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CHIA, ALMOND AND DATE MUESLI BARS

INGREDIENTS 

2 CUPS ROLLED OATS*

1/2 CUP SLIVERED ALMONDS

1/2 CUP DATES, CHOPPED **

2 TBS CHIA SEEDS

3 TBS COCONUT OIL (MELTED)

2 TBS RICE MALT SYRUP***

METHOD

• IN A LARGE BOWL, COMBINE COCONUT OIL AND RICE MALT SYRUP

• ADD REMAINING INGREDIENTS ONE AT A TIME, ENSURING EVERYTHING IS THOROUGHLY COATED IN OIL/SYRUP MIXTURE

• PRESS MIXTURE INTO A SQUARE CAKE TIN LINED WITH CLING WRAP AND POP INTO THE FREEZER FOR 30MINS (I USED A PIECE OF BAKING PAPER TO PRESS MIXTURE IN AND LEVEL OUT)

• PREHEAT OVEN TO 170 DEGREES, LINE TWO BAKING TRAYS WITH BAKING PAPER

• REMOVE TIN FROM FREEZER & SLICE INTO BARS/SQUARES, POP ONTO TRAYS & BAKE FOR 15MINS OR UNTIL GOLDEN

• ALLOW TO COOL COMPLETELY ON TRAY (IF YOU TRY TO PICK THEM UP BEFORE THEY HAVE COOLED, THEY WILL CRUMBLE INTO MANY MANY PIECES!) STORE IN AN AIR TIGHT CONTAINER.  FREEZE PORTIONS FOR EASY TO GRAB SNACKS 

YOU COULD ADD IN COCONUT/OTHER NUTS/SEEDS OR DRIED FRUIT ETC, I WANTED TO KEEP THESE SIMPLE 

* IF GLUTEN INTOLERANT, YOU COULD USE QUINOA/SPELT FLAKES INSTEAD OF OATS

** I USED FRESH MEDJOOL DATES, LOCATED WITH FRESH PRODUCE IN SUPERMARKETS

*** HONEY/MAPLE SYRUP/ANOTHER SWEETENER COULD BE USED INSTEAD OF RICE MALT SYRUP IF PREFERRED

THIS ---->https://healthinhandscom.chiromatrixbase.com/jodi-s-kitchen/recipes-for-healthy-living/chia-almond-date-muesli-bars.html

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