My boy started school today.
It’s hard to believe my little baby has grown up so much, in what seems like the blink of an eye. I remember when he was born, my own mum and my mother in law both told me to cherish every minute, as it is over before you know it. At the time, especially with a newborn, I just didn’t see it. One day could sometimes feel like it was dragging on for two weeks. And here I am now, typing this, and wondering where all the time has gone.
Very cliche yes – but gee whizz they were so right.
As well as feeling pathetically sorry for myself, I am also very excited for him. And if I am trying to find any other kind of consolation, I do love making up lunch boxes! Through all that wallowing in self pity I am very excited about packing a healthy lunch box everyday. I have even gone so far as writing down a list of ‘ideas’ I can try.
Psychotic? Maybe. But hey, it’s good to find positives where you can, right?
First on list were these Chia Seed Muesli Bars.
Chia seeds, another one of those ‘superfoods’, are packed full of nutrients. They are especially high in omega 3, calcium, fibre and protein, so are a worthy inclusion in your diet. I will be honest however, they are not Clancy’s favourite thing in town. Fortunately they are very easy to sneak into meals – muesli bars, smoothies and cakes are good place to start experimenting. White chia seeds are more easily hidden.
These muesli bars are made using coconut oil, you can substitute with an equal quantity of butter if you wish. You can also create your own combination of fruit, seeds and nuts, to cater for individual tastes. They will keep well refrigerated in an air tight container.
When I picked up the little lad this afternoon, I was informed that the muesli bars were, in his words, amazing. And he would like them everyday thank you. So they get the tick of approval from a very picky eater!
We have ourselves a winner here.
Chia Seed Muesli Bars
makes 9 muesli bars
– 3/4 cup puffed brown rice
– 3/4 cup oats
– 1/4 cup desiccated coconut
– 1/2 cup mixed sultanas and dried apple
– 1/4 cup sunflower seeds
– 1/4 cup chia seeds
– 1/8 cup sesame seeds
– 100g coconut oil, melted
– 1/4 cup rice malt syrup
Preheat oven to 180 degrees C.
In a large bowl, combine the oats, puffed rice, all the seeds and fruit.
Pour over the coconut oil and rice malt syrup, stir until the mixture is completely coated.
Line a tray with baking paper, mine is 22cm x 12cm. Press the mixture down very firmly, use the back of a spoon or roll a glass jar over the top to make the mixture more compact.
Bake in the oven for 15 minutes, or until golden.
Let it cool completely. Place the slab in the freezer for at least an hour before cutting them into bars.