Muesli Bars
- Ready In:
- 50mins
- Ingredients:
- 18
- Yields:
-
24 bars
ingredients
- 2 cups puffed brown rice
- 1 1⁄2 cups puffed kamut
- 1⁄4 cup puffed millet
- 1⁄4 cup buckwheat flour
- 1⁄8 cup almond meal
- 1⁄8 cup flax seed meal
- 1⁄8 cup brazil nut, chopped
- 1⁄8 cup cashews, chopped
- 1⁄8 cup walnuts, chopped
- 1⁄8 cup pumpkin seeds
- 1⁄8 cup sunflower seeds
- 1⁄8 cup shredded coconut
- 125 g dark chocolate, chopped
- 1 cup dried fruit
- 1 egg
- 1⁄4 cup peanut butter
- 80 g applesauce
- 1⁄4 cup water
directions
- Preheat the oven to 180°C. Line a 270mm x 170mm pan with a sheet of baking paper, and set aside.
- In a small bowl, beat the egg, whisk in the applesauce then the peanut butter. No need to measure the peanut butter, just guess. mix in the water. The wet ingredients should be one cup or a little more.
- In a large mixing bowl, mix the dry ingredients. Add the wet ingredients to the dry, mixing until well combined.
- Spread into the prepared pan, compress as well as possible. I place a piece of baking paper over the top then tamp with a flat-bottomed potato masher, then I roll out with a small rolling pin, then tamp edges with a small piece of 4×2. The back of a dessertspoon works well too. Remove the top layer of baking paper before baking.
- Bake for 30–36 minutes until golden brown.
- Turn out onto a rack until cool.
- Refrigerate overnight then cut into bars. A Japanese vegetable knife, which looks like a very thin cleaver, works very well. Store in freezer.
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RECIPE SUBMITTED BY
I am a semi-retired graphic designer and American ex-pat living on 2.5 acres on a beautiful river in the country. Now that I am semi-retired (and my husband is retired) we have time and no money so we are baking everything from scratch and have started a vegetable garden.
I don't bother with cookbooks much now that I've found Recipezaar. Hardly a day goes by that I don't make something from the Zaar and my husband often asks "what are we going to make today".
Mid-way through 2009 my husband found out he had a gluten allergy so we've been experimenting and tweaking gluten-free recipes with mostly great results.
We go out with a walking group every second week, there is so much beautiful scenery on New Zealand's West Coast.