Playgroup News

This week we have a wrapper free lunch box idea – home made museli bars...a nice healthy option!

The kids have enjoyed playing with some floor puzzles, left-overs from our market Day Toy Sale. There is the much-loved art table with stickers - always a favourite.

This week we got to do something a little different as we had such a warm day. The kids got to do some water painting, a fun activity to do in the warm weather, as well as having some time in the playground.

No-Bake Nut-Free Muesli Bar

I found the recipe on this site www.wellnourished.com.au  - there are many other recipes on this site that you might like.

An easy-to-make, nutritious snack, these no-bake, nut-free muesli bars are really delicious and so much better than anything store bought. Keep them in the freezer for a snack on the go. 

INGREDIENTS

100 g rolled oats (1 cup) see gluten-free below

60 g sesame seeds (½ cup)

60 g pumpkin seeds (½ cup)

60 g sunflower seeds (½ cup)

1 tbsp chia seeds ground is best, or flax seeds

60 g desiccated coconut (1 cup) or shredded

1 tsp ground cinnamon

125 g butter

170 g rice malt syrup or honey (½ cup) you can play around with the amount of sweetener 

Optional

80 g dried fruit (½ cup) organic or additive-free preferably

30 g cacao nibs (¼ cup)

METHOD

In a small pot, combine the butter, sweetener and cinnamon over a low heat, stirring until combined. If using a Thermomix, heat 2mins, temp 90, speed 3.

You have a couple of options here. For a tastier slice, throw the oats, seeds, and coconut into a large pan and toast over a low heat for 5-10 minutes, stirring often (the coconut will colour and the pepitas will start to pop).

OR

Combine the dried ingredients raw.

Add the dried mix to the butter / sweetener mix, (plus dried fruit or cacao nibs if using) and mix until combined. If using a Thermomix, blend 30sec, reverse, speed 3 (you may need to scrape the sides). See my lunch box tip below.

Press into a small slice tin lined with baking paper (I use a wet stainless steel serving spoon). Put it in the freezer for 10 minutes or until set.

Remove from the tin and cut into squares.

STORE

It is best to keep refrigerated or frozen.

VARIATIONS

Dairy-free

Use coconut oil or ghee instead of butter. If using coconut oil, you will just need to make sure it is kept cold or it will fall apart more quickly than the butter version.

Gluten and grain-free

Use quinoa flakes (may just need to increase the quantity slightly).

Low-fructose

Use brown rice syrup instead of honey.

Vegan

Choose rice malt as your sweetener. Use coconut oil instead of butter (it will need to be kept chilled).

Sesame-free

Replace them with another seed or nut.

Coconut-free

Replace the coconut with ground seeds or nuts. 

Do kids fuss over the seeds or consistency?

Either leave the ones they dislike out and increase those they do like, or grind them up. You can even process the whole mix of dried ingredients to make a finer, less chunky slice.

LUNCHBOX TIP

For a slice that holds together better, use butter or ghee (coconut oil melts more rapidly) and process the mixture so it is fine and sticks together better (TMX 10sec, speed 5). Use the back of a big wet spoon to really compact it into the tray. My kids prefer this to a chunky consistency and it is definitely better for holding together in the lunch box. Also, store it in the freezer and pack from frozen in an insulated lunch box (with a cold pack). It will be defrosted and ready to eat come morning tea.

DONNA O'CONNOR

Playgroup Coordinator