Muesli Bar

Muesli Bar By: WellBeing Team Organic Merchant’s Spark Dust supplies a vitamin- and antioxidant-dense increase to a hot chocolate, shake, coffee and in baked products. Components 1/2 cup rice-malt syrup or honey 1/4 cup coconut sugar 1/2 cup (100g) coconut oil or butter 2 cups raw rolled oats 1 cup sultanas 1/2 cup sunflower seeds 1/2 cup pumpkin seeds 1/2 cup sesame seeds 1/2 cup Organic Merchant Spark Dust or another cacao infusion of option 1/2 tsp vanilla extract 1/2 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, however it aids with getting the ended up muesli bars out in the end. We utilized a 28cm × 20cm baking tin. Integrate the rice-malt syrup, coconut sugar and coconut oil in a pan over low-medium heat. Prepare while continuously stirring for 5 minutes or up until the butter melts and the sugar liquifies. Give the boil and cook for 1-2 minutes or till syrup thickens somewhat, then get rid of from heat. Integrate the oats, sultanas, sunflower seeds, pumpkin seeds, sesame seeds, Spark Dust, vanilla extract, salt, flour and puffed grains in a big bowl. Mix whatever together, then put over the hot syrup and stir completely to integrate well. Spoon the muesli bar mix into the tray and press down strongly. Bake in the oven for 20-25 minutes or up until golden brown and crisp. Get rid of from oven and reserved in the tray to cool totally. This might take a number of hours. As soon as the mix is totally cooled off and solidified, cut into rectangular shapes to serve. SubscribeSubscribe to a newsletter to get most current post and updates WellBeing Team