Birdseed Bars
This recipe I got from Annabel Langbeins Simple Pleasures TV show. It makes HEAPS and is frankly just delicious
This recipe I got from Annabel Langbeins Simple Pleasures TV show. It makes HEAPS and is frankly just delicious
- Carbohydrate 407.059049987762 g
- Cholesterol 258 mg
- Fat 393.655200184608 g
- Fiber 69.9470018595519 g
- Protein 145.365700076518 g
- Saturated Fat 102.81317502861 g
- Serving Size 1 1 Recipe (1057g)
- Sodium 918.51000017955 mg
- Sugar 337.11204812821 g
- Trans Fat 25.4458400081911 g
- Calories 5454 calories
Step-by-step
- Toast in an oven at 180deg C for 5 mins. I substituted half of the pumpkin seeds for some linseed. When done add 1 cup of dried fruit. I did half dried cranberries, half sultanas.
- Stir as it heats and simmer for 5 mins on a low heat.
- Add the hot caramel to the toasted seed mix. Work fast as it moulds quickly. Transfer the mixture into a lined Swiss roll tin or baking tray and press flat.
- Let cool in the refrigerator for 3-4 hours. When cool, cut into bars. Store in an airtight container till all gone!! Haha.
Working quickly matters the moment the hot sugar and butter mixture meets the dry seeds, because the caramel sets rapidly upon contact. Toasting the dry components at 180 degrees Celsius for five minutes awakens their natural oils, but watch the oven closely to prevent bitterness. Combining fats like butter with golden syrup creates a pliable matrix, yet precise simmering for five minutes ensures the liquids emulsify properly before pouring. Pressing the dense mass firmly into a lined Swiss roll tin eliminates air pockets that cause crumbling later.
Storage and Freezing Mechanics
Chilling the tray in the refrigerator for three to four hours solidifies the sugars sufficiently for clean slicing with a sharp knife. Airtight containers keep the portions crisp at room temperature for up to one week. Freezing works exceptionally well for long-term storage when individual pieces are separated by parchment paper. Thaw frozen portions in the refrigerator overnight rather than on the counter to prevent condensation from softening the crisp exterior. Pairing these nutrient-dense blocks with fresh tart fruit or plain Greek yogurt balances the rich sweetness of the golden syrup and peanut butter.
- Mixture crumbles when cut: The caramel cooled too much before pressing, or the sugar ratio was low; press firmly while entirely hot next time.
- Bars remain sticky: The syrup and butter needed an extra minute of simmering to drive off excess moisture.
- Seeds burn during toasting: Oven temperatures vary widely; reduce heat to 160 degrees Celsius and stir halfway through the five-minute window.
