[Recipe 2] APPLE and COCONUT CRUMBLE
This Pear and white chocolate muesli slice is a corker. It’s lovely and chewy; and relatively healthy. OK, it has white chocolate in it; but give me that any day over the creepy yogurt topping on packaged muesli bars – what is that stuff anyway? The slice freezes well and is perfect for lunchboxes. The bonus with this recipe is that you’ll also end up with a beautiful Apple and coconut crumble. Look for the ♦ orange diamonds in the recipe and reserve the specified portion of muesli slice mix (before adding the pear, chocolate and chia seeds), scatter it on top of stewed apple and – voila – an apple and coconut crumble will appear right before your very eyes.
[Recipe 1] Pear and white chocolate muesli slice
350g (10½ oz ) butter, melted
¼ cup (60g) golden syrup
1½ cups (300g) firmly packed brown sugar
1 cup (150g) self raising (self-rising) flour
1 cup (150g) wholemeal plain (wholewheat all-purpose) flour
2½ cups (265g) rolled oats
½ cup (35g) dessicated coconut
1 cup (200g) dried pears, chopped into small pieces
¾ cup (125g) white chocolate bits
2 tablespoons chia seeds
1 egg, beaten
Preheat oven to 180°C (350ºF).
Line the base of a large 33cm (13-inch) x 23cm (9-inch) tin with baking paper.
Mix together butter and golden syrup. Add brown sugar, self raising flour, wholemeal plain flour, rolled oats and coconut.
♦ Reserve 285g (about 2½ cups) of this slice mix for the Apple and coconut crumble.
To the remaining (about 5 cups) muesli slice mix, add the dried pear, white chocolate bits, chia seeds and egg and mix thoroughly.
Press very firmly into prepared tin. The mixture can be quite sticky, so you may need to place baking paper on top, before pressing down.
Bake for 25–30 minutes, or until golden brown and cooked when tested with a skewer.
This can be baked in the oven at the same time as the Apple and coconut crumble.
Allow to cool completely in the tin. Cut into squares or bars.
This slice will keep for 3 days in an airtight container in the fridge, or you can cut it up and freeze it, with baking paper between the layers, for up to 3 months.
Chia seeds are high in fibre, omega 3, protein and antioxidants. They’re available from large supermarkets and health food stores. They can be omitted from this recipe though, if unavailable.
You can replace the dried pears with chopped raisins or dried apricots for variety. For added naughtiness, you can pipe melted white chocolate on top in drizzled lines.
[Recipe 2] Apple and coconut crumble
1 x 800g (30 oz) can pie apples (or 3 cups stewed apples – see tips below)
1 teaspoon ground cinnamon
2 teaspoons brown sugar
♦ 2½ cups (about 285g) reserved slice mix
Preheat oven to 180°C (350ºF).
Stir cinnamon and brown sugar into apples. Divide apples between four lightly-oiled 1–1¼ cup capacity ramekins.
♦ Roughly scatter the reserved slice mix on top of the apple.
Bake for 25–30 minutes or until golden brown.
This can be cooked in the oven at the same time as the Pear and white chocolate muesli slice; or the crumble topping can be stored to use later (see tips below).
Serve warm with cream or ice cream.
Although the slice and crumble can be cooked together, the uncooked crumble topping can be stored in the fridge for up to 3 days if you’d prefer to save it for another night. It also freezes really well, for up to 3 months. Simply break up the frozen topping with a fork, scatter on the apple and bake!
For a change, add a handful of flaked almonds to the crumble mix; or a handful of sultanas to the apple.
Canned pie apple is super handy to keep in the pantry. It contains no additives and is perfect for a quick crumble. If you have time to make your own stewed fruit though, you’ll need about 1¼ kilos of fruit (8 large green apples or pears, or 10 of the smaller varieties, like corella pears); peeled, cored and sliced thickly. Put fruit in a saucepan with 2 tablespoons water. Cover and simmer over medium heat, stirring occasionally, for about 10–15 minutes or until just tender. Drain and cool.