Quick & Dirty, Recipe tryout

Recipe Tryout: Power Bars from 101 Cookbooks

Okay, so the latest trick to get me back into the posting game is to allow me a maximum of 15 mins. to do it. So here goes some serious speed-posting:

Do you ever get those after-lunch sugar cravings? Well, this is the cure. I made a relaxed reinterpretation of the recipe from 101 Cookbooks, by converting it to decilitres, adding a few touches of my own but basically keeping the proportions of sugar/syrup and muesli filling intact. Here goes:

Lemon, Almond and Apricot Muesli Bars (makes about 15-20 depending on size)

Adapted from 101 Cookbooks (there’s a video as well as a written recipe for your new addiction)

  • 1 1/2 deciliter (dl) dessicated coconut
  • 1 1/2 dl roughly chopped almonds
  • 1 dl sunflower seeds
  • 2 dl roughly rolled oats (“grovvalsede”)
  • Zest of 1/2 lemon
  • 6 dried apricots cut into little cubes
  • Juice of 1/2 lemon
  • 1 dl dark syrup
  • 1/2 dl cane sugar
  • 1-2 tsp vanilla sugar
  • Pinch of salt


Turn the oven on to 180 degrees Celcius. Line a baking tray with paper and add the coconut, almonds and sunflower seeds. Allow them to toast in the oven for about 5 mins or until the coconut has turned light brown (keep a watchful eye on those rascals). When they’re done, add them to a bowl with the lemon zest (the heat of the nuts bring out the lemon flavour), the rolled oats and the apricots.

In a saucepan, add lemon juice, syrup, sugar, vanilla sugar and salt. Bring to a boil and leave it there for about 4 mins., when the syrup should have thickened slightly. Pour the syrup over the remaining ingredients and be sure to mix it in evenly. Then pour the sticky mixture into a buttered baking tin (I use this metal frame that can be adjusted in size) and press it firmly together. Leave to cool for about 30 mins and cut into your preferred size. Enjoy! I am chomping one at this very moment! Mmmmmcrunchy-vanilla-lemon-almond-chewy-mmm.

(UPDATE: Made these again the other day and found that the bars look a lot more professional and appetising when using a mould of silicone squares (mine is a Moulflex with 9 rectangular holes in one mould). That way every single bar keeps its syrupy shine all over the surface instead of the rather bleak looking sides where the knife has been. Just a recommendation, but of course, the flavour remains the same either way.)