I love the versatility of muesli bars but loathe the commercial ones in the supermarket, which contain damaged ‘trans’ fats and are often loaded with sugar, both of which will only increase inflammation in our body.
So here is one I have just made from Dr Libby’s Real Food Kitchen recipe book, which stores nicely in freezer.
I get a couple out for breakfast and it sets me up for the day or else one as a mid afternoon protein rich snack is yummy.
Ingredients -makes about 12 muesli bars
- 2 1/2 cups coconut- I use dessicated coconut
- 2 tablespoons coconut oil
- ½ cup sunflower seeds
- ½ cup linseed (also called flaxseed)
- 6 dried figs or apricots chopped (replace with 2 dessertspoons of raisins for Low FODMAP diet)
- ½ cup currants
- 1 teaspoon ground cinnamon
- 4 tablespoons tahini (sesame seed paste)
- 4 tablespoons honey (replace with maple syrup for Low FODMAP diet)
- pinch of salt
- 4 tablespoons pysllium husks (from a health store or sometimes in the baking section of supermarket near the flour)
- 2 tablespoons water
n.b To make them Low FODMAP, replace figs with raisins or cranberries and replace the honey with maple syrup.
- Put the coconut and coconut oil in a food processor and mix together for about 30 seconds.
- Then add the remaining ingredients and pulse in the food processor until combined.
- Line a rectangular dish with baking paper. (It’s healthier to use non waxed paper). About 20cm x 10 cm is a good size and this makes the bars about 2 cm deep.
- Spread the mixture in the dish and press down firmly.
- Slice into about 12 bars.
- Store in the freezer and remove as needed. They can be eaten from the freezer or leave for about 30 minutes and they are really good to eat.