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Posted by Eleanor Ozich on

Here's a brand new recipe for the most simple cranberry + white chocolate muesli bars. They're made with coconut oil, oats and coconut sugar, and can be easily made gluten free with no compromise on flavour. Feel free, also, to get creative with the dried fruit, nuts and seeds involved. Enjoy! x

1 cup rolled oats, or quinoa flakes
1 cup wholemeal spelt flour, or buckwheat flour
1/2 cup seeds or nuts of your choice
1/2 cup cranberries, or dried fruit of your choice
3/4 cup coconut sugar
1/2 cup melted coconut oil
1/2 tsp baking soda
2 free range eggs
a pinch of sea salt

For drizzling:
150g good quality white chocolate

Pre-heat the oven to 180 C, and line a small tray with baking paper. 

Combine all ingredients in a large bowl, and mix until well combined. The mixture should stick together easily like a dough.

Press the mixture into the baking dish, and then bake in the oven until golden, about 20-25 minutes.

Allow to cool completely, before slicing into bars.

Melt the chocolate over a double boiler, and then drizzle on top of the bars.

Allow to set for about 10 minutes or so.

Store in an airtight container for up to a week.

Makes about 8 bars.





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