Hazelnut and Cranberry Muesli Bars
Ingredients
Sourdough starter
- 45 g Water
- 45 g Brown sugar
- 45 g Plain White Flour
Granola Mix
- ½ tsp Fine salt
- 240 g Rolled oats
- 110 g Hazelnuts roughly chopped
- 50 g Candied Peel
- 50 g Glazed Cherries chopped
- 50 g Dried cranberries.
- 45 g Honey
- 22 g Sunflower Oil
Instructions
- In a bowl. mix all the ingredients of the sourdough mix except for the water. Add enough of the water to give the mix similar to a thick batter. Cover and leave for 3 hours or more.
- Heat the oven to 150ºC
- Add in the remainder of the ingredients stir well with a spatula until evenly mixed.
- Line a 30cm x 20cm baking tray with baking paper. Put the mix in the tray and form in to a level square about 2 cm deep.
- Bake in the oven for 25 minutes.
- As soon as the tray comes out the oven, use a metal dough scraper to cut into bars. Start by slicing in half along the long length. Then cut into bars about 3cm wide. This should make about 9 to 10 cuts giving you a total of 18 to 20 bars.
- Leave the bars to cool for 10 minutes after which lift the baking paper carefully onto a cooling rack.
Tried this recipe?Let us know how it was!
Fruit and Nut Muesli Bars
Ingredients
- 150 g Sourdough starter discard 100% hydration
- 45 g Water
- 45 g Brown sugar
- 45 g Plain White Flour
- Granola Mix
- ½ tsp Fine salt
- 240 g Rolled oats
- 110 g Unsalted nuts roughly chopped if large
- 75 g Mixed seeds eg sunflower pumpkin, flax
- 75 g Dried fruit eg Sultanas dried cranberries.
- 45 g Honey
- 22 g Sunflower Oil
Instructions
- In a bowl. mix all the ingredients of the sourdough mix except for the water. Add enough of the water to give the mix similar to a thick batter. Cover and leave for 3 hours or more.
- Heat the oven to 150ºC
- Add in the ingredients of the granola and stir well until evenly mixed.
- Line a 30cm x 20cm baking tray with baking paper. Put the mix in the tray and form in to a level square about 2 cm deep.
- Bake in the oven for 25 minutes.
- As soon as the tray comes out the oven, use a metal dough scraper to cut into bars. Start by slicing in half along the long length. Then cut into bars about 3cm wide. This should make about 9 to 10 cuts giving you a total of 18 to 20 bars.
- Leave the bars to cool for 10 minutes after which lift the baking paper carefully onto a cooling rack.
Tried this recipe?Let us know how it was!
Date and Apricot Muesli Bars
There are many substitutions possible in this one
The sourdough discard cand be substituted with 150g flour and 150ml water.
Flour: You can use various types of flour. I’ve used Atta, Khorasan that I wanted to use up.
Equipment
- Baking tray 30cm x 20cm
Ingredients
Sourdough starter mix
- 300 g Sourdough starter discard 100% hydration *
- 60 g Water
- 80 g Brown sugar
- 60 g Plain White Flour
Granola Mix
- ½ tsp Fine salt
- 300 g Rolled oats or Rye Flakes
- 75 g Dried Apricots roughly chopped
- 80 g Dates roughly chopped
- 130 g Raisins or Sultanas
- 50 g Flaxseeds or Sunflower seeds
- Juice and zest of 1 lemon if availabale
- 40 g Honey
- 40 ml Sunflower Oil
Instructions
- Put all the ingredients of the sourdough mix into a large bowl. Mix with a baker’s whisk Cover and leave for 3 hours or more.
- Heat the oven to 150ºC
- Add in the remainder of the ingredients stir well with a spatula until evenly mixed.
- Line a 30cm x 20cm baking tray with baking paper. Put the mix in the tray and form in to a level square about 2 cm deep.
- Bake in the oven for 25 minutes.
- As soon as the tray comes out the oven, use a metal dough scraper to cut into bars. Start by slicing in half along the long length. Then cut into bars about 3cm wide. This should make about 9 to 10 cuts giving you a total of 18 to 20 bars.
- Leave the bars to cool for 10 minutes after which lift the baking paper carefully onto a cooling rack. Store in an airtight container
Tried this recipe?Let us know how it was!