{"id":1616,"date":"2020-10-05T13:30:49","date_gmt":"2020-10-05T13:30:49","guid":{"rendered":"http:\/\/bushgourmand.com.au\/?p=1616"},"modified":"2026-05-05T13:04:51","modified_gmt":"2026-05-05T05:04:51","slug":"nut-free-muesli-bars","status":"publish","type":"post","link":"http:\/\/thermogourmand.com.au\/index.php\/2020\/10\/05\/nut-free-muesli-bars\/","title":{"rendered":"Nut Free Muesli Bars"},"content":{"rendered":"

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I’ve long searched for a nice muesli bar that won’t break into a million pieces when cut into bars.
These are delicious and crispy, yet won’t crack and crumble. With so many nut allergies in children these days, a nut free muesli bar is essential if packing a school lunch with a healthy sweet treat.<\/p>\n

I found the original recipe here<\/a> and have adapted to suit our tastes.
I use Rice Malt Syrup and Honey in this recipe. Honey for the flavour and RMS for it’s ability to caramelise really well and hold the bars together. You can reduce the sugar further or leave out completely if you wish.<\/p>\n

Rice Bubbles give a nice crispiness, but you can use popped rice from health food stores if you wish. The most recent time I made this, I didn’t have enough Rice Bubbles, so half was popped brown rice. I prefer all Rice Bubbles.<\/p>\n

If you want really crunchy bars, pop the cut pieces back in the oven on a large tray and bake for 20 minutes on 150C. Move the outside pieces to the inside and vice versa.<\/p>\n

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\n The Bush Gourmand<\/span>\n <\/div>\n

Nut Free Muesli Bars<\/h2>\n
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\n Print Recipe<\/a>\n \n \n <\/div>\n <\/div>\n <\/div>\n
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Course: <\/span>Snack<\/span><\/div><\/div>
Cuisine: <\/span>Australian<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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