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.

Print Recipe Pin Recipe

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