Gluten-free muesli bars
We’ve put together these gluten-free muesli bars for when you’re next looking for a guilt-free treat!
MAKES 10| HANDS-ON TIME 15 min|TOTAL TIME 1 hour | Gluten-free
INGREDIENTS
- 100 grams butter, chopped
- ⅓ cup firmly packed brown sugar
- 2 tbsp honey
- 2 cups rolled oats
- ½ cup finely chopped dried apricots
- ⅓ cup desiccated coconut
- ¼ cup sunflower seeds
- 2 tbsp pumpkin seeds
- ½ tsp ground cinnamon
METHOD
PREHEAT the oven to 180°C.
GREASE a deep 20cm square cake pan; line base and sides with baking paper, extending the paper 2cm above the edge.
STIR butter, sugar and honey in a medium saucepan over low heat until sugar dissolves. Stir in the remaining ingredients.
PRESS mixture into pan. Bake for 20 minutes. Cover with foil; bake for a further 25 minutes or until firm to touch.
MARK into 10 bars while warm; cool in pan. Cut when cold.
Gluten-free muesli bars
Ingredients
- 100 grams butter, chopped
- ⅓ cup firmly packed brown sugar
- 2 tbsp honey
- 2 cups rolled oats
- ½ cup finely chopped dried apricots
- ⅓ cup desiccated coconut
- ¼ cup sunflower seeds
- 2 tbsp pumpkin seeds
- ½ tsp ground cinnamon
Instructions
Preheat the oven to 180°C.
Grease a deep 20cm square cake pan; line base and sides with baking paper, extending the paper 2cm above the edge.
Stir butter, sugar and honey in a medium saucepan over low heat until sugar dissolves. Stir in the remaining ingredients.
Press mixture into pan. Bake for 20 minutes. Cover with foil; bake for a further 25 minutes or until firm to touch.
Mark into 10 bars while warm; cool in pan. Cut when cold.
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ALSO SEE: Spiced cakes with marshmallow frosting
https://www.foodandhome.co.za/on-shelf/spiced-cakes-with-marshmallow-frosting
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A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.
