Wheat, egg, dairy, peanut, nut, sesame free (contains soy)
You asked for it, so here it is. Anna Farrier was kind enough to supply her museli recipe with everyone.
Anna Farrier and son, Finn, were interviewed by Firstline last week for Allergy Awareness Week.
Many of you saw how delicious the museli slice in the interview looked and wanted the recipe, so here it is.
We double the recipe to fill
a large slice baking dish, and it freezes well
¾ Cup Dried Apricots, cut
into small pieces
½ Cup Water
150g Olivani
¾ Cup Brown Sugar
1 ¼ Cup Orgran Self-raising flour
1 ¼ Cup Orgran Self-raising flour
1 Cup Freedom Foods Quick Oats
1 Cup Sweet William chocolate
(chips, buttons, or chopped, a mix of white and dark is nice)
1. Preheat oven to 180 degrees Celsius.
2. Line slice tin with baking paper.
3. Put apricots and water in a saucepan. Bring to the boil. Turn down heat and simmer until liquid is absorbed. Take off heat. Add Olivani and stir until melted. Stir in brown sugar. Leave until cold.
4. Sift flour, add to the apricot mixture with oats and chocolate. Mix thoroughly and press into tin. Bake in preheated oven for 30-35 minutes or until golden brown. Leave in the tin for about 10 minutes before cutting.
Enjoy!
To watch interview click here.
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