The logical next step after making homemade muesli. Mine are dipped and drizzled in dark chocolate too, but this is optional 😋 When I say “vegetable butter”, I mean something solid – coconut oil is okay, but unless you want to store these in the fridge, I recommend using a harder butter such as raw cocoa butter.
Approximate cost to buy everything: $15, with heaps of leftover ingredients
Time taken: 15 minutes plus a few hours’ setting time
Will make: 12 muesli bars
Protein, iron, calcium? Yes – all three!
2 cups muesli
1/2 cup vegetable butter, melted
3 tbsp rice malt syrup
1 tbsp flour or gluten-free alternative
Melted dairy-free chocolate, for drizzling (optional)
Preheat oven to 180*C and grease a square 25cm cake tin.
Combine all ingredients in a bowl and stir until well-combined. Pat firmly into tin, then bake for 10 minutes or until toasted.
Let cool completely, then transfer to the fridge to set. Remove from fridge and cut into bars. If adding chocolate, drizzle over then return to the fridge for a while to set. Store in an airtight container.
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