line a 28cm slice tray with baking paper and spray with cooking oil spray, set this aside for later. Turn on your griller.
combine all the nuts, seeds, grain and coconut onto an oven proof tray, flatten down so it's fairly even, then place this under the grill until just browned, stir and repeat until everything is nicely toasted.
Place the butter, xylitol and honey into a medium saucepan and stir constantly over a medium heat for approximately 8 minutes, test it's readiness by dropping a little bit from a teaspoon into some cold water, it should resemble a soft ball of caramel.
Working quickly and carefully, stir the hot caramel mix into the muesli mix and combine with a wooden spoon, then transfer this quickly into prepared tray and press down evenly with the back of the spoon, making sure all the corners and edges are full of the mix. Leave to cool.
Once cooled, use a sharp knife dipped in hot water each time to slice into muesli bars or squares. These will keep in the fridge for about 10 days, if they last that long!
Freeze in a container by separating each layer with a sheet of baking paper so they don't stick together, these are nice and cool for the lunch box.
What a great recipe !! I didnt have quinoa flakes, so omited completely, but other ingredients have been exchanged to suit what I had in the pantry (dried pears rather than peach etc). Also, I used brown sugar rather than xylitol for the caramel sauce. Note: i would recommend using sesame seeds, as they add a lovely flavour: my whole family loves them, and I bask in the praise !! Thanx Leekee - 28 Oct 2013