Name: Macadamia, chia and raspberry muesli bar
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 1
Ingredients: 500.00 ml raspberries; 42.00 gm lemon juice; 125.00 ml white chia seeds; 200.00 gm rolled oats; 65.00 gm shredded coconut; 125.00 ml macadamia, coarsely chopped; 82.50 ml pepitas; 24.00 gm sesame seeds; 222.75 gm maple syrup; 75.90 gm macadamia oil

Macadamia, chia and raspberry muesli bar

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Prep Time:
20 minutes

Cook Time:
60 minutes

Total Time:
80 minutes

Crunchy vegan muesli bars - the ideal snack anytime!

Ingredients:

500.00 ml raspberries
42.00 gm lemon juice
125.00 ml white chia seeds
200.00 gm rolled oats
65.00 gm shredded coconut
125.00 ml macadamia, coarsely chopped
82.50 ml pepitas
24.00 gm sesame seeds
222.75 gm maple syrup
75.90 gm macadamia oil

Instructions:

In a small saucepan over medium-high heat, cook raspberries and juice, stirring occasionally, for 3 minutes until softened. Remove from heat and mix in chia seeds. Allow to cool.
Preheat the oven to 140°C (120°C fan-forced), then generously grease and line a 20cm square cake pan.
Mix oats, coconut, chopped macadamia, pepitas, and sesame seeds in a large bowl. Heat maple syrup and oil in a small saucepan over medium heat for 3 minutes until runny. Pour it over the oat mixture and mix until well coated. Spread half in the prepared pan and press evenly. Spread the raspberry mixture on top, then add the remaining oat mixture. Press down evenly, then bake for 50 minutes until golden. Cool on a wire rack, chill for 1 hour, and cut into 16 squares.

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