Decadent muesli bars
When you have a food intolerance it is sometimes easier to make your own treats so you can be sure there are no hidden nasties in what you are eating. For me, muesli bars are one of those things. I found this recipe online and made a couple of changes to it. I urge you to give them a try – they taste divine.
Muesli bars (for adults)
1 cup (90g) rolled oats
⅓ cup (30g) almonds
¼ cup (28g) flaxseed meal
⅔ cup (49g) desiccated coconut
¼ tsp sea salt
5 x medjool dates, cut up and seed removed
4 tbsp (90g) melted coconut oil
¼ cup (60mL) maple syrup
Preheat oven to 150°, then toast almonds and oats in a pan on the stove until very lightly toasted. Put flaxseed meal, coconut, sea salt and dates into a mixing bowl and mix. Once the almonds and oats are lightly toasted, add them to the other dry ingredients, and mix in gently.
Add maple syrup to coconut oil and combine, then pour into dry ingredients and mix well. When mixed, spread onto an oven tray lined with baking paper. Press down gently with the back of a spoon until about 1cm thick. Cook for 20 minutes or until golden around the edges. Cool and break into serving-sized pieces or cut into rectangles and eat.
This recipe has been adapted from www.minimalistbaker.com. It says they can be stored at room temperature for five days or be frozen for one month – but they never last that long in our house.