July 11, 2009
Well... I know that I have posted rather erm.... sweet things on 'The Gluten Free Scallywag' so far but I suppose this is because I find the sweet things alot harder to get right than the savoury. However, this morning when I rolled out of bed I thought I'd make something that was, well, a little bit healthier. I then of course threw that idea out the window by squigling chocolate over the top of them but hey I figured these aren't a meal so why not? And besides they taste just as good without chocolate so you can always leave that out!
Gluten Free Muesli Bars
100g butter, softened (or nuttelex to make lactose free)
20g light muscovado or brown sugar
2ttblspn golden syrup
2eggs, lightly whisked
125g GF corn flakes, crushed
100g raisins or sultanas
50g LSA mix
40g desiccated coconut
30g sesame seeds
Beat the butter, sugar and golden syrup til light and creamy. Scraping down a few times as the golden syrup can have a habit of oozing to the bottom.
Add all remaining ingredients and mix until combined. Squash into a 28x 20cm tin with the back of a large spoon (dessert spoons work well). Bake in a 180deg oven for approxiately 20-25mins depending on how crispy you want it. Remove from oven and allow to cool.
Optional Chocolate Squigles
Approximately 100g milk or dark chocolate
Melt chocolate in a pan or microwave. Cut slice into squares or bars and drizzle chocolate over the top, or you could dip one half in the chocolate that would be lovely too! Allow to cool on greaseproof.
Will keep for a couple of days in an airtight containr.
*LSA Mix is a ground mixture of Linseed, Sunflower and Almond it is a fabulous source of protein, fibre and Omega 3 & Omega 6 essential fatty acids and is generally Gluten Free depending on the manufacturer. Its fabulous in smoothies, over cereal or by substituting almond meal in cakes for added texture as it is rougher than plain almond meal.