Oat Free Muesli Slice
Creating a gluten free muesli bar that didn't have oats, is nut free (for school lunchboxes) and held together without crumbling has been tricky but I think this is what dreams are made off... well my dreams at least. And it is super yummy!
- 1/2 cup of (100g) coconut oil (softened / melted)
- 1/2 cup of (170g) honey (or rice malt syrup)
- 1/2 cup (125g) peanut butter or any nut butter (I use tahini for nut free)
- 1 tsp of vanilla extract
- 1/2 tsp of salt
- 1/2 cup (100g) of coconut sugar
- 1/2 cup (50g) of desiccated coconut
- 1/2 cup of any mix of nuts, seeds and dried fruit that tickle your fancy (I use dried cranberry, cacao nibs and sunflower seeds)
- 1/2 cup (100g) of GF plain flour
- 1 cup (25g) of puffed rice
- 1/3 cup of chocolate chips (I use vegan)
- Preheat oven to 160oC (fan-forced). Grease and line a 28cm X 20cm rectangular slice tin with baking paper (I line my tray with this reusable silicone mat which can be found here).
- Place the coconut oil, honey and peanut butter (or tahini) into a microwave-safe bowl. Heat until just melted and stir together.
- Add the vanilla extract, salt and sugar and mix together well.
- Add the coconut, mix of nuts / seeds, plain flour and puffed rice and mix together.
- Add the chocolate chips and mix to combine.
- Pour the mixture into the prepared tray and press down firmly and evenly.
- Bake for 25-30 minutes or until just golden. Allow to cool completely (I pop mine in the fridge) before cutting into slices.