Since becoming responsible for little beings, I've become quite a stickler for reading food labels.
This has consequently led to me to cull things from our pantry – I'm not obsessive about it but there were just certain products I deemed unnecessary for my little lads to be ingesting when I could make a healthier version at home.
Breakfast is widely regarded as the favourite meal of the day in the Everyday Baker household and muesli topped with natural yoghurt and fresh fruit is always a winner.
I used to buy a top brand of natural muesli, until one day I noticed preservatives and additives in the ingredient list.
I couldn't understand why this was necessary, so I decided we would make our own muesli.
This is when I stumbled on 2brothersfoods.com – a local WA company run by brothers Brett and Ryan Ling.
What I found was an extensive array of wholefood products at really reasonable prices, with minimal postage and very fast delivery. Literally, my first order arrived the day after I placed it.
It’s opened up a whole new world and I would encourage anyone who lives in the country to give it a try, especially for those ingredients you probably struggle to find at your local shops.
I buy bulk rolled oats, almond meal, dried fruits, nuts, seeds, flours and other products that tickle my fancy, not only for making our own muesli but in everyday baking - a handful of pepita seeds thrown into a simple salad are a seriously easy way to add some texture and extra flavour.
So making small steps to a healthy change also led me to this recipe for muesli bars, which I picked up from Louise FitzRoy’s From Paddock to Plate website and just adjust according to what I have on hand.
The lads love them just as much as the shop-bought variety and if I pop them into a little brown paper bag, they know no different...
Honey Muesli Bars
¼ cup oil
½ cup honey
¼ cup peanut butter
1 cup rolled oats
½ cup sesame seeds
1 cup whole almonds, toasted
½ cup sultanas or other dried fruit
½ cup wheat germ, toasted
Melt oil, honey and peanut butter in a saucepan and bring to boil, stirring. Turn down heat to low and simmer until you get a nice caramel colour.
Stir in remaining ingredients, adjusting amounts so the mix is moist but not too wet that it won’t set.
Press into a tray lined with baking paper and refrigerate until set before cutting into bars.
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