Saturday, March 9, 2013

Muesli Bar Slice

This recipe came about as I had a request for a lunck box muesli bars. The request was egg, dried fruit, nut, dairy, gluten and wheat free which I'm still working on. But this one is still dairy, sugar and nut free and so easy. I was always lead to believe that oats contained gluten but they do not. You just need to buy your oats that state gluten free. Freedom foods which are readily available from the supermarket, claim that their oats are gluten free as they and are not processed on the same equipment as wheat, barley and rye. Product that do not state gluten free may have traces of gluten and are not appropiate for celiac sufferes.

I think this is one of my easiest recipes yet. All you need in a whisk and a bowl. This recipe freezes and will keep in the fridge for up to a week.


  • 1 Cup Oats
  • 1 Cup Dessicated Coconut
  • 2 Free Range Eggs separated
  • 2 tbsp Coconut Oil
  • 1/4 Cup Honey
  • 1/2 Cup Sultanas
  • 1/4 Cup Sunflower Seeds

  • 2 Tbsp Tahini
  • 2 Tbsp Honey

What To Do:
  • Separate eggs and place egg whites in a large bowl. Whisk until well aerated and fluffy. Stir in egg yokes, oil, honey and coconut until well combined. Add remaining ingredients and stir until well combine. Press really firmly into a 20x20cm baking dish lined with baking paper. Place slice in a moderate oven 180 degrees for 15 minutes or until it starts to become golden on the sides.
For The Topping:
  • In a bowl stir tahini and honey together. After the slice has baked for 15min spread the tahini mix evenly on top of the slice and  sprinkle with sesame seeds. Bake for a further 5-7 minutes keeping an eye on the honey and tahini mix ensuring it is golden and bubbly. Allow to cool in the dish for 30 min before allowing to cool in the baking paper on a wire rack. Cut when completely cooled. Makes 12 small squares.

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