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Apple muesli slices

Last week I blogged about the brrr-illi-yant Mumsnet cook book that I’d received to review. (By the way, I will be doing a giveaway soon for it – I know, how generous am I – so keep those peepers peeled for that announcement) In it were about a gazillion recipes that I wanted to make for the review, but I settled eventually for this Baked Italian Chicken. On the same day, I actually whipped up another recipe from it. In the book, they called ’em Apple Cakejack bars – but I adapted it to include some Eat Natural toasted muesli, so I have re-monikered them Apple muesli slices.

As I’ve mentioned before, I am working with Eat Natural to come up with recipes using their new range of cereals, which is a pleasure as they are so tasty and I do love a culinary challenge… this particular muesli is made up of buckwheat, puffed rice, sultanas, seeds, coconuts, almonds. The cereal is gluten free but as this recipe contains flour, it isn’t. You could try ground almonds or a gluten free flour in its place though if you wanted a gluten free treat. For a gluten free dessert / breakfast option check out the Yoghurt Sundae I made with the muesli last month.

These bars though… They are, as the original (and better) Mumsnet name, Apple Cakejack, might suggest, a mixture between flapjack and cake. It’s buttery and fudgey, like flapjack, but also cakey, due to the addition of flour. The sliced apple keeps it all so moist. The offspring loved these, as did everyone else who tasted them. I was very pleased.

Use granola or muesli in place if you don’t have this exact product. If using anything with raisins, currants or sultanas in, then it’s worth covering with a square of greaseproof to prevent burning. Nothing worse than burnt raisins.

Makes: 16 slices
Prep time: 5 minutes
Cook time: 25 minutes 
Total time: 30 minutes

200g butter
200g soft brown sugar
140g self-raising flour
170g Eat Natural toasted museli (use granola or muesli if you don’t have this brand in)
50g porridge oats
1 1/2 teaspoon of cinnamon
2 apples (I used Cox’s Orange Pippin), cored, peeled and thinly sliced


  1. Preheat oven to 180C. 
  2. Grease and flour (or line) a square 20cm cake tin or similar. Don’t use a tin that is too much bigger or they will be too thin. 
  3. Heat butter and sugar in a saucepan until butter melts. Add oats, toasted muesli, cinnamon. Mix well. 
  4. Press half into the bottom of the tin. Add sliced apples and press remaining half on top. 
  5. Place a sheet of baking paper, cut out to the tin’s size, on top to prevent the sultanas burning.
  6. Leave to cool in tin, then remove and slice into 4 x 4 rows, making 16 slices. Soooo nice with a cup of tea and great for picnics – if it ever stops raining. 

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