We all love a healthy muesli bar recipe, but this one is a seedy morning muesli breakfast special!

Gluten Free ·  Nut Free ·  Sugar Free ·  Dairy Free ·  Vegan

Makes 5 dozen / 45 mm tray

Ingredients

Dry mix

1 x 250g bag Seedy Morning Muesli

20g / ½ cup GF rice bubbles

20g / 1 Tbspn buckwheat, roasted*
(or for nut version 1 Tbspn chopped peanuts)

65g / ¹/3 cup choc chips or cacao nibs

Wet mix

70g / 50ml honey**

70g / 50ml rice malt syrup

150g/ ½ heaped cup sunflower seed butter (or for nut option ½ heaped cup of peanut butter)

50g / 2½ Tbspn tahini

30g / 1½ Tbspn coconut sugar

Topping mix

100g choc melts of choice

Method

Line the base and sides of a 28cm x 18cm pan with baking paper. (Base usually is 27cm x 17cm)

Keep choc chips aside to be added last.

Place all dry ingredients in a large bowl that allows plenty of room for stirring.

In a heavy based small saucepan put wet ingredients in the order listed.

I always put my saucepan directly on the scales so there is no wastage and no measuring cups to clean. Just tare/re-zero between ingredients.

Heat on low and after the honey warms up and becomes thinner, stir to combine.

Then cook for about 3 minutes while stirring every 30 seconds. Stay with the pot as it burns super fast if left! Should be thick and caramelised. This whole stage should be 5 - 6 minutes max. The longer it cooks the chewier the bars and the likelihood of burning.

Using a spatula to scrape the base and sides of the saucepan clean, pour the hot mix into the dry ingredients. Stir really well to thoroughly coat everything. It becomes a pretty stiff mix.

Wait 5 minutes to cool a little then stir in the chocolate chips or cacao nibs to prevent melting.

Pile into silicone lined tray and press down. Use a straight sided glass or jar to roll it over the mix and compress it well.

Melt chocolate topping mix and drizzle over tray mix.

Let cool, at least an hour or three to set, then cut into bars before covering and putting in fridge.

When completely cold and solid remove bars to airtight container and store in fridge. They keep really well for a few weeks.

Notes

*Roast buckwheat - Put a cookie tray covered with buckwheat in 180 degree oven for about 25 minutes, turning tray once and stirring to prevent uneven roasting. When cold store in a glass jar and use in place of crushed nuts.

**To make Vegan, replace with 50ml maple syrup or simply use all rice malt syrup

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