I think I've done it. After years of stuffing around with various recipes, I've done it! It's a little bit of a victorious moment for me. I'm not very good at sweets and cakes, because I'm terrible at measuring. I like a forgiving, adaptable recipe, and if you've been following me, you'd know I'm in love with variations of My New Roots 'Life Changing Loaf' recipe - you can read my post about it here.
This one was me getting a little creative with it. I'd bought a bagful of incaberries at Wholefoods, with no real idea of what they actually are, except that they were as big as a sultana and were quite sour but really moreish! Turns out they are very similiar to a cape gooseberry or Peruvian gooseberry - something I'm not entirely convinced isn't pretty much the same thing - and the irony was, I'd planted some seeds in the greenhouse the week before in the name of planting a diverse edible berry garden.
You can read all about them here
Anyway, they're good for you in the way many berries are good for you - high in anti oxidants and so on. Lots more fibre in these babies too than some berries. You'd be hard pressed to find a berry that wasn't good for you, unless it was specifically poisonous. But I digress. Back to muesli bars!
Incaberry & Pecan Maple Muesli Bars with Chocolate Reishi Topping
1.5 cups rolled oats
1/2 cup almond flour
1 cup pecans
1/2 cup incaberries
1/4 cup maple syrup
2 tbsp linseeds
7 tbsp psyllium
1 tbsp chia seeds
pinch of salt
1/4 cup hemp seeds
3 tbsp melted coconut oil
1 cup of water - more if not quite 'wet' enough to press into a pan.
Mix all ingredients and press into a pan so it's about 1 inch or so thick. Allow to set - the psyllium will absorb all the water. Bake for 40 minutes at 180 degrees.
In a pan, mixed 1/3 cup of coconut oil, 1/3 cup of cacao and 1 tbsp reishi powder (optional) plus a pinch of salt and some vanilla (optional). Melt and pour over cold and pre-sliced bars.
Voila!! Totally tasty, and very filling for a mid morning protein snack. And so, so easy!
Why did I use the reishi? Um.. it was already mixed in my cacao for a drink I make, and I had no ordinary cacao. Ooops. Plus, if I'm also telling the truth here, I used an egg free replacer INSTEAD of linseeds, as they don't do too well with my hubby's tummy, BUT the linseeds sound better and DO work just as well with something like this as they can be an egg replacer in themselves. I shouldn't give away all my lies though, should I?
I also sprinkled dried calendula on it as it seems to fit the 'golden' theme of the goldenberries, or incaberries, or cape gooseberry, or whatever they masquerade as! Eagerly awaiting the growth of mine and hoping the climate here will be okay for them in the summer.
Have you tried, or do you grow, incaberries?
What's your favourite muesli bar snack?