Nut Free Muesli Bars
Author: 
Recipe type: Snack
: Australian
 
Ingredients
  • 30g pepitas
  • 30g sunflower seeds
  • 20g hemp seeds (optional)
  • 40g low sugar cranberries (Ocean Spray)
  • 10 Medjool dates, de- seeded
  • 20g dried banana chips, broken into pieces (optional)
  • 130g salted butter
  • 50g raw or rapadura sugar
  • 50g Rice Malt Syrup
  • 2 Tbsp honey
  • 90g rolled oats - not quick oats
  • 20g sesame seeds
  • 20g shredded coconut (Macro Organic is additive free)
  • 90g 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.
Recipe by ThermoGourmand at https://thermogourmand.com.au/index.php/2020/10/05/nut-free-muesli-bars/