And biscuit (well, OK... bar)

We ran out of fruit, nut and seed bar quite a while back so with a triathlon tomorrow I had to get on with making some more today.  And I thought, as well as making it thicker so it cooks up softer, I'll do what I've wanted to do for a while and that was use some really fruity Dorset Cereals muesli as the main bulk of the bar.  I reckon it's worked really really well.  They've come out thick, well stuck together and slightly soft.  Lower fat, higher protein and higher carbs than recent batches:-

Serves 16:-

Calories (kcal)	207.1
Carbohydrate (g)	26.6
Protein (g)	5.6
Fat (g)	8.7
Fibre (g)	2.9
Alcohol (g)	0.0
Fruit & Veg	0.1

Ingredients

• 160g Honey, Pure, Clear, Average
• 125g Peanut Butter, Crunchy, No Added Sugar, Organic, Whole Earth
• 50g Breakfast Cereal, Puffed Rice, Wholegrain, Brown, Original, Organic, Kallo
• 450g Breakfast Cereal, Muesli, Fantastically Fruity, Roasted & Toasted, Dorset Cereals

Method

1. Pre-heat oven to 140-150C and line a square or rectangular baking tin with greaseproof paper.
2. Weigh cereals into a bowl and break up any big bits of nut and fruit
3. Weigh peanut butter and honey into a separate bowl. Microwave for 30s, stir and microwave for a further 15s.
4. Mix all of it together thoroughly and dollop into the baking tin. Press down firmly (use the back of a spoon or a bit of greaseproof paper and your hands which I find easier).
5. Bake for 30-40 minutes or until golden. Leave to cool until hard. Then turn out and chop with a sharp knife into portions.