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Seedy fruit bars

25 Min
Juicy and, above all, homemade muesli bars that we have sweetened with honey.
Kernige Fruchtriegel

Preparation

  • 1
    Melt butter, sugar and honey in a saucepan. Add lemon juice, Echte Kölln Kernige, Kölln Whole Grain Haferfleks®, hazelnuts and sunflower seeds and roast until golden brown, stirring constantly. Dice the dried plums, dates and apricots and stir them into the mixture along with the raisins
  • 2
    Spread on a baking tray lined with baking paper, press firmly and dry on the middle rack in the preheated oven. Cut into bars while still warm and allow to cool. Store in a tightly sealable container.
  • 3
    Top/bottom heat: 150 °C Circulating air: 130°C Cooking time: 10-15 minutes Preparation time: approx. 25 minutes
Author: Peter Kölln
Photographer: Photo Seiffe/Arvid Knoll

Ingredients

Serving(s)
1

Ingredients for approx. 20 pieces:

30 G
butter
30 G
Sugar
100 G
Honey
1 TL
lemon juice
150 G
Regular Rolled Kölln Oat Flakes
50 G
Kölln whole grain oatfleks®
30 G
Hazelnut (chopped)
30 G
Sunflower seeds
30 G
plum
30 G
Date (dried)
30 G
Apricot (dried)
30 G
Raisins

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Ingredients

Serving(s)
1
Ingredients for approx. 20 pieces:
30 G
butter
30 G
Sugar
100 G
Honey
1 TL
lemon juice
150 G
Regular Rolled Kölln Oat Flakes
50 G
Kölln whole grain oatfleks®
30 G
Hazelnut (chopped)
30 G
Sunflower seeds
30 G
plum
30 G
Date (dried)
30 G
Apricot (dried)
30 G
Raisins

Seedy fruit bars

Juicy and, above all, homemade muesli bars that we have sweetened with honey.

Preparation

  • 1
    Melt butter, sugar and honey in a saucepan. Add lemon juice, Echte Kölln Kernige, Kölln Whole Grain Haferfleks®, hazelnuts and sunflower seeds and roast until golden brown, stirring constantly. Dice the dried plums, dates and apricots and stir them into the mixture along with the raisins
  • 2
    Spread on a baking tray lined with baking paper, press firmly and dry on the middle rack in the preheated oven. Cut into bars while still warm and allow to cool. Store in a tightly sealable container.
  • 3
    Top/bottom heat: 150 °C Circulating air: 130°C Cooking time: 10-15 minutes Preparation time: approx. 25 minutes
Author: Peter Kölln
Photographer: Photo Seiffe/Arvid Knoll

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