This muesli slice can be made as a GF option. The top can also be glazed with melted honey or drizzled with melted chocolate drops. Recipe inspired by Taste but tweaked by Melanie Eady.
Ingredients
- 100g butter
- 1 cup raw/brown/coconut sugar
- 1/2 cup honey
- 100g pumpkin seeds
- 100g desiccated coconut
- 200g dried apricots
- 2 weetbix crushed (rice bubbles for GF)
- 1 cup sultanas
- 1 cup rolled oats
- 1 cup self-raising flour (or GF)
Method
- Preheat oven to 170°C fan bake. Line 20cm tray with baking paper.
- Place the butter, sugar and honey in a saucepan over low to medium heat. Cook stirring slowly for 2-3 minutes until smooth consistency then set aside to cool slightly.
- Combine the pumpkin seeds, weetbix, sultanas, oats, coconut and finely chopped dried apricots into a large bowl and add the butter mixture to combine.
- Spoon mixture into the lined dish and use the back of a spoon to smooth.
- Bake in the oven for 20-25 minutes or until golden. Set aside in dish for 30 minutes to cool completely.
- This is when you could glaze with honey, drizzle with melted chocolate or leave as is.
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