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Muesli Bars - Allergen & School Friendly


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Ingredients

16 portion(s)

Variation Wheat, nut & dairy-free muesli slice/ bars

  • 80 g brown rice
  • 2 tbsp Flaxseeds (Linseeds)
  • 2 tbsp chia seeds
  • 70 g Dried Dates, pitted
  • 30 g dried cranberries
  • 145 g whole oats
  • 95 g rice bubbles
  • 25 g coconut, dessicated
  • 15 g raw sugar
  • 2 tbsp pepitas
  • 2 tbsp sunflower seeds
  • 75 g coconut oil
  • 75 g Rice malt syrup
  • 2 eggs
  • 30 g mini white chocolate chips, OPTIONAL
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Recipe's preparation

  1. Preheat oven to 180 degrees C. Line the base and sides of a 3cm deep, 20 x 30cm rectangular pan with baking paper, allowing a 2cm overhang.
  2. Add brown rice, flaxseeds and chia seeds to bowl, grind for 30 seconds / speed 9. NOTE: Check to see that all rice has been finely ground, you may need to repeat this step. If this is not a fine powder your muesli bars will be gritty.
  3. Add dates and cranberries to bowl, chop 10 seconds / speed 7.
  4. Add all remaining ingredients, mix 30 seconds / speed 4 / REVERSE or until all combined.
  5. Pour mixture onto prepared tray and press firmly into tin using the back of a spoon.
  6. Bake in oven for 15-20 minutes or until lightly browned.
  7. Allow to cool completely then cut into pieces. Store in an airtight container for upto 1 week.
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Accessories you need

  • Spatula TM5/TM6
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Tip

This muesli slice is ideal for lunchboxes. It is very nutritious and largely allergen-free.


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.

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