOKIE BARS

Steps:

• Line a 8 x 8 inch pan/tin/dish (I used a square pyrex dish) with foil and spray with oil.
• Combine muesli, flour, dried fruit and sugar in a bowl.
• Melt honey and butter together in microwave, and cool slightly.
• Add eggs and butter mixture to dry ingredients, mixing to combine.
• Spread mixture into pan.
• Bake 30 minutes at 180 or until a skewer inserted into the centre comes out clean. Allow to cool in pan.
• Place chocolate (if using) into a small heat-proof bowl over a saucepan of simmering water. Stir with a metal spoon until melted. Spoon chocolate into a small snap-lock bag. Snip corner off bag. Drizzle chocolate over slice. Allow to set before cutting into squares.

DATE AND MUESLI SLICE

Steps:

• Preheat the oven to 350F/180C/Gas4. Line a 11x17 shallow baking pan with baking parchment.
• Mix together all the ingredients except the icing sugar, lemon juice and pumpkin seeds.
• Spread the mixture evenly in the pan and bake for about 25 minutes, until golden brown. Remove from oven and allow to cool.
• To make the topping, put the icing sugar in a bowl and stir in just enough lemon juice to give a thick, spreading consistency.
• Spread the lemon topping over the baked mixture and sprinkle generously with pumpkin seeds.
• Allow icing to set before cutiing into squares or bars.