Name: Crunchy muesli bars (wheat and gluten free)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1
Ingredients: 875.00 ml wheat and gluten free muesli (we used Freedom Foods brand); 42.50 gm desiccated coconut; 1.25 gm ground cinnamon; 62.50 ml pepitas (pumpkin seeds); 312.50 ml sunflower seeds; 10.00 gm cornflour (see note); 100g butter; 83.75 gm golden syrup; 89.38 gm honey

Crunchy muesli bars (wheat and gluten free)

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Prep Time:
20 minutes

Cook Time:
30 minutes

Total Time:
50 minutes

Delicious gluten-free muesli bars, ideal for school lunches.

Ingredients:

875.00 ml wheat and gluten free muesli (we used Freedom Foods brand)
42.50 gm desiccated coconut
1.25 gm ground cinnamon
62.50 ml pepitas (pumpkin seeds)
312.50 ml sunflower seeds
10.00 gm cornflour (see note)
100g butter
83.75 gm golden syrup
89.38 gm honey

Instructions:

Preheat your oven to 180°C. Grease a 20cm x 30cm slab pan and line it with baking paper, leaving a 2cm overhang on both long ends.
In a large bowl, mix together muesli, coconut, cinnamon, pepitas, sunflower seeds, and cornflour, creating a well in the center.
Combine butter, golden syrup, and honey in a microwave-safe bowl. Heat on high for 1 to 2 minutes until melted and bubbling.
- Combine hot syrup with muesli mixture and stir well. - Spread mixture evenly in prepared pan. - Bake for 30 minutes, or until crisp and golden. - Remove from oven and let cool in the pan. - Lift slice from pan and cut into bars.

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