Ingredients 3 cups of nuts* (I used 3 different varieties) 1 cup cranberries ±¾ cup sugar (depending how sweet you want it to be) ±3 tablespoons butter ±¾ teaspoon cinnamon (optional)
Instructions 1. Heat a medium non-stick skillet over medium heat and add nuts, berries, sugar, butter and cinnamon. Stir constantly with a rubber heat-proof spatula for approximately 5 minutes (less time if your nuts are chopped as pictured) until the nuts are evenly coated in the melted sugar/butter. 2. Immediately transfer nuts to parchment paper and immediately separate using 2 forks OR let the nuts harden together and break them apart with your fingers once cooled. The nuts and coating will harden in 5-7 minutes. Notes: *If using chopped nuts, don’t chop them too small or they will burn.
Plump dried apricots Good dark or regular chocolate for melting Crunchy and salty chewy cookies (Caramel, chocolate and Pretzel treats, Snappers)
Melt the good quality chocolate, but remember it MUST NOT be runny, so let is start to set before dipping the apricot in the chocolate otherwise the chocolate will not stick to the apricots. An alternative would be to ensure that the apricots come out of the fridge, thus cold. Once you have dipped the apricots in the chocolate, then immediately dip it into the pretzel mix and place it on a baking tray and once done leave in fridge to set and munch away!!!
Note: If you do not have or cannot find Snappers (caramel, chocolate and pretzel treats) use any salty pretzels, and slice your favorite chewy caramel sweets into small pieces and add some chopped chocolate together in a bowl.
Instructions 1. I used a disposable aluminum container, but you can use a baking tray and line it with tinfoil. 2. Add all ingredients to a food processor. I prefer to do it bit by bit unless you have a good and strong food processor that can handle all the ingredients. Pulse till the mixture is the consistency you prefer. I did not want it to be mush, so went for medium texture. 3. Transfer mixture into pan and press flat using your fingertips. Press firmly so mixture sticks together. 4. You can eat it right away or allow to set and it will stick and hold better. It can be Only 5 minutes to make these energy bar recipe, much nicer than store-bought.
2 cups steel cut oats ¼ cup Sunflower Seeds ½ cup dried Cranberries ½ cup sliced Almonds ¼ tsp Salt ½ cup Almond nut Butter ¾ cup Maple syrup 1 tbsp Coconut Oil 3 tbsp Brown Sugar mini Chocolate Chips (optional)
1. Preheat oven to 350 degrees F 2. Line baking tray with tinfoil. 3. Mix Oats, Sunflower seeds, Cranberries & Almonds altogether. Spread mixture on a cookie sheet and toast in preheated oven for about 8 minutes. Return mixture to bowl. 4. In a medium saucepan mix together Salt, Peanut Butter, Honey, Coconut Oil & Brown Sugar. 5. Bring to a boil over medium heat, Stir. 6. Pour over Oats mixture and stir well, add chocolate chips if using. 7. Pour into baking tray. Press mixture down into with a spatula. 8. Bake for approximately 20 minutes. 9. I used a biscuit cutter about 5 minutes after it came out of the oven to cut into rusk size fingers. I found it much easier than cutting when completely cold.
If ever there was a breakfast super hero for busy moms, this recipe is it. Mix up a batch of this muffin batter and store it in the refrigerator and you can serve the family healthy fresh muffins each morning for breakfast, for their school lunchboxes or even when last-minute guests pop around for a cuppa. It’s a basic recipe that everyone needs to have so keep it in a safe place. And the best part, other than the smell of freshly baked muffins wafting through the house, is that you can make them as healthy as you like; chopped nuts, dried fruit, blueberries, seeds, grated carrot, and spices – the possibilities are endless.
2 cups crushed Weet-Bix 2 ½ cups nutty wheat flour 1 tsp salt 2 ½ tsp bicarbonate of soda 1 cup coconut 1 cup fruit cake mix 2 eggs 1 ½ cups soft brown sugar 2 cups milk ½ cup oil 1 tsp vanilla essence
Combine the dry ingredients together well. Whisk the eggs, sugar, milk, oil and vanilla and add the wet ingredients to the dry ingredients. Leave overnight in the fridge then fill greased muffin tins ¾ fill and bake at 200C for 15-20 minutes or until a skewer comes out clean. Serve warm with a glass of fruit juice.
TIP: The muffin batter can be stored in the fridge in a sealed container for up to a month.
Source: The Recipe Hunter – Origin Unknown TRIED AND TESTED