Muesli Squares

The best thing with these is that they can be gluten free. I didn't have those ingredients and I don't need those ingredients but I will have that option as well.
These are healthy option of a muesli bar but as needed in the recipe, I had no oats or muesli so instead I made them with weetbix which are super healthy for you and Low GI as they are made of wholegrains.

Original Recipe- Gluten Free
350 g gluten free untoasted muesli
200 g dates, chopped
1 teaspoon mixed spice
1/2 cup golden syrup, heated
3/4 cup gluten free plain flour
2 eggs, lightly beaten


My Recipe -see picture.


350 g weetbix -crumbled
200 g dates- chopped
1 teaspoon mixed spice
1/2 cup of golden syrup, heated (instead I used a quarter of a cup of golden syrup and the rest is honey as I ran out of golden syrup...I suggest this so it is not too sweet or go for all honey, it is healthier for you)
3/4 cup of plain flour
2 eggs, lightly beaten


Method: (for both) 
1. Mix dry ingredients together in a bowl. 
2. Add eggs and golden syrup/honey, mix thoroughly until all ingredients are combined and sticky. 
3. Press into a lasagna size tray, approximately 2cm thick. 
4. Bake in a moderate oven (180°C) for approximately 30 minutes or until golden.

Tips
When mixing, mix with clean hands, and squeeze it together so it forms kind of like a dough- not too crumbly.
Use baking paper and canola spray as it will be hard to get it off out of the tray.
I would make it thicker next time- so not too large of a tray
Press down using rolling pin so it is even and compressed. Press the edges of tray down with a spoon. If rolling pin is too big and if possible take handles off.
Put more dates in I'd say 250g, as I would do it next time.
Instead of cutting dates with a knife which takes longer, cut with scissors.
Caution: may be hard so don't bite into them especially after a day.


Good things:
suitable to freeze
store in an airtight container


Next time I will try with oats, but honestly I really liked them. I hope you do too. Not hard to make and quick.


Practice Makes Perfect...

Rice Rocks- by Safeway Catalogue

Okay this may not look all that appetising but trust me if you get the flavors right and I will tell you how it is delicious

2 cups of arborio rice (you do need this rice because it becomes softer and easier to handle)
5 cups of boiling chicken stock or 4 cups of boiling water and one cup of two and half vegetable stock cubes dissolved in one cup of boiling water
1 cup of shredded carrot or frozen birds Eye julienne carrot
1 cup of frozen baby peas or normal
65 g piece of reduced fat mozzarella or tasty cheese
1/2 cup finely grated parmesan cheese
salt and pepper if needed.

Place rice and stock into a medium saucepan, bring to the boil then reduce heat to simmer. Cook covered for approximately fifteen minutes, stirring occasionally. Add carrot and peas and cook for a further 5-10 minutes until rice is cooked and all water is absorbed.

Remove from heat and if needed add salt and pepper (honestly the chicken salt and the cheese later adds all the flavor but you guys can do what you want)
Refrigerate until it is cool. This makes it easier to use and handle.
Shape the cool rice into six even sized balls. They way you do this is clump a bunch of rice together and shape and then what I found helpful was tossing it closely hand to hand so you're shaping it but not handling it too much that it collapses. Cut cheese into six even squares. Make sure they are big because the cheese is to balance out the overpowering salty stock in the rice and if you have not enough cheese then the balls will be too overpowering.
Press cubes in and reshape
Roll the balls in the parmesan and place on baking paper in an oven tray. Bake in a preheated oven at 200 degrees celcius for 25-30 minutes until lightly golden and heated through.

Serve with steamed vegies such as broccoli, corn and baked potato

Tips
Wet hands with a little water to prevent the rice sticking to your hands when shaping
Have all ingredients ready
Have large cubes because the stock without the cheese can be overpowering.

Practice Makes Perfect...

this blog

Hey this is just a food blog and my attempts are shown on here, i enjoy baking and cooking so I wanted to share it with y'all. So yeah. I hope you get inspired as I got inspired by the blogger who writes bon appetempt. Go check her out. Yeah it's pretty cool.
So what you'll find...
recipes
delicious pictures
and as I said hopefully inspiration.

Everyone needs to remember that Practice Makes Perfect...