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COCONUT AND CRANBERRY MUESLI BARS

INGREDIENTS

1 CUP ROLLED OATS

½ CUP FLAXSEEDS

1 CUP PUMPKIN SEEDS

2 TBS RICE MALT SYRUP

1 CUP SLIVERED ALMONDS

2 TSP NUT BUTTER

1 CUP SHREDDED COCONUT

2 TBS COCONUT OIL

1 CUP DRIED CRANBERRIES

METHOD

• IN A LARGE BOWL, COMBINE COCONUT OIL, RICE MALT SYRUP AND NUT BUTTER (MELT OIL IF IT IS SOLID)

• ADD REMAINING INGREDIENTS AND STIR UNTIL THOROUGHLY COATED

• PRESS INTO A TIN LINED WITH CLING WRAP AND FREEZE 30 MINS (I USED A 22cmX32cm TIN WHICH MADE 36 PIECES)

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

• REMOVE TRAY FROM FREEZER, DISCARD CLING WRAP AND SLICE INTO BARS

• BAKE FOR 15-20 MINS, DEPENDING ON OVEN, UNTIL GOLDEN

• ALLOW TO COOL COMPLETELY ON TRAY BEFORE STORING IN AIR TIGHT CONTAINERS

THIS ---->https://healthinhandscom.chiromatrixbase.com/jodi-s-kitchen/recipes-for-healthy-living/coconut-and-cranberry-muesli-bars.html

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