![]() Mix glue – Put the peanut butter and honey in a saucepan over low heat and mix to combine. If this happens, a 20 second microwave will do the trick! Why microwavable? Because the peanut butter glue is quite thick and if the air is cool or if you take your time with the mixing or if you take a call from your friend mid-mix, the glue may get so thick it’s too hard to mix. Mix the add-ins in a microwavable bowl using a wooden spoon. Salt – Just a touch brings out the flavours in this. Flakes will also work but because they are larger they won’t disperse as well throughout (maybe chop or crush in hands?).Ĭinnamon – a little touch of cinnamon really works in this! Use desiccated coconut (ie finely shredded) that is not sweetened. Like that it adds some colour to all the brown-ness!Ĭoconut – because it’s in Carmen’s. Sultanas – or raisins, cranberries or any other dried fruit of choice (if using big pieces like apricots, suggest chopping). I like to give them a very rough chop so it disperses better. Rolled oats – not quick oats, just plain traditional oats.Īlmonds – whole, roasted, unsalted. I’ve read in other granola bar recipes that other nut butters work too. Non-peanut substitute: I think almond butter is best, for flavour and texture. If that still does not work, scrape the oil & peanut cement into a jug and blitz with a stick blender (done that plenty of times!). If your peanut butter has solidified into cement, try microwaving briefly to warm (remove the metal lid!) then mix with a butter knife or chopstick. Be sure to mix well to combine before using. Mix well if separated – The absence of stabilisers also means that the oil and peanuts will separate if left in the pantry for ages. It’s 100% peanuts which means better peanut flavour and it’s runnier (hence why it works better for things like satay sauce). Natural peanut butter (or almond butter) – Different to commercial peanut butter spread because it’s got no sugar, salt, preservatives etc added. You can really use any add-ins you want, as long as you stick to 3 1/2 cups in total as that’s how much the peanut butter-honey “glue” will hold together. The combination of fruit and nuts I’ve used is a copy-cat of Carmen’s classic fruit & nut muesli bars, a very popular brand here in Australia. More proof in the tutorial video! What goes in muesli bars ![]() It’s like eating a chewy caramel – except you get to feel smug cause these muesli bars are good for you.ĭoubt me? Here’s proof of chew: Proof of chew. And when I say chewy, I do not exaggerate. Nut free, fruit free, chocolate chips, chocolate drizzle! With today’s recipe you can customise the flavour to your hearts’ content.Īs for texture – broadly speaking, there’s two types: chewy and crunchy. There’s an endless variety of muesli bar flavours available these days. No mysterious food additives or preservatives to survive on supermarket shelves! We’re making chewy ones today Also, everything in homemade muesli bars is all-natural. Put simply, you can taste all the ingredients better. But the flavour of homemade is far superior. I actually bought a box of a popular brand here in Australia called Carmen’s so I could do a side-by-side taste test, homemade vs store bought. (That’s granola bars, to those of you in the States!). And cheezels (I love ’em! Don’t judge me.□)īut there’s some things that I’ll never buy, after discovering how good and easy homemade is. There’s some things that I’ll always (probably) buy from the shops. Tastes like a chewy caramel studded with nuts and fruit! Excellent way to clear out random leftover nuts and dried fruit. Ultra chewy, homemade muesli bars that are cheaper, tastier and much healthier than store-bought. ![]()
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