These muesli squares are packed full of goodness and are much healthier than store-bought ones. The high seed content – sesame, pepita (pumpkin) and sunflower – is a wonderful way of ensuring your toddler is getting a nice serve of essential fats, selenium, vitamin E, calcium and zinc. The message from leading nutritionists is to include plenty of seeds in your child’s diet for good brain function.
Bear in mind that these are quite sweet, so offer one as a treat during high-activity times.
- 125 g (4 oz) butter
- 60 g (2 oz/1/3 cup) soft brown sugar
- 2 tablespoons honey
- 150 g (5 oz/1½ cups) rolled oats
- 75 g (2½ oz/½ cup) self-raising flour
- 60 g (2 oz/½ cup) sultanas (golden raisins)
- 75 g (2½ oz/½ cup) chopped dried apricots
- 3 tablespoons sesame seeds
- 3 tablespoons sunflower seeds
- 3 tablespoons chopped pepitas (pumpkin seeds) (or you can use chopped walnuts)
- Preheat the oven to 180°C (350°F) and grease a shallow 18 x 25 cm (7 x 10 in) cake tin. Line the base and two long sides with baking paper, leaving the ends overhanging to make it easier to remove from the tin.
- Stir the butter, sugar and honey in a saucepan over low– medium heat until the butter has melted and the sugar has dissolved.
- Combine the remaining ingredients in a large bowl. Stir through the butter mixture until well combined.
- Press the mixture firmly into the tin with a metal spoon and bake for about 20 minutes or until golden. Cool completely in the tin before lifting out and cutting into 24 squares with a heavy sharp knife.
- Suitable for freezing
- When buying dried apricots, I try to choose a brand with no added sulphur dioxide (organic brands are generally sulphur-free). Sulphur dioxide (220) is a preservative that has been associated with a range of food intolerance symptoms, including headaches and rashes, and which particularly affects asthma sufferers.