Muesli Bar

Ingredients

• ½ cup rice-malt syrup or honey
• ¼ cup coconut sugar
• ½ cup (100g) coconut oil or butter
• 2 cups raw rolled oats
• 1 cup sultanas
• ½ cup sunflower seeds
• ½ cup pumpkin seeds
• ½ cup sesame seeds
• ½ cup Organic Merchant Spark Dust or another cacao infusion of choice
• ½ tsp vanilla extract
• ½ tsp salt
• 1/3 cup (40g) flour
• 2 cups puffed grains such as rice, quinoa or amaranth

Method

• Preheat the oven to 160°C (fan-forced) and line a baking tray with baking paper. This is optional, but it helps with getting the finished muesli bars out in the end. We used a 28cm × 20cm baking tin.
• Combine the rice-malt syrup, coconut sugar and coconut oil in a saucepan over low-medium heat. Cook while constantly stirring for 5 mins or until the butter melts and the sugar dissolves.
• Bring to the boil and cook for 1-2 mins or until syrup thickens slightly, then remove from heat.
• Combine the oats, sultanas, sunflower seeds, pumpkin seeds, sesame seeds, Spark Dust, vanilla extract, salt, flour and puffed grains in a large bowl. Mix everything together, then pour over the hot syrup and stir thoroughly to combine well.
• Spoon the muesli bar mix into the tray and press down firmly.
• Bake in the oven for 20-25 mins or until golden brown and crisp. Remove from oven and set aside in the tray to cool completely. This may take a couple of hours.
• Once the mix is completely cooled down and hardened, cut into rectangles to serve.