Choc-chip muesli bars
Recipe type: Dessert
Ingredients
- 2 eggs
- 1 cup (235 ml) lactose free milk (or coconut, almond, rice etc.)
- 1 tablespoon vanilla essence
- 1 tablespoon caster sugar
- 3 tablespoons pure maple syrup
- 4 tablespoons coconut oil (in liquid form)
- pinch salt
- 1 cup (80g) quinoa flakes
- 1 cup (90g) gluten free rolled oats
- ½ teaspoon ground cinnamon
- ½ cup (40g) desiccated coconut (flakes or shredded)
- 1 cup (130g) of your favourite low FODMAP nuts and seeds (I've used peanuts, pepitas, sunflower seeds and chia seeds etc.)
- ½ cup (35g) dark chocolate chips
Instructions
- Preheat oven to 175°C (350°F)
- Cover a square or rectangle baking dish with baking paper
- In a large bowl whisk the eggs
- Add milk, vanilla essence, sugar, maple syrup, pinch salt, coconut oil and whisk all together
- Combine, in the wet mixture, all the dry ingredients and mix it all with a wooden spoon (it will have a semi firm consistency)
- Put the mixture evenly into the lined baking tray and press firmly to compact the mixture
- Bake for approximately 30 minutes, or until it reaches a golden colour at the top
- Let it cool down for half an hour, before slicing it in equal bars
- The consistency of the bars is softer than the muesli bars bought from the store
