FRUIT & COCONUT MUESLI SNACKS

This recipe for muesli snacks or squares is very similar to a Donna Hay recipe I found whilst aimlessly flicking through the Sunday mail last weekend. They are gluten and dairy-free and oh so moreish. I have tried to make many muesli bars / squares / snacks over the years but have never seemed to get the muesli to bind and not all crumble in my hands. The combination of eggs, coconut oil and rice malt syrup here works very well. Mix the wet ingredients into the dry ingredients thoroughly before spooning into the tray. If you are concerned by the amount of sugar in this recipe, substitute different types of nuts in place of the fruit. I added hazelnuts for some texture but any nut will do. Also remember that this recipe makes around 20-24 muesli ‘squares’ so the sugar goes a long way!  All the ingredients can be found in all major supermarkets, with the exception of puffed amaranth, which can be found at good health stores. 

Ingredients

• 1/2 cup quinoa flakes
• 1/2 cup puffed amaranth 
• 1/3 cup rice flour
• 2 cups puffed rice cereal
• 1/2 cup unsweetened fine desiccated coconut
• 1/2 cup hazelnuts 
• 1/4 cup sultanas
• 1/4 cup dried cranberries
• 1/2 cup dried apple, roughly chopped
• 1/2 cup coconut oil (in liquid form)
• 2 free range eggs
• 3/4 cup rice malt syrup

Cooking 

1. Preheat a fan force oven to 160 degrees celsius. Line a large baking tray with baking paper. 

2. Combine the quinoa flakes, amaranth, rice flour, rice cereal, coconut, sultanas, hazelnuts and dried fruit in a large bowl, mixing well. 

3. In a separate smaller bowl, whisk together the oil, eggs and syrup until combined. 

4. Pour the wet ingredients into the dry ingredients and stir well with a large spoon until well combined. 

5. Spoon the batter into the prepared tray, pressing the batter down with a large metal spoon to even out the surface. 

6. Bake in the oven for 40 minutes or until the muesli is golden. Remove from the oven and cool for 20 minutes before placing in the fridge to chill until firm (approx. 30 minutes). Slice into squares of your sizing and store in firmly closed containers for a few days. 

From kitchen to snack / 1 hour 40 minutes (including cooling & chilling time)

Makes / approx. 20-24 muesli squares 

x Emily