Gluten- & Nut-free Choc & Cranberry Muesli Bars
Time: 10 minutes hands-on + 40 minutes cooking
Makes: 12 bars
1½ cups quinoa flakes
1 cup puffed rice
2/3 cup dried cranberries
¼ cup desiccated coconut
¼ cup pepitas
¼ cup sunflower seeds
¼ cup honey, melted
2 tbs extra virgin olive oil
2 eggs, whisked
1 tsp cinnamon
2 squares dark chocolate
Preheat oven to 180 degrees Celsius and lightly grease a 30cm x 20cm baking tin with spray oil.
In a mixing bowl, combine quinoa flakes, puffed rice, dried cranberries, coconut, seeds and cinnamon. Add honey, oil and eggs and stir until evenly distributed.
Bake for 35-40 minutes or until browned, then remove from the oven and allow to cool completely.
Once cooled, melt chocolate and drizzle over the top. Place in refrigerator to set and then cut into 12 bars.