Cranberry Museli Bars - Two Ways

Cranberry Museli Slice - Traditional

I am fortunate in that my boys, touch wood, don't suffer from food allergies or intolerances.  (There was a brief episode of broccoli intolerance about 7 years ago, where hives emerged all over Jack's body and I drove to the GP with first time mother conviction that he had contracted some fatal tropical disease.)

I have friends, and obviously see a lot of families at demonstrations, who's children are on strict diets and for whom the repercussions of deviating from that diet are incredibly severe.  I am in awe of those parents who constantly find ways to make 5 ingredients look appetising night after night and who perservere in the hope that their little person outgrows the restrictions.

This week is Coeliac Awareness week.  In recognition of that, I've made two versions of this very delicious museli slice.  The first is for every Tom, Dick and Harry.  The second is a version that is (unless I've missed some gluten hiding in one of the ingredients) gluten free. 

Even if you aren't gluten free, the second version is definitely worth trying.  It's a nuttier taste and the quinoa really comes out in the flavour, but the tartness of the cranberries beautifully cuts through it. 

It is delicious warm, with a little custard on the side.  Pop the leftover slice in lunchboxes for a great school/work snack.

Enjoy.

Cranberry Museli Slice

(Traditional - Adapted from Eat Yourself Skinny)

Ingredients:-

Base:-

*  140g plain flour

*  100g rolled oats

*  90g rapadura sugar

*  1/4 tsp salt

*  1/4 tsp bi-carb soda

*  1/4 tsp ground cinnamon

*  100g butter

*  55g maple syrup

Filling:-

*  150g dried cranberries

*  100g sour cream, creme fraiche or natural yoghurt

*  60g rapadura sugar

*  30g plain flour

*  1 tsp vanilla extract

*  Rind of 1/2 an orange

*  1 large egg white

Topping:-

*  50g coconut flakes

Method:-

Preparation:-

1.  Pre-heat oven to 160C.

Base:-

1.  Add all ingredients to TM bowl.  Mix on Speed 6 for 10-15 seconds, until the mixture comes together.

2.  Set aside about 3/4 cup of the mixture. 

3.  Tip remainder onto a lined slice tin (mine measures 27cm x 16cm) and press down firmly to form base.

Filling:-

1.  Place orange rind in TM bowl.  Grind for 3 seconds on speed 8.

2.  Add all other filling ingredients.  Mix for 5 seconds on speed 5.

3.  Pour over slice base.

Topping:-

1.  Place reserved 3/4 cup of base mixture and coconut flakes into TM bowl.  Mix for 2 seconds on speed 5.

2.  Crumble over the top of the filling (try to cover as much of it as possible) and lightly press down.

Bake in 160C oven for approximately 40 minutes, or until golden and fragrant.

Cranberry Museli Slice - The GF Version

Cranberry Museli Slice

(Gluten Free)

Ingredients:-

Base:-

*  130g quinoa (see tip 2)

*  60g almonds (see tip 3)
*  60g coconut flakes

*  90g rapadura sugar

*  1/4 tsp salt

*  1/4 tsp bi-carb soda

*  1/4 tsp ground cinnamon

*  100g butter

*  55g maple syrup

Filling:-

*  150g dried cranberries

*  100g sour cream, creme fraiche or natural yoghurt

*  60g rapadura sugar

*  15g corn flour

*  1 tsp vanilla extract

*  Rind of 1/2 an orange

*  1 large egg white

Topping:-

 *  60g coconut flakes

Method:-

Preparation:-

1.  Pre-heat oven to 160C.

Base:-

1.  Place quinoa & nuts into TM bowl.  Grind for 1 minute on speed 8.

2.  Add all other ingredients to TM bowl.  Mix on Speed 6 for 10-15 seconds, until the mixture comes together.

3.  Set aside about 3/4 cup of the mixture. 

4.  Tip remainder onto a lined slice tin (mine measures 27cm x 16cm) and press down firmly to form base.

Filling:-

1.  Place orange rind in TM bowl.  Grind for 3 seconds on speed 8.

2.  Add all other filling ingredients.  Mix for 5 seconds on speed 5.

3.  Pour over slice base.

Topping:-

1.  Place reserved 3/4 cup of base mixture and coconut into TM bowl.  Mix for 2 seconds on speed 5.

2.  Crumble over the top of the filling (try to cover as much of it as possible) and lightly press down.

Bake in 160C oven for approximately 40 minutes, or until golden and fragrant.

Tips:-

1.  I actually make the topping mixture before I do the filling (it saves washing up the bowl in between).

2.  For the GF version, some people don't like the aftertaste of quinoa.  I actually quite like it, mixed with the cranberry, but if you want to cut it down - use 40g quinoa and 90g brown rice.

3.  If you need a nut free version, exchange the almonds with brown rice.