Recipes
Flip Shelton's Natural Mueslis not only taste great in a bowl with milk in the morning, but they can be quickly and easily turned into a delicious slice or biscuit. So what's the difference? The slice has a crunchy taste and texture while the biscuit is moist and chewy. Both travel very well in lunchboxes or in the back of your cycling jersey. And the smell of freshly baked food is so wonderful. Makes you feel like everything is right with the world!
Flip's Muesli Slice
STUFF:
125 grams butter
1/4 cup brown sugar
1/4 cup honey
1/4 cup self raising flour
2 1/2 cups Flip Shelton's Natural Muesli
1 teaspoon cinnamon
1/2 teaspoon nutmeg
ACTION:
Preheat oven to 180°C (160 fan forced)
Line/grease a slice tray.
Melt butter, with honey and brown sugar in a heavy based saucepan.
Meanwhile combine flour, muesli and spices in a medium sized bowl.
Add butter mixture to dry ingredients and mix well.
Transfer mixture to slice tray and press into corners (it will only be thin).
Bake for 25-30 minutes or until golden brown.
Slice while still warm and in tray (it will be soft to the touch).
Stand for ten minutes before transferring to wire rack to cool completely.
Eat and enjoy (it should have a crunchy-snap texture)!
Store in an airtight container - best eaten within a few days.
Flip's Muesli Biscuits
(Makes 15)
STUFF:
2 cups Flip Shelton's Natural Muesli (the one with fruit and nuts)
1 cup wholemeal flour
1/2 cup brown sugar
50 grams butter
1/4 cup honey
1 teaspoon bicarb soda
4 tablespoons boiling water
ACTION:
Preheat oven to 160°C (150 fan forced)
Line a couple of baking trays with grease proof paper.
Combine muesli, flour and sugar in a medium sized bowl and mix.
Melt butter and honey in a small saucepan.
Add butter mixture to dry ingredients and stir until well combined.
Combine bicarb soda and boiling water in a small container and mix.
Add bicarb soda to biscuit mixture and stir.
Roll mixture into balls and place on baking tray. You may wish to flatten the ball, otherwise leave it as a mound.
Bake 15-20 minutes or until golden brown.
Rest in tray for ten minutes before transferring to a wire rack to cool completely.
Store in an airtight container - best eaten within a few days.
Flip's five-grain Anzac slice
1 cup Flip Shelton's five-grain porridge
1 cup wholemeal plain flour
1 cup shredded coconut
3/4 cup brown sugar
25 grams butter
3 tablespoons golden syrup (or honey, rice syrup etc)
1 teaspoon bicarb soda
4 tablespoons boiling water
Preheat oven to 150-160°C or gas mark 2/3
Line a slice baking tray with grease proof paper.
In a bowl, combine rolled oats, flour, coconut and sugar and stir.
In a saucepan, combine butter and rice syrup over a low heat and stir until well combined.
Pour butter and honey into rolled oats mixture and stir.
Mix together bicarb soda and water before adding to other ingredients.
Using a wooden spoon, stir until ingredients are well combined and form a thick mixture.
Transfer mixture to slice tray, flatten and press gently into corners.
Bake for 15-20 minutes or until golden brown.
Allow to cool a little before transferring to a wire rack to cool completely.
Cut into pieces and serve - with a cuppa, of course!
