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
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
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