Muesli Slice
Ingredients:
2 Cups Puffed Rice
1/4 Cup Pumpkin Seeds
3/4 Cup Sesame Seeds
1/2 Cup Sunflower Seeds
1/3 Cup Currants
1/2 Cup Dessicated Coconut
1/2 Cup Pistachio Kernels
1/2 Cup Raw Sugar (Diabetics may substitute Fructose)
1/2 Cup Glucose Syrup
100g Butter
Method:
Line a slightly greased 19cm x 29cm lamington tin with enough foil or bakers paper to extend over sides of pan. Mix the muesli, sesame seeds & pistachios together in a bowl. Place honey, butter and raw sugar into a small saucepan and stir over heat without boiling until the sugar is dissolved. Bring to the boil and boil uncovered for 5 mins. Pour honey mixture over the dry ingredients and mix well. Press mixture into prepared pan. Bake at 150C For 30 -35 mins or until golden brown. Cool in pan, cover & refrigerate for several hours until firm.
Cut into squares.
2 Cups Puffed Rice
1/4 Cup Pumpkin Seeds
3/4 Cup Sesame Seeds
1/2 Cup Sunflower Seeds
1/3 Cup Currants
1/2 Cup Dessicated Coconut
1/2 Cup Pistachio Kernels
1/2 Cup Raw Sugar (Diabetics may substitute Fructose)
1/2 Cup Glucose Syrup
100g Butter
Method:
Line a slightly greased 19cm x 29cm lamington tin with enough foil or bakers paper to extend over sides of pan. Mix the muesli, sesame seeds & pistachios together in a bowl. Place honey, butter and raw sugar into a small saucepan and stir over heat without boiling until the sugar is dissolved. Bring to the boil and boil uncovered for 5 mins. Pour honey mixture over the dry ingredients and mix well. Press mixture into prepared pan. Bake at 150C For 30 -35 mins or until golden brown. Cool in pan, cover & refrigerate for several hours until firm.
Cut into squares.
