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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

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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 Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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