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Regardless of whether you're planning an elaborate menu or merely planning in advance for tomorrow's Apricot, cranberry and pistachio muesli slice. This recipe comes from many years of participating in at the kitchen. I discover that adding a couple ingredients into a recipe adds depth into that which exactly is ordinarily dull. You may well be on the lookout for lighter food items to make with your leftovers. Good and gentle Apricot, cranberry and pistachio muesli slice ideal for post-vacation. The components in this recipe get your tongue pounding, and have become waist-friendly when you require a'snack' following a busy holiday. Utilizing several elements as alternate options, this soup has been filled using a fall and hot flavor that makes it tasty. An ideal Apricot, cranberry and pistachio muesli slice to warm up you on cold winter days. Excellent for employing leftover.

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How to make Apricot, cranberry and pistachio muesli slice

Yield = 15 pieces
Prep time: 0:15
Cook time: 0:25
Total time: 0:40

Ingredients

  • 3 cups plain untoasted muesli
  • 1/2 cup desiccated coconut
  • 1/2 cup dried diced apricots
  • 1/4 cup dried cranberries
  • 1/2 cup chopped pistachios
  • 1/2 cup SPLENDA® Granular
  • 1 egg, lightly beaten
  • 1 1/4 cups self-raising flour
  • 185g butter, chopped
  • 1/2 cup golden syrup

Method

  • Step 1 Preheat oven to 180°C/160°C fan-forced. Line a 20cm x 30cm (base) lamington pan with baking paper, allowing a 2cm overhang at both long ends.
  • Step 2 Place muesli, coconut, apricots, cranberries, pistachios, SPLENDA®, egg and flour in a large bowl. Stir to combine.
  • Step 3 Melt butter and golden syrup in a small saucepan over medium heat until melted and combined. Add butter mixture to muesli mixture. Stir to combine. Spread mixture into prepared pan. Smooth top. Bake for 20-25 minutes or until firm to touch and golden. Cool completely before cutting into slices. Serve.