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The Bush Gourmand

Nut Free Muesli Bars

Print Recipe
Course: Snack
Cuisine: Australian
Ingredients Method

Ingredients
  

  • 30 g pepitas
  • 30 g sunflower seeds
  • 20 g hemp seeds optional
  • 40 g low sugar cranberries Ocean Spray
  • 10 Medjool dates de- seeded
  • 20 g dried banana chips broken into pieces (optional)
  • 130 g salted butter
  • 50 g raw or rapadura sugar
  • 50 g Rice Malt Syrup
  • 2 Tbsp honey
  • 90 g rolled oats - not quick oats
  • 20 g sesame seeds
  • 20 g shredded coconut Macro Organic is additive free
  • 90 g rice bubbles

Method
 

  1. Preheat oven to 175C FF
  2. Grease and line a small baking dish or large slice tin so that the paper folds over the tin at the sides. Secure with bulldog clips or stainless steel pegs.
  3. Place pepitas, sunflower seeds, cranberries, dates and banana chips, if using, into bowl.
  4. Chop 10 sec/sp 6. Set aside.
  5. Don't wash bowl.
  6. Add butter, sugar, syrup and honey into bowl and heat 6 minutes/Varoma/speed 0.5 moving to 2.
  7. Add back seed mix and all other ingredients, except Rice Bubbles and mix 20 sec/speed 4/reverse using spatula to assist.
  8. Scrape down, bringing up ingredients from the base. Mix again on speed 4, using spatula to assist until all incorporated.
  9. Add back Rice Bubbles and mix on speed 1 - 2/Reverse whilst helping with spatula through the hole in the lid.
  10. Place into baking dish and use spatula to spread and smooth. I do a final smooth with my hands. Bake for 20 - 25 minutes or until golden and fragrant. Keep an eye on it to make sure it's not getting too dark.
  11. Allow to cool in the tin, then carefully remove holding the baking paper and cut into small bars with a serrated bread knife. I usually cut into squares.
  12. These will also freeze very well.