My Muesli Bar

In a creative response to being  unwilling to pay the exorbitant price of muesli bars that fit all my dietary needs at the moment, (sugar, gluten, dairy, egg and fructose free) I came up with my own version of a muesli bar. It resembled something I’d bought previously and enjoyed.  The quantities and method I experimented with and I think the end result is satisfying. A chewy, tasty, healthy treat.

 

Ingredients:

1 cup of buckwheat

1 cup of gluten free cornflakes

1 cup of rice puffs

4 tbsp of almond meal

2 tbsp of sunflower seeds

2 tbsp of chia seeds

1/2 cup of rice malt syrup

1/2 cup of rice bran oil

Method:

Preheat the oven to 180 degrees celsius. Add all the ingredients into a mixing bowl and mix together until thoroughly incorporated. Spoon into a lined slice baking tray and bake in the oven for 20 minutes or until golden brown. Cool in tin until it hardens. Once cool, cut into 24 squares, or (for a more muesli bar shape) 12 rectangles. Keeps nicely for 2 weeks in an airtight container.

Note: You could replace the almond meal with LSA, or whole almonds roughly chopped. Will come out of the oven slightly soft, but goes hard as it cools.