Mum told me I wasn't allowed to bake when I got home.
I had been home 6 hours before she asked me if I wanted to make a birdseed slice from the Ripe Deli cookbook. So much for not baking. Apparently this is Mum's substitute for buying muesli bars. They have seeds in them. That is her justification.
I had never tried this slice before. It is full of seeds and oats and raisins so you could almost convince oneself that it is a healthy snack (provided you ignore the peanut butter, butter and sugar that goes into it).
If you have braces, don't eat this slice haha. The seeds get stuck in even my braceless teeth!
I recommend visiting the bulk bins for this slice, it will be cheaper and easier than buying individual packs of seeds. You need 450g of seeds! Yes that seems like a lot so I recommend making this at home when the parents are paying haha.
This recipe came from the Ripe Recipes book, it is filled with all sorts of wonderful delicious things. I have put the book on my Christmas list! There is this brioche recipe that I am keen to try in it. I digress, where were we? Ah slice.
This recipe follows a similar method to ANZAC biscuits so no creaming of the butter and sugar is required and it is really quick.
Birdseed Slice
Adapted from Ripe Recipes
Makes around 30 small bars
150g raisins, soaked for 20 minutes in boiling water
90g butter
1/2 cup golden syrup
1/4 cup brown sugar
90g peanut butter
150g rolled oats
150g pumpkin seeds
150g sunflower seeds
150g sesame seeds
(you could even add some dark chocolate chips if you wanted)
Preheat the oven to 170 degrees.
In a medium sized bowl, mix together the oats, seeds and raisins.
In a small sauce pan on a medium heat, melt together the butter, peanut butter, brown sugar and golden syrup. Heat and stir until the mixture is combined and smooth.
Pour the liquid into the bowl of seeds. Mix to combine evenly.
Press the mixture into a 20x30cm slice tin that has been lined with baking paper.
Cover the baking tin with tin foil and bake for 15 minutes. After the 15 minutes is up, remove the tin foil and bake for a further 15 minutes.
Leave to cool and place in the fridge and leave to get really cold before slicing, or else it falls apart (as you can probably see when we all became impatient only an hour after it was made).
These make a great morning or afternoon tea snack! Have with a nice big cup of tea and try to resist eating the whole container!
Sophie x
I had been home 6 hours before she asked me if I wanted to make a birdseed slice from the Ripe Deli cookbook. So much for not baking. Apparently this is Mum's substitute for buying muesli bars. They have seeds in them. That is her justification.
I had never tried this slice before. It is full of seeds and oats and raisins so you could almost convince oneself that it is a healthy snack (provided you ignore the peanut butter, butter and sugar that goes into it).
If you have braces, don't eat this slice haha. The seeds get stuck in even my braceless teeth!
I recommend visiting the bulk bins for this slice, it will be cheaper and easier than buying individual packs of seeds. You need 450g of seeds! Yes that seems like a lot so I recommend making this at home when the parents are paying haha.
This recipe came from the Ripe Recipes book, it is filled with all sorts of wonderful delicious things. I have put the book on my Christmas list! There is this brioche recipe that I am keen to try in it. I digress, where were we? Ah slice.
This recipe follows a similar method to ANZAC biscuits so no creaming of the butter and sugar is required and it is really quick.
Birdseed Slice
Adapted from Ripe Recipes
Makes around 30 small bars
150g raisins, soaked for 20 minutes in boiling water
90g butter
1/2 cup golden syrup
1/4 cup brown sugar
90g peanut butter
150g rolled oats
150g pumpkin seeds
150g sunflower seeds
150g sesame seeds
(you could even add some dark chocolate chips if you wanted)
Preheat the oven to 170 degrees.
In a medium sized bowl, mix together the oats, seeds and raisins.
In a small sauce pan on a medium heat, melt together the butter, peanut butter, brown sugar and golden syrup. Heat and stir until the mixture is combined and smooth.
Pour the liquid into the bowl of seeds. Mix to combine evenly.
Press the mixture into a 20x30cm slice tin that has been lined with baking paper.
Cover the baking tin with tin foil and bake for 15 minutes. After the 15 minutes is up, remove the tin foil and bake for a further 15 minutes.
Leave to cool and place in the fridge and leave to get really cold before slicing, or else it falls apart (as you can probably see when we all became impatient only an hour after it was made).
 |
| If you slice it too soon after baking it falls to bits! |
These make a great morning or afternoon tea snack! Have with a nice big cup of tea and try to resist eating the whole container!
Sophie x