Muesli Cookies

Since returning home from our holiday, we have been trying to eat well in an attempt to lose the unwanted Christmas gift of a couple of extra kilos.  There are still times though when we do feel like something a little special, and these cookies fit the bill.

I’ve been giving Donna Hay’s Modern Classics 2 a bit of a workout over the past week. It had been awhile since I’d sat down and really read through it, and there have been quite a few recipes that have jumped out at me to try.  As always, I have made a couple of substitutions and additions to the original recipe.  To start with I reduced the sugar content, and used wholemeal spelt flour instead of plain flour.  I also just used what I had in the pantry, the recipe suggest 1/4 cup dried apricots and 1/4 cup dried apples – both chopped and 1/4 cup sultanas.  I debated whether to add the malted milk powder, but went along with it and I ended up with a yummy, chewy biscuit – which I do love.    As always my big boy was happy to be a taste tester and has also given them his tick of approval.

Muesli Cookies

1/2 cup rapadura sugar (recipe suggest 1/2 cup brown sugar and 1/4 cup caster sugar)

125g butter – softened

1 egg

1/2 cup malted milk powder

1 1/4 cups wholemeal spelt flour (you can use plain flour instead)

1/2 teaspoon bicarbonate of soda

1 cup rolled oats

1/4 cup shredded coconut

2 tablespoons chia seeds

2 tablespoons wheatgerm

1/4 cup currants

1/2 cup goji berries

1 teaspoon cinnamon

* Preheat oven to 170 degrees

* Beat together the sugar, butter and egg in a bowl until smooth – if using rapadura sugar you will see some small sugar crystals throughout the mixture.

* Add all other ingredients and mix together until combined.

* Roll tablespoons of the mixture into balls, place onto baking trays and flatten slightly.  Make sure you leave room for the cookies to spread.

* Bake for 15 minutes until beginning to brown on top – cool on trays for 5 minutes before transferring to a wire rack.

 

Trail Mix Cookies with Carob and Goji Berries

Once again I started out with the best intentions of following this recipe to the letter, but I just couldn’t stop myself.

We’ve been a bit muesli crazy at our house lately, and instead of making yet another muesli slice I wanted to try something different.  I started with a recipe from Great Family Favourites by The Australian Women’s Weekly for Cruchy Muesli Cookies.  I followed the recipe for the first two ingredients, but then I let myself get carried away.  I did start with good intentions, as I thought the amount of caster sugar seemed too much and it just went from there.

I may have gone a bit overboard with the amount of ingredients I added, I was a bit worried when I was rolling the mixture into balls that they just wouldn’t hold together, but luckily they managed to hold themselves together.

I really enjoyed these, and they reminded me a little of the breakfast bars I made a little while ago.  The boys also enjoyed them too, luckily I wrote down what I was putting in them as I went so they can be made again!  Enjoy xx

Trail Mix Cookies with Carob & Goji Berries

1 cup rolled oats

1 cup spelt flour

1/2 cup caster sugar – I think you could get away with reducing this even further, or omitting completely.

2 teaspoons cinnamon

2 teaspoons raw carob powder

250g of trail mix (or you could use any combination of nuts/fruit that you have)

2 tablespoons goji berries

1 tablespoon chia seeds

2 tablespoons shredded coconut

1 tablespoon wheatgerm

125g butter

2 tablespoons golden syrup

1/2 teaspoon bicarbonate of soda

1 tablespoon boiling water

* Preheat oven to 180 degrees & cover two oven trays with baking paper

* Combine all dry ingredients (except bicarb soda) in a large bowl

* Melt butter with golden syrup in a small saucepan over a low heat.  Add combined bicarb soda and boiling water mixture.  Pour into dry ingredients and mix until well combined

* Roll tablespoons of mixture into balls & place onto trays, allowing approx 4cm space between balls.  Flatten the balls slightly with your hand/back of a spoon

* Check biscuits at 15 minutes – they should be starting to brown on the edges. You can cook for longer if you prefer a super crunchy cookie.

* Leave to cool on trays for 10 minutes before transferring to rack

Breakfast Bars

Don’t let the name fool you, although this recipe is called ‘Breakfast Bars’ (from the lovely Donna Hay), I dare you to try to resist these throughout the day!  Instead of making the muesli slab into bars, I cut it into small slices, which are perfect for morning tea.

I couldn’t resist adding to the original recipe, I used it more as a base to start from and then added various ingredients we had in the pantry.  I added the honey as due to the extra ingredients I had added, I felt it needed a bit more help to bind together.

I LOVE these, even Scott and Liam were also impressed.  Liam even swiped a piece whilst I was taking photos of the slice and I found him sitting back on the couch quite happy with himself.  After cutting the slice, there was a bit of leftovers on the baking paper – these were awesome mixed with vanilla yoghurt and strawberries!  I’m now thinking of even making this combination up as a muesli mix.

Enjoying afternoon tea

Enjoying afternoon tea

3/4 cup rolled oats

1/4 cup flaked almonds (I used blanched almonds)

1/4 cup sunflower seeds

1/4 cup quinoa flakes

2 tablespoons wheat germ

2/3 cup plain whole-wheat flour

1/2 teaspoon baking powder

2/3 cup brown sugar

1 teaspoon ground cinnamon

1/2 cup canola or vegetable oil

1 egg

1 teaspoon vanilla extract

1 cup dried cranberries

I also added:

Replaced 1 cup of dried cranberries with 1/4 cup goji berries and 3/4 cup dried cranberries

2 tablespoons coconut

2 tablespoons LSA mix

2 tablespoons chia seeds

1/4 cup pepitas

1/4 cup honey/or honey substitute if you would prefer

* Preheat oven to 160 degrees

* Place oats, almonds, sunflower seeds, quinoa (and pepitas if using) on a tray lined with baking paper and bake for around 10 minutes until golden

* Place the wheat germ, flour, baking powder, brown sugar and cinnamon in a bowl and stir to combine (add coconut, LSA mix and chia seeds also if using)

* Add the oil, egg, honey (if using) and vanilla and stir until smooth

* Add the oat mixture and the cranberry/goji berry mixture and stir to combine

* Spoon mixture into a slice tin lined with baking paper and push down using the back of a spoon. Bake in over for 25 – 30 minutes until golden brown.

* Cool in tin for 10 minutes before turning onto a rack to cool further, then cut into bars/slices and enjoy!

breakfast muesli bar

 

Linking up with the Multitasking Mummy for Mummy Mondays