MUESLI "POWER" BARS
RECIPE BY @NUTORIOUS_
MAKES: 12 large bars
PREPARATION: 15 MINS
COOKING: 18 – 20 MINS
WHAT'S IN IT?
2 Cups (160g) quick cook oats
¾ cup walnut oil (any nut oil)
½ cup almond meal
½ cup coconut flour
7 large medjool dates (165g), chopped
2 tsp cinnamon
1 1/2 tsp vanilla extract
4 tbsp shredded coconut (plus extra for topping)
½ cup (70g) pepitas
2 large (60g) eggs
3 tbsp maple syrup
½ tsp salt
¾ cup (140g) walnuts roughly chopped
Coconut oil for greasing
PUTTING IT ALL TOGETHER:
Preheat the oven to 160’ C fan forced/ 140’ C conventional and using some coconut oil grease the inside of mini loaf tins. Alternatively line a baking tray with baking paper to place the mixture into.
Roughly diced the medjool dates and set aside.
In a large bowl combine all the dry ingredients and mix to combine.
To this mixture add the remaining wet ingredients (oil, maple syrup, vanilla extract and eggs) along with the diced dates. Mix until thoroughly combine and the eggs are incorporated. (At this stage if the batter looks too dry try adding another egg or some more oil).
Divide the mixture up evenly into your pre greased baking tins, or spread the whole mixture onto the pre-lined baking tray. Using the back of a wooden spoon flatten the mixture with force to flatten and firmly secure into the baking tray/tins.
Using a piece of baking paper will help to flatten the mixture without it sticking to your wooden spoon.
Top with extra shredded coconut and any left over nuts and seeds. Bake in a preheated oven for 18 to 20 mins or until golden on the edges and tops of the bars.
Allow to cool completely before removing from tins or slicing into bars.
Store in an airtight container for a week or freeze for up to three months.
NOTES AND TIPS:
*Use any natural sweetener you prefer such as honey, rice malt syrup or agave syrup.
*Mess around with the types of nuts and seeds you use to gain a combination that suits your palette. Keep in mind that different nuts and seeds will bind the mixture differently.
*Use a piece of baking paper to help pat down the bars to make sure they are firm in the baking tray/tins.
*Allow to cool completely before slicing or removing from tins.
*Substitute the walnut oil for any nut oil such as macadamia oil, almond oil or even coconut oil.
*Regular dates work just as well as medjool dates, however they require a larger quantity.
*Any flour can be used, if you are trying to keep it as healthy as possible try quinoa flour or chesnut flour.