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.
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
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.