This past summer, a Starbuck’s opened one-half mile from my house. To make matters worse, it was literally on my way to work.
I was late to the coffee
addict loving game and didn’t start drinking coffee regularly (or at all) until about about ten years ago. I blame Starbuck’s and the hipster local coffee houses in Tulsa.
Starbuck’s (or Tenbuck’s as some are wont to call it) is convenient and dependable. I always know what to expect. The convenience is undeniable but the prices! Lately I have quit with the frou-frou drinks and have gone with a grande Veranda blend in my own cup for price-sakes.
It is also highly convenient to grab one of the packaged lunches when I forget mine and don’t have time to run back to the house. (See my last post of a copycat and much cheaper salad.)
A tad cheaper are the protein boxes. I love the simplicity of fruit, cheese, a hard boiled egg, nut butter and those delicious little Muesli breads that are packed and ready to go.
I decided to try my had at making my own little Muesli Bread Snacks. Now I can pack my own. I took my idea from My Bizzy Kitchen and her own Starbuck’s Copycat Muesli Bread. I used her recipe as a base but added a bit more whole wheat flour, swaped out the refined sugar for honey and changed the technique.
1/4 c. dried fruit mix
1/2 c. raw mixed nuts
1 1/2 c. warm water (110° F)
2 1/4 t. active dry yeast (one package)
1 t. fine sea salt
2 T. local honey
2 c. unbleached flour
1 ¼ c. whole wheat flour
Place the dried fruit and nuts in a food process and chop.
In a stand mixer with dough hook, combine water, yeast, salt, and honey. Stir to dissolve. Add flours and mix. Once dough comes together, add the fruit/nut mixture. Continue to mix with dough hook for about five minutes. (You could also knead by hand but who wants to do that?) The dough will be a bit sticky. Place dough in an oiled rising bowl, cover bowl with a clean tea towel and let rise in mixing bowl for 2 hours at room temperature.
After the first rise, punch dough dough and place dough on a floured surface. The best way to do this is to dump the dough out with the oiled bottom now on top. Add a bit more oil if needed and roll out to about 1/4 inch thickness.
Cut out into desired shapes. Place oiled side up on silicon pad lined baking sheets or parchment lined baking sheet.
Preheat oven to 400° F while the dough rests (about 15 minutes).
Bake for 15-20 minutes, or until deep, golden brown.
Remove from the oven and cool on a rack. Store leftovers in a plastic bag at room temperature or freeze for protein packed lunches.
The nuts were a mixture of raw almonds, cashews, walnuts, hazelnuts, and pistachios from Archer Farms. The mixed dried fruit (unsulfured with no refined sugar) was a combination of cherries, blueberries, goji berries and raisins with a bit of roasted pepitas thrown in for good measure (Made In Nature).
I made about a dozen small breads from the one rolled dough sheet. I then just gathered the scraps up and made a small loaf.
Utilize one flatbread for a copycat protein box from Starbuck’s. Include some a hard boiled egg, grapes, apple slices, cheese slices, these breads and a packet of Jason’s peanut butter. Much cheaper and just as delicious and healthy and filling.