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Temper couverture and chocolate correctly
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Posted in: Things to know, Chocolate, Sweet recipes, Chocolate and pralines, Pralines, Chocolate specialities
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The most common mistakes when working with chocolate or couverture
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The chocolate does not set, gets grey dots or a haze and so on and so forth. Many mistakes can occur when working...
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Mould your own chocolate Easter bunnies
Mould your own chocolate Easter bunnies
Posted in: Things to know, Chocolate, Seasonal recipe ideas, Spring & Easter, Sweet recipes, Chocolate and pralines, Chocolate specialities
2019-03-10
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Healthy muesli bars - recipe for at home

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Muesli bars - the healthy energy snack

We show you our healthy muesli bar recipe - completely without chocolate. We usually put chocolate in everything, on everything or coat products with it, but this time we've decided on a delicious, healthy recipe without chocolate. These muesli bars are really great without it. The subtle tartness of the raspberries and cranberries in combination with the roasted seeds and nuts means you can look forward to a delicious, balanced flavour experience. The good thing about muesli bars is that YOU can vary the ingredients quite easily! Don't like cranberries? Then replace them with dried plums, apricots or whatever you prefer. The same goes for the nuts. Cashews, bamboo nuts, hazelnuts or almonds are also ideal for making healthy bars. Be sure to try out the recipe!

Most important key data

Quantity: 12 pieces

Baking time: approx. 10 to 15 minutes

Difficulty level: Easy

Shelf life: 2 weeks

For the muesli mix

Sesame | white15 g
Linseed15 g
Oat flakes | spelt65 g
Pistachios | whole25 g
Cranberries | dried20 g
Cocoa nibs20 g
Raspberries | freeze-dried10 g
Grated coconut10 g

For the syrup

Butter35 g
Cane sugar30 g
Glucose15 g
Honey10 g

Making the muesli bar mix

Preheat the oven to 160 ºC fan.

Spread the sesame seeds with the linseed on a baking tray lined with baking paper and toast the seeds for 3-5 minutes in the preheated oven.

Mix the remaining dry ingredients in a large bowl. You can roughly chop the cranberries and pistachios beforehand so that the pieces are a little smaller.

Production of the syrup and finalisation

The syrup is important to keep all the ingredients together. Simply put all the ingredients in a pan and boil briefly. You don't need to heat it to a certain temperature. The syrup should just boil briefly and bubble.

Pour the syrup over the muesli mixture and then add the roasted seeds. Mix everything together well and then spread the mixture evenly in your silicone bar mould. Place approx. 20 g of the muesli mixture in each mould. Press down well with a small spoon.

Finally, place the bars in the oven preheated to 160 ºC fan oven for 10 to 15 minutes. Leave the muesli bars to cool completely before removing them from the tin.

Storage & shelf life

You can easily store the finished bars for 2 weeks. It is best to pack them in an airtight Tupperware container. This prevents them from absorbing moisture and keeps them nice and crispy.

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Posted in: Cooking, Breakfast, Sweet recipes, Cakes and pastries, Cookies and biscuits

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