Muesli bar memories...

I have fuzzy memories from primary school where each day my lunch box featured a different muesli bar. Some notables being choc-chip peppermint, fruit 'n' nut (when nuts were still allowed), and yoghurt topped berry crunch.

Now that I'm all grown up my preference is more organic. I steer away from the supermarket brands and make my own. Formulating the perfect vegan muesli bar is not an easy task. Crunchy vs chewy, cooked vs raw, sultanas vs goji's... Imagine little kiddies having goji's in their lunchbox- cute!

I came up with a recipe that can be dehydrated or baked, both as good as each other. . .

Muesli, Granola Bar
Raw or Cooked and vegan

2 cups soaked oats (in OJ or water)
1/2 cup soaked golden flaxseed
1 cup soaked almonds (in water, roughly chopped)
1/2 cup dried apricots (cut into sultana sized pieces)
1/2 cup goji berries or sultanas
1/2 cup coconut desiccated
1/2 cup coconut butter (optional)
1/2 cup raw or unprocessed honey
1/2 cup mesquite powder (optional)
1 finely grated apple
Orange, apple juice or water (to soak the oats in)
1 tablespoon cinnamon powder
Pinch of salt

1. Drain the almonds and oats well and allow to air dry for at least 30 minutes before use.

2. In a food processor pulse the oats and almonds until they are broken down, just a bit so they combine well. If your oats are quite mushy stir them in separately.

3. Stir in the coconut, grated apple, dried apricots, goji berries, cinnamon, mesquite powder, coconut butter, salt and raw honey. It should combine quite well forming a more pliable consistency.

4. Spread out onto teflex or baking paper and dehydrate for 12 hours or until dry, at about 7 hours cut into bar shapes and place the other side onto the siv sheets to continue dehydrating. To bake preheat oven to 180 degrees Celsius and bake for 35 minutes. Cut into bars, let cool and store in an air tight container.

*Sugar in the dehydrator (and oven for that matter) is what gives the bars crunch. You can use almond butter or even peanut butter if you want extra fats. The oils give it more flexibility. The trick is to get the right proportions.

**Choose dried apricots that are sulphur free. They may not look as pretty because they're not as orange but the flavour is worth it.

***Mesquite powder is a natural sweetener. If you don't like oranges try apple juice, however it'll be sweeter so only one or the other.

**** Play around with the consistency. Unprocessed ingredients all have different moisture levels and textures. If it becomes too wet or too dry adjust the amount of soaked and dry ingredients you use.

Easy power snack!

Love
Ulyana...