Healthy Muesli Slice

20140126-070257.jpgDespite my morning muesli or bircher muesli habit I can’t make it from breakfast to lunch at the moment. Something about eating for two it seems. I had developed an unsustainable muffin habit. Nipping across the road to the bakery when I got a chance in the morning had become too easy. Something needed to be done so I decided I would try and find a healthy alternative and I love this one!
Most muesli slice recipes I found were packed with butter and sugar, not this one! I eventually found a good healthy base and tinkered with it to come up with this. It has some honey for a little sweetness, oil for fat and egg for binding. The rest is pure goodness. I can make a tray (20 cm square tin) of this and it will last me over a week, it keeps really well in an airtight container for over a week.
You can add whatever dried fruit and nuts you like, just be careful not to alter the quantities too much so that it still all binds together when baked. I have also been thinking of substituting the oil for melted butter – it’s not that much after all. The LSA meal can be bought pre-made or you can make it yourself with equal quantities of linseed, almonds & sunflower seeds. Just grind them up in a food processor, which is what I tend to do. Only make what you need as once you’ve ground it up the fats are exposed and may go rancid if not used soon. Keep any left over in the fridge.
Makes 9 squares

Ingredients
60g LSA meal
230g rolled oats
20g sunflower seeds
15g shredded coconut
35ml olive oil
65g honey
2 eggs, lightly beaten
80g dried fruit (in this picture I’ve used chopped dried apple, apricots, sultanas & currants)
30g roasted almonds, chopped (can be substituted for another nut, such as roasted cashews or hazelnuts)
1 tsp vanilla extract
1/3 tsp cinnamon

Method
Preheat oven to 180°C.
Combine all dry ingredients in a mixing bowl, then add the oil, honey & egg. Make sure that all the dry ingredients are  coated in the wet ingredients. Pour into a lined square baking pan and pack down in the back of a spatula.
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Bake for 25 minutes, or until golden. Allow to cool for at least 15 minutes before removing from the pan to cool completely. Cut into individual portions. Cutting into 9 gives me the perfect portion for a morning snack!
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Looking for a different morning snack, but one that’s also not tooooo bad for you? Try the Rhubarb & Apple muffins.

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