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Muesli Bars are always a hot favourite in our lunch boxes, and while there are a few I don’t mind buying, I much prefer to make my own. And seeing as school goes back next week I thought I would share with you one of my personal favourites. Oh, and I should mention they’re pretty popular with the kids also, which as we know, is the most important thing! But I don’t mind one of these for an on-the-go breakfast, and they are perfect for those of you following a restricted diet.<\/p>\n
Wheat and Gluten Free Muesli Bars<\/strong><\/p>\n Ingredients:<\/strong><\/p>\n 3 1\/2 Cups Wheat and Gluten Free Muesli (I use Freedom Foods Gluten Free Muesli, it\u2019s gluten, wheat and nut free!)<\/p>\n 1\/2 Cup Shredded Coconut (you could use dessicated)<\/p>\n 1\/2 tsp Cinnamon<\/p>\n 1\/4 Cup Pepitas<\/p>\n 1\/4 Cup Sunflower Kernels<\/p>\n 1 Tbl Sesame Seeds<\/p>\n 1 Tbl Cornflour (You want one derived from corn, not wheat that is gluten free)<\/p>\n 100g Butter<\/p>\n 1\/4 Cup Golden Syrup<\/p>\n 1\/4 Cup Honey<\/p>\n 1\/4 Cup Apple Juice<\/p>\n Directions:<\/strong><\/p>\n Preheat your oven to 180C.<\/p>\n Line a slice pan with baking paper making sure you allow for the paper to hang over the ends of the pan. This makes it easier to remove your cooked slice once it is cooked.<\/p>\n Combine the first seven ingredients in a large mixing bowl and give them a good toss to combine.<\/p>\n Place the butter, golden syrup, honey and apple juice in a microwave safe bowl and place in your microwave for a minute or two until the butter melts and the mixture starts to bubble. I generally check mine after the first minute then decide how much longer it needs in the microwave.<\/p>\n Make a well in the middle of the dry ingredients, add the wet ingredients and give it all a good stir. You want to make sure the wet and dry ingredients are thoroughly combined.<\/p>\n Pour the mixture into your prepared tin and spread it out evenly.<\/p>\n Bake for 20-30 minutes until the top turns a lovely golden colour.<\/p>\n Allow your slice to cool in the pan before lifting it out using the ends of the baking paper and slicing into bars.<\/p>\n Store in an airtight container in in a cool, dry place. I like to keep mine in the refrigerator.<\/p>\n