Dark choc & ginger muesli bars

It has been far too long between posts I must apologise . . to myself mostly, because developing new recipes, playing with my Thermomix and taking photos of food is very therapeutic for me . . really it is :) I am sure that some of you can relate? 

This recipe is a variation of our favourite wheat, nut and dairy-free snack which I always have on for my girls to take to school and for hubby and I to take to work. I knew it wouldn't take me long to make this variation owing to my love of chocolate :) The original recipe is here. 

Dark chocolate & ginger muesli bars (aka granola bars)

ingredients
65g raw brown rice
1 tbsp golden flaxseeds (linseeds)
1 tbsp chia seeds
half small Pink lady apple (or any sweet apple)
100g dried dates
80g mixed dried fruit of your choice, e.g. apricots, sultanas, berries
40-50g good quality crystallized ginger
90g whole oats
70g wholegrain rice bubbles (or use more oats)
2 tbsp sunflower seeds
25g coconut, desiccated (or shred your own from fresh flesh)
20g sucanat or rapadura sugar (a little more if you're a sweet tooth)
40g coconut oil
2 large eggs
4 tbsp raw cacao powder
50g raw unpasteurised honey
80g dark chocolate, preferably 70% cacao, chopped (or use choc chips) - optional

method

Pre-heat fan forced oven to 180 degrees C. Line the base and sides of a 3cm deep, 20 x 30cm rectangular pan with baking paper, allowing a 2cm overhang.

Add the flaxseeds, chia seeds and brown rice to the TM bowl and grind for 20 seconds on speed 9. Decant into a bowl and set aside.

Place the crystallized ginger in the TM bowl and grate for 10 seconds on speed 5. Add the apple half and grate for a further 5 seconds. Scrape down the sides of the bowl and add all the dried fruit. Turn to the lid closed position and pulse on Turbo 3-4 times until the dried fruit is evenly chopped.

Return the grounds seeds and rice to the TM bowl together with all of the remaining ingredients. Combine on reverse for 20-30 seconds on speed 3 until well combined. Check that the dry ingredients are completely coated in the wet.

Transfer the mixture to the prepared pan using the spatula. Use the back of a metal spoon or the bottom of a heavy glass to press the mixture evenly into the pan and smooth the surface.

Bake for 15-20 minutes until lightly browned. Allow to cool for about 20 minutes in the pan before lifting onto a cooking rack to cool completely before cutting. Cut the muesli slice into 16 bars. I didn't add the dark chocolate this time, but it is a lovely addition :)

No Thermomix?

• use 65g brown rice flour in place of the whole rice
• grind seeds using a coffee grinder
• chop the crystallized ginger and dried fruit in a food processor or by hand
• combine all ingredients by hand or using a food processor or mixer

Here are some more lunchbox legends that you might like to check out . . .

wholegrain cheesy-mite scrolls 

cacao Anzac biscuits

healthy citrus & poppyseed muffins