Choc Topped Muesli Slice
DF, GF, NF, RSF (refined sugar free)
This recipe was a inspired by Cyndi O'Meara's one from Changing Habits.. You'll need a food processor or thermomix for this recipe. It's a great healthy, non-bake alternative to the store bought muesli bars that are so often full of processed sugar and oats. If you are trying to eat gluten free it's a good idea to avoid oats too. Unless you buy 'wheat free oats', or 'clean oats', they are most likely to have been processed in a plant that processes gluten so you run the risk of cross contamination. Apart from that, oats have an enzyme in them which mimic gluten, so often the people who are sensitive to gluten get similar reactions to oats... The bonus is that it literally only takes 10 minutes to make..
Muesli Slice
Line a slice tine with baking paper. Did you know an easy way to do this is to cut off the size you need, scrunch it under some running water, squeeze excess water out then line the tray. Because the paper is wet, it'll smooth into the corners of the pan easily. Voila (thanks Jamie Oliver :) )
1/2 cup pepitas (pumpkin seeds)
2 tblsp melted cacao butter (if you don't have any, use coconut cream, I prefer the taste of the cacao butter a bit better)
1/2 cup sunflower seeds
1 cup sultanas
1 cup shredded coconut
1 tsp cinnamon
1 tblsp raw honey
optional extras
Bung everything into your food processor and whiz up for about 10-15 seconds, you want it to all come together but not complete mush. Pour the muesli mix into the lined tray and with moistened hands, smooth out the mix. Place in the fridge while you make the chocolate topping. Remember though, it's just as nice without it, if you're avoiding cacao....
Chocolate Topping
1-1.5 tblsp coconut oil
3 tblsp cacao
2 tblsp honey (raw if possible)
Place the cacao and coconut oil in a small saucepan and slowly melt, stirring constantly. It doesn't take long to melt, but it also doesn't take long to burn, so keep close eye on it.. Once melted, turn off heat and stir in the honey. Pour over the muesli slice and place back in the fridge to set..
This slice needs to be stored in the fridge otherwise the chocolate top will melt.. You can also just drizzle the topping over the slice to make it more 'school friendly' in that it won't be a chocolatey gooey mess by the time play time comes around.
Muesli Slice
Line a slice tine with baking paper. Did you know an easy way to do this is to cut off the size you need, scrunch it under some running water, squeeze excess water out then line the tray. Because the paper is wet, it'll smooth into the corners of the pan easily. Voila (thanks Jamie Oliver :) )
1/2 cup pepitas (pumpkin seeds)
2 tblsp melted cacao butter (if you don't have any, use coconut cream, I prefer the taste of the cacao butter a bit better)
1/2 cup sunflower seeds
1 cup sultanas
1 cup shredded coconut
1 tsp cinnamon
1 tblsp raw honey
optional extras
- 1/2 tsp vanilla essence
- 2 tblsp chia seeds
- 1-2 tsp probiotics (the changing habits organic probiotics is a great one)
Bung everything into your food processor and whiz up for about 10-15 seconds, you want it to all come together but not complete mush. Pour the muesli mix into the lined tray and with moistened hands, smooth out the mix. Place in the fridge while you make the chocolate topping. Remember though, it's just as nice without it, if you're avoiding cacao....
Chocolate Topping
1-1.5 tblsp coconut oil
3 tblsp cacao
2 tblsp honey (raw if possible)
Place the cacao and coconut oil in a small saucepan and slowly melt, stirring constantly. It doesn't take long to melt, but it also doesn't take long to burn, so keep close eye on it.. Once melted, turn off heat and stir in the honey. Pour over the muesli slice and place back in the fridge to set..
This slice needs to be stored in the fridge otherwise the chocolate top will melt.. You can also just drizzle the topping over the slice to make it more 'school friendly' in that it won't be a chocolatey gooey mess by the time play time comes around.