Sunday, August 11, 2013
Apricot Muffin Bars
Today's post is going to be on the subject of breakfast. I am a sit down and eat kind of breakfast girl. Oh and I must eat my breakfast. Those of you who know me know that I am not pretty without my breakfast! For me this means that I like to be able to eat something substantial in a bowl or plate.
However, as much as I do try to do this it is not always possible. My hair will not behave, I spent a little bit longer in the shower as it was so nice or warm, or I just got busy doing other things. Now like I said, not having breakfast just isn't an option for me so I find it really handy to have a couple of things in the freezer or pantry that I can just grab.
More recently, hungry male decided that he liked the convenience of grab and go breakfasts and the extra 5 minutes they gave him in the morning. His solution was just to grab a couple a muesli bars and while that's not the worst breakfast in the world, it could be a whole lot better. My concern is generally the amount of sugar in them.
Due to this I was inspired to make these muffin bars with no refined sugar in them. I initially made apricot ones as I knew that dried apricots would really help to sweeten them up, however, I am very keen to try them with some other dried fruits. I also amped up the nutrition of these bars by using oat flour instead of ordinary white flour.
Delicious, nutritious and so quick and easy. That's what I call a perfect breakfast on the run!
1 cup chopped, dried apricots
1 cup oat flour (grind oats in a food processor or magic bullet)
1 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 cup milk (if needed)
1/4 cup reserved water from the apricots
1/4- 1/2 cup honey (this will depend on how sweet you want it)
1/4 cup dark chocolate chunks (optional)
Preheat oven to 180 degrees C.
Place the chopped apricots in a microwave safe bowl and cover with water. Cover with glad wrap and place in the microwave for 3-4 minutes or until the apricots are very soft. Drain the water, reserving 1/4 cup. Using a stick blender or potato masher, puree the apricots (stick blender works best).
In a large bowl, whisk together the oat flour, whole wheat flour, baking powder and baking soda and chocolate chunks if using. In a separate bowl, whisk the eggs, reserved apricot water, and honey. Add the wet ingredients to the dry and fold till just combined. If the mixture looks very dry add the 1/4 cup milk.
In a greased square cake tin (approx 20x20 cm), spoon in half the mixture and spread out as evenly as possible. Spread the pureed apricots on top followed by the other half of the mixture.
Bake for 10-15 minutes or until golden on top and cooked through. Leave to cool then cut into 16 pieces (4x4).
NB: I haven't tried this with other tried fruit but it should work.