Healthy Müsli Muesli Bars Food

HEALTHY MüSLI, MUESLI BARS

Steps:

• Preheat oven to 350 degrees.
• Combine honey, tahini, cinnamon, nuts, and dried fuit in a bowl and mix well. Add the muesli and mix well until you get a hard dough. It may not all stick together, this is fine.
• Take portions into a sushi roller lined with wax paper and form into 4" bars by rolling and pressing. Once the desired formed is reached, open the roller, cut the edges off and carefully place on a prepared baking sheet.
• Once finished with all the bars bake for 10 minutes. This is important: they are still tender when hot so let the bars cool for at least 15 minutes before transfering to a cooling rack, then let them cool completely before removing them so that they don't break.
• Store in your refrigerator and enjoy!

MUESLI BARS

Steps:

• Place the honey, low fat margarine and marshmallows into a medium sized bowl.
• Microwave on high for 1-2 minutes stirring every 30 seconds until almost fully melted.
• Take out of microwave and add the Kellogg's® Nutri-Grain®, Kellogg's® Just Right®, apricots, sesame seeds and almonds to the marshmallow mixture and combine well.
• Pour the mix into a lined 30cm x 20cm baking tin and smooth out the surface until even. Allow to cool. Cut into 4 inch bars.

MUESLI BARS

Steps:

• Line 18 x 28cm tin with non-stick baking paper and pre-heat oven to 180 deg Celsius.
• Put oats, Weetabix, raisins and apricots in a bowl, and mix.
• In a small saucepan, blend honey and orange juice over medium heat. Bring to boil, then reduce heat and simmer for 10 minutes, or until mixture is thick and syrupy.
• Stir honey mixture into oat mix then stir in the egg whites.
• Press mixture into prepared tin and bake for 20-25 minutes, or until golden. Cool in tin. Cut into 14 bars.

YUMMY MUESLI BARS!

Steps:

• Mix the seeds, coconut and oats in a bowl.
• Heat a little oil in a pan, and toast the mix on a light-medium heat for 4-5 minutes, until it turns golden (but before it burns!).
• Remove from heat, and pour back into the bowl to cool. once cool, add the sultanas.
• In a small saucepan, add the honey, sugar and butter and heat gently until the butter has completely melted (this may be easier if you chop the butter into smaller cubes). now, turn up the heat and bring to the boil while constantly stirring the mixture. as soon as it comes to the boil, turn the heat right down and let it bubble (without stirring) for approximately 7 minutes.
• Remove from heat, and pour over the muesli mix. work the syrup through the muesli completely to ensure it is all moist.
• Take a dish (grease the edges lightly with a dab of oil, or use baking paper) and press the mixture firmly into it. obviously you can use whatever shape you like, but beware that if it is too thick, it becomes very difficult to cut once it is refrigerated.
• Put in the fridge and let it set.
• Eat it! YUMMY! mmm.

MUESLI BARS (GLUTEN, DAIRY AND EGG-FREE)

Steps:

• Turn oven on to 300°F (150°C).
• Line a 26 x 36 cm x 5 cm (11 x 14 x 2") pan with baking paper (silicon paper).
• Mix together all the dry ingredients - cereal, seeds, nuts, fruit etc.
• In a saucepan melt the peanut butter, oil, honey and corn syrup together. When the mixture starts to boil, reduce heat and boil gently for 3 minutes being careful not to burn.
• Add to dry ingredients and mix well.
• Press very, very firmly into prepared pan.
• Bake at 300°F (150°C) for 15 minutes.
• Cool completely in fridge. When cool cut into bars.
• Wrap bars individually in glad wrap or sandwich bags. Store in fridge.