Recipe: gluten free muesli bars
28 June 2020 04:40 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nerakrose posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
gluten_freeThis is not actually a functional recipe, but they taste amazing. If anybody has any ideas on how to improve these, I'm all ears. More under the cut.
So I decided to make gluten-free muesli bars. I wanted them to be no-bake and I knew I wanted all my favourite things in it, but no recipe online had what I needed, so I just... Put Stuff In A Bowl, essentially.
Ingredients:
250g macadamia nuts, roughly chopped
100g brazil nuts, chopped
150g 4 seed mix (pumpkin, sunflower, sesame, golden flax)
100g dried cranberries
2 tbsp chia seeds
1 cup gf oats
1/4 cup honey
1/4 cup golden syrup
1/4 cup vegetable oil
1 tsp vanilla extract
1/4 tsp almond extract
1/2 tsp salt
about 100g dark (70%) chocolate
Mix all the dry ingredients in a bowl large enough to hold it all. Heat the honey, syrup and vegetable oil in a casserole until frothy, let froth for a minute then take off heat. Add in salt and extracts. Pour over the nuts and seeds and mix well. Pour mixture into a parchment lined pan and press well (use the bottom of glass or something similar to really press it all together). Chill in fridge for at least 3 hours or overnight. The morning after, melt the chocolate and cover the mix. Chill until set. Cut! Enjoy.
These taste like CANDY. I love them. The almond/vanilla ratio is perfect, they're not too sweet, they're just...so good. SO GOOD. They are extremely nutritionally dense, though, so enjoy with caution? I put the bulk of these into the freezer and then put a few into the fridge (I reckon they'll be good for a week in the fridge and up to three months in the freezer).
Now, my honey-syrup-vegetable oil mix did NOT make these bars stick together well. They'll stay firm in the fridge, but they will fall apart... honestly I have absolutely no idea what would be a better way to do this? Suggestions welcome. Perhaps I should've used more oats? almond flour? a different oil? butter? Idk.
I also wanted to do this with only honey, but I didn't have enough of it so topped up with syrup.
I also made my gluten-free crackers again and have updated the post.
So I decided to make gluten-free muesli bars. I wanted them to be no-bake and I knew I wanted all my favourite things in it, but no recipe online had what I needed, so I just... Put Stuff In A Bowl, essentially.
Ingredients:
250g macadamia nuts, roughly chopped
100g brazil nuts, chopped
150g 4 seed mix (pumpkin, sunflower, sesame, golden flax)
100g dried cranberries
2 tbsp chia seeds
1 cup gf oats
1/4 cup honey
1/4 cup golden syrup
1/4 cup vegetable oil
1 tsp vanilla extract
1/4 tsp almond extract
1/2 tsp salt
about 100g dark (70%) chocolate
Mix all the dry ingredients in a bowl large enough to hold it all. Heat the honey, syrup and vegetable oil in a casserole until frothy, let froth for a minute then take off heat. Add in salt and extracts. Pour over the nuts and seeds and mix well. Pour mixture into a parchment lined pan and press well (use the bottom of glass or something similar to really press it all together). Chill in fridge for at least 3 hours or overnight. The morning after, melt the chocolate and cover the mix. Chill until set. Cut! Enjoy.
These taste like CANDY. I love them. The almond/vanilla ratio is perfect, they're not too sweet, they're just...so good. SO GOOD. They are extremely nutritionally dense, though, so enjoy with caution? I put the bulk of these into the freezer and then put a few into the fridge (I reckon they'll be good for a week in the fridge and up to three months in the freezer).
Now, my honey-syrup-vegetable oil mix did NOT make these bars stick together well. They'll stay firm in the fridge, but they will fall apart... honestly I have absolutely no idea what would be a better way to do this? Suggestions welcome. Perhaps I should've used more oats? almond flour? a different oil? butter? Idk.
I also wanted to do this with only honey, but I didn't have enough of it so topped up with syrup.
I also made my gluten-free crackers again and have updated the post.