Muesli slice variations

My new cake slice shoe- cute!

I had a last minute request to provide bakes for a cancer research fundraiser, so it gave me a chance to adapt a couple of recipes I have been wanting to try for a while now. Tray bakes and muesli slices are perfect for such events, and the Thermomix makes short and delicious work of all of these.

I turned to the Australian Dani Valent’s beautiful book In The Mix for her muesli slice. Her book is a compilation from many thermomixing chefs and this recipe comes from Caroline Velik. I repeat Caroline’s advice to adjust her recipe according to what is in your store cupboard and your personal preferences. Use the nut/honey/oat quantities and timings as a template.

You will want

  • Nuts
  • Dates and/or prunes
  • Honey
  • Brown Sugar
  • Coconut cream
  • Butter
  • Jumbo oats
  • Spelt flakes
  • Cinnamon (optional)
  • Sunflower seeds

For every 100g of nuts (personally I think pistachios are hard to beat) I would pulse or completely grind these according to taste, so if you want it crunchier just turbo pulse for a couple of times – take a peep, and repeat if you think it needs more. 70-80g of pitted dates can then be added and chopped at speed 6 for a couple of seconds. add 50g honey, 40g sugar, 70g diced butter and a 150ml tin of coconut cream – warm this mix at 70° for 3 minutes speed 1. For this quantity of nuts, dates and sweeteners add 210g oats, or better still oat mix. I used a mix- 70g jumbo oats and 40g spelt flakes, and 20 g sunflower seeds. Mix all this for 10 seconds, sp 4. Pop in a pinch of cinnamon if liked and press into a 20x15cm baking tray. Bake at 170°C for 20 minutes. I baked in baking oven of Aga for about 16 minutes.

These were totally delicious and I made a second batch using white chai seeds, poppy sears, macadamia nuts, vanilla paste and just jumbo oats. Having made both, I would recommend the addition of the coconut cream!

 

 

 

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