Organic Coconut Sugar
Made from the nectar of the...
Details page sections
Slices
Chocolate Chip Muesli Bars
15 mins
25 mins
Moderate
15
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- Ingredients
- Method
Ingredients
- 1 ¼ cups quick cook oats (150g)
- 1 cup rice bubbles (30g)
- 1 cup mixed dried fruit (i.e. sultanas, cranberries, chopped dates or apricots) (140g)
- ½ cup desiccated coconut (50g)
- ½ cup plain or wholemeal flour (75g)
- ⅓ cup whole almonds (60g), roughly chopped
- 3 Tbsp pumpkin seeds
- 3 Tbsp sunflower seeds
- ¼ tsp salt
- 1 cup Chelsea Coconut Sugar (150g)
- ½ cup coconut oil (125g)
- ½ cup peanut butter, smooth or crunchy (130g)
- ¼ cup Chelsea Golden Syrup (90g)
- 1 tsp vanilla essence
- ¾ cup chocolate chips (150g) (optional)
Additional tips
NOTES
Store in an airtight container. Keeps well for a couple of weeks. Refrigerate in warmer weather.
Chelsea Products in Recipe
Organic Coconut Sugar
Made from the nectar of the...
Reviews
1
What did you think of this recipe?
Happy Baker
I don't usually go for Mueslis but this recipe sounds delicious and I cannot wait to try it.I love your baking and i saw the Down for Love kids on the programme at your factory and I thought I'd love to visit there
5
Method
Preheat oven to 180ºC conventional / 160ºC fan bake. Grease a 25cm square tin and line with baking paper.
Place oats, rice bubbles, coconut, flour, dried fruit, almonds, seeds and salt in a large bowl. Stir to combine.
Place the coconut sugar, coconut oil, peanut butter and golden syrup in a medium saucepan over medium heat. Cook, stirring, until melted and smooth. Remove from heat and stir in vanilla.
Pour into dry ingredients and mix well. Stir in most of the chocolate chips.
Press mixture into prepared tin and sprinkle remaining chocolate chips over the top. Bake for 20-25 minutes, until golden brown.
Allow to cool completely before removing from tin and slicing into bars.
Additional tips
NOTES
Store in an airtight container. Keeps well for a couple of weeks. Refrigerate in warmer weather.
Chelsea Products in Recipe
Organic Coconut Sugar
Made from the nectar of the...
Organic Coconut Sugar
Made from the nectar of the...
Reviews
1
What did you think of this recipe?
Happy Baker
I don't usually go for Mueslis but this recipe sounds delicious and I cannot wait to try it.I love your baking and i saw the Down for Love kids on the programme at your factory and I thought I'd love to visit there
5
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
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How to Choose SugarFor Baking?
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