Munchy muesli treats for afternoon tea
It was cooler this week-end. Our winter of Covid lockdown has been mostly warm sunny days of shirtsleeves and outdoor lunch breaks. So it was a shock to the system when the temperature actually dipped a further couple degrees- yes I know, we are such sooks.
A friend from the neighbourhood was dropping in and she's gluten and dairy intolerant. What to serve with a cup of tea? I hunted around and found this recipe again. These muesli treats would be terrific for a school lunch box too, being packed with the goodness of oats, almonds, peanut butter and dates.
The other nice thing about this is that you can use it as a base for any of your own favourite nuts and dried fruit, coconut chips or chia seeds to make it your own.
.............turned out our poor friend had just had some dental work and couldn't eat anything. But that didn't stop the rest of us.
220g soft pitted dates
80g maple syrup or honey
100g smooth peanut or almond butter
115g roasted almonds, roughly chopped
135 g rolled oats
up to 100g chocolate chips, dried fruit, nuts, coconut chips, diced preserved ginger, dried cherries, etc. as additional ingredients
Whizz dates in a food processor until mushy.
Tip the mushed up dates into a mixing bowl with the oats, almonds and dates.
Warm maple syrup and peanut butter in a small saucepan over low heat, or microwave to warm. Stir well.
Pour the warmed syrup over dry mixture and stir well to combine.
At this point add in any other seeds or dried nuts and fruit if desired, not amounting to more than 100g.
Once thoroughly mixed, transfer to a 20x30 cm baking tray lined with baking paper.
Press firmly into the tin with something smooth like the bottom of a jam jar or the back of a wooden spoon.
Cover with more baking paper and leave to set firm in the fridge for at least 30 minutes.
When ready to serve, lift out of the pan by the edges of the paper. Cut up into desired pieces.