Currant and Nut Muesli Bars

These bars are really easy to make and they're crunchy and delicious. They are a great little snack to take along if you're going for a hike or running around for the day and might not have time to sit down and eat a proper meal.

makes 12 bars

What you need

1 cup rolled oats

1/2 cup raw slivers

1/4 cup flaxseed meal

1/3 cup desiccated coconut

1/3 cup currants

1/4 cup pumpkin seeds

2 medjool dates, pips removed

1/4 teaspoon sea salt

1/4 teaspoon vanilla powder

2 tablespoons almond butter

2 tablespoons (45 g) melted coconut oil

1/4 cup rice malt syrup

2 tablespoons maple syrup

For the frosting (optional)

1/2 cup icing sugar

Enough water to make a thick runny paste

---

What to do

Preheat oven to 160C.

Grease and line a square tin the baking paper. 

Mix all your dry ingredients in a large bowl. Then scoop out half the mixture, making sure both dates go in the blender, and place in a hight powered blender. Pulse a few times (I do this because I like to have a mixture of smaller and larger pieces in my bars) and then add it back to rest of the dry ingredients and mix. Set aside.

Add almond butter, coconut oil, rice malt syrup and maple syrup to a small saucepan and bring to a low boil over medium heat, stirring occasionally. Then remove from heat and to your dry ingredients. Mix thoroughly to make sure everything is evenly coated.

Tip the mixture into the prepared tin and press down until even and smooth. Bake for 15-20 minutes, or until golden in colour. Remove from oven and allow to cool in the pan.

Once cooled, divide into 12 equal sized portion and glaze with icing sugar or melted chocolate if desired.

---