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These tasty bars have been described by one of our regular customers as ‘the best muesli bar she has ever tasted’! We think she’s right. They make a healthy high energy snack to take biking or walking, or can be kept in the fridge for a quick snack anytime. They are also wheat and gluten free. We have included them in our Morrison Street Cafe At Home Cookbook and Food Diary
Put into a roasting pan:
Roast these at 180C until lightly browned (approx 7 – 10 minutes)
Roast for another 5 minutes
Place nuts in a mixing bowl to cool
In a microwave container melt:
Then microwave in 1 minute bursts for 5 minutes in total. The mixture should be caramel-coloured and bubbly.
Pour this liquid caramel into the bowl of roasted nuts and stir together with a wooden spoon.
Then pour the mixture into a swiss roll tin lined with baking paper.
Spread evenly with a wooden spoon.
Score with a knife into the portion sizes you require. We cut the mix into 12 pieces.
Refrigerate to firm up.
(C) 2013 Morrison Street Cafe
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This lovely strudel has been a baking feature for a while now and it is still very popular. It’s also a lovely way to use up excess rhubarb and raspberries this time of year. We featured it in our latest newsletter and here it is again, this time with some pics to help you make it. The recipe is below …
Place flour and butter in a food processor
Process till they resemble fine breadcrumbs
Add egg yolks and cold water
Process until the pastry comes together in a ball
Put in a bowl and chill for 20 mins
Line a flat baking tray with baking paper
Roll pastry out on to the baking paper in a rectangle approx 40 x 28cm
Place 50gm breadcrumbs on the rolled pastry
Spread rhubarb filling down the centre of the pastry leaving 8cm down each side free of filling
Fold the long sides to the middle, over the filling
Beat the egg and brush over the strudel. Sprinkle with sliced almonds
Bake at 180C for 25 – 30 mins till golden brown
(C) 2013 Morrison Street Cafe
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This moorish Date, Fig & Apricot Slice was very popular when it was on the menu. It’s wheat free and very easy to make.
Put all the above in a medium-sized pan, bring to the boil, cover and simmer until the fruit is soft and has lost most of its shape – 15 to 20 mins
Leave to cool.
Cream the above in a cake mixer until white and fluffy
Add the above to the butter/sugar mix and mix together.
Line a swiss roll tin with baking paper.
Press 3/4 of the crumble mix into the tin and spread the fruit mix evenly on top.
Spread the remaining crumble loosely over fruit.
Bake at 180C for 40 minutes until golden brown.
Cool completely before cutting into 12 slices with a bread knife.
(C) Morrison Street Cafe 2013
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This no-cook slice is a real favourite and will make a yummy treat to share with Christmas guests. The biscuit base is sweet and moist and the icing is a rich cream cheese and coffee mix.
coffee, walnut & chocolate slice
coffee cream cheese icing
(C) Morrison Street Cafe 2012
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