How stuff works...

For our inquiry in term 3 this year we have been focusing on the relevant issues of allergies. We have focused on nut allergies but have also investigated what allergies are at our school. We have had a technology/science focus and have worked together as a class to create/edit a nut and egg free muesli bar recipe that we found on the internet. Our muesli bar is nutritious, healthy, delicious and most importantly SAFE for people with allergies.

Ingredients:

½ cup (125mL) honey

¼ cup caster sugar

125g butter

3 cups rolled oats

 

1 cup Rice Bubbles

1 cup sultanas

½ cup chopped apricots

 

1/2 cup of nut free choc chips

½ cup desiccated coconut

¼ cup sesame seeds

Instructions:

Preheat oven to 180°C. Grease and line a slice tray (mine is 31 cm x 22cm) with baking paper. Combine honey, sugar and butter in a saucepan over medium heat. Cook, stirring, for 2-3 minutes until butter melts and sugar dissolves. Bring to the boil and cook for 2 minutes or until syrup thickens slightly. Remove from heat. Combine remaining ingredients in a large bowl. Pour over the hot syrup and stir to combine. Spoon into prepared pan and press firmly to make sure the mixture will stick together. I wet my fingers with a bit of cold water and press the top to get a smooth finish. Bake in oven for 15-20 minutes or until golden. Cool and then refrigerate until well chilled and cut into 24 slices (about 2cm x 6cm).