Choc caramel muesli slice

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Choc caramel muesli slice

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Ingredients

20 piece(s)

Base and crumble layers

120 g Mixed seeds, (sunflower seeds and pepitas)
125 g coconut oil
170 g Maple syrup
1/2 tsp bicarb soda
120 g wholemeal spelt flour
200 g rolled oats
30 g Cacao

Caramel

115 g Rice malt syrup
120 g canned coconut milk
1/8 tsp sea salt

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6

40min

Preparation 20min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9

Recipe's preparation

Preheat oven to 180° C. Line a square tin with baking paper.

Grind your seeds 5 seconds speed 9 and set aside. No need to rinse the jug. (My favourite words!)

Add the rice malt syrup, coconut milk and salt to the jug. Heat for 10 minutes, varoma temperature, speed 3, with the MC off, to allow for steam to escape.

Set caramel aside in a bowl. No need to rinse the jug.

Add the coconut oil and maple syrup to the jug. Melt for 90 seconds, 90°, sp 2, MC on, or until melted and combined.

Add the bicarb and mix 5 seconds sp 3.

Add the remainder of the base ingredients, including the ground seeds. Mix 5 seconds, sp 4.

Scrape down sides. Mix 10 seconds, sp 4.

Press 2/3 of the mixture into the base of your lined tin and press very firmly down. Make the edges a little higher than the rest so that the caramel doesn't run down the sides.

Top with the caramel.Gently tip the tin so that the caramel spreads.

Scrape the remaining mixture out of the jug, into the bowl that held your caramel. Use Turbo mode for 1 second to flick it off the blades, and then scrape it out into the bowl.
Crumble the dough over the caramel, and press lightly.

Bake for approx 20 minutes or until just golden brown. Allow to cool in the pan, refrigerate until firm and then cut into pieces. Enjoy!

Accessories you need

Spatula TM5/TM6
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Tip

You can interchange the sweetener - honey, maple syrup or rice malt syrup.

Sub in gluten free flour and quinoa flakes for the spelt and oats to make this gluten free.

Buckwheat might also be a nice substitute for gluten free.

This recipe originally comes from www.wellnourished.com.au - with a change in the method.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.