Gluten Free Muesli Bars

    2 hours 13 minutes

    If you are trying to avoid certain grains and processed sugars, this is an excellent substitute for the traditional muesli bar. This is also wonderful on top of ice cream or baked apples.


    2 people made this

    Ingredients
    Serves: 20 

    • 180g almonds, divided
    • 180g sunflower seeds, divided
    • 180g grated unsweetened coconut
    • 130g diced dried apricots
    • 350ml coconut oil
    • 120ml honey
    • 30g ground cinnamon, or as needed
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon salt

    Directions
    Preparation:10min  ›  Cook:3min  ›  Extra time:2hours  ›  Ready in:2hours13min 

    1. Place 120g of the almonds and 120g of the sunflower seeds into a food processor; chop until nuts are small pieces, 1 to 2 minutes. Remove from food processor and pour in a bowl. Place the remaining almonds and sunflower seeds into the food processor; roughly chop into larger pieces, about 1 minute. Mix remaining nuts, seeds, coconut and dried apricot into the finely chopped nut mixture until mixture is combined.
    2. Combine coconut oil, honey, ground cinnamon, vanilla extract and salt in a saucepan over medium-low heat; cook until the coconut oil mixture bubbles and turns a lighter colour, 3 to 5 minutes.
    3. Pour coconut oil mixture over the fruit and nut mixture; stir until the mixture takes on the consistency of wet sand, about 1 minute.
    4. Line a baking tray with greaseproof paper. Pour mixture onto the tray; place a second sheet of greaseproof paper on top of the mixture. Push down on the paper with you hands until the mixture has been evenly spread. Pack tightly to ensure that the mixture will not fall apart.
    5. Cool until mixture has hardened, 2 to 3 hours. Cut into bars.

    Note:

    Any assorted nuts of your choice can be substituted for the almonds and sunflower seeds.

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