Forage Muesli Bars
- Line an 8 x 8 baking dish with parchment paper. Set aside.
- In a large mixing bowl, mix Forage Muesli and Forage Paleo Set aside.
- Stir brown rice syrup and honey together in a small saucepan. Heat over medium-high heat until boiling, stirring occasionally. (The sauce will bubble up quite a bit, so keep an eye on it.)
- Once it’s ready, pour it evenly over the mixture and very quickly stir the mixture until it is evenly coated with the sauce. It hardens quickly, so you’ll need to move fast!
- Quickly transfer the mixture to the lined baking dish, and press it firmly into the dish in an even layer.
- Let the bars cool for 30 minutes or until they reach room temperature, or speed refrigerate for quickened cooking time if you’d like.
- Carefully lift up the parchment paper from the baking dish and transfer it (with the bars) to a cutting board.
- Cut the bars into your desired shapes and sizes. Then place in a sealed container and store at room temperature until ready to eat.
- The bars will last up to 10 days. Or if you freeze them, they will last up to 3 months.
Whether you have been a fan of Choc Orange in the past or not, this Jaffa inspired Bircher Muesli has a richness and citrus zing that is sure to convert even the harshest of critics.
Who hasn’t heard of Pecan Pie around thanksgiving time in America? So to figure out what all the fuss is about, we adapted the flavours of the decadent dessert into a healthy and equally delicious porridge, with nothing but wholefood ingredients.
Who doesn’t love a good Aussie Lamington? The coconut, the chocolate, the raspberry jam, it’s bloody delicious! But if you’ve ever looked at any ‘healthy’ lamington recipes you will see just how complicated it is to recreate these delicious treats in their original form. My solution? Like any great flavour combination, turn it into a porridge recipe!