I’ve been going mad making and eating my gluten free muesli slice lately, so much so that I’ve been making a double batch every week. It has been a very versatile snack indeed and a very convenient breakfast…I’ve even been fighting the kids for the last piece in the container!
Since bubs came along back in February, I’ve been struggling to get a wholesome breakfast down my throat…not because I’m not hungry but because of time and convenience. It’s very tricky eating cereal one handed whilst breast feeding a baby. If you don’t believe me, try it, haha. So my love affair with the above mentioned muesli slice led me to an epiphany…..why don’t I make a protein rich version? So guess what….I did…and here it is. It is YUMMY!
Oh, by the way, this makes a BIG batch!!
2 cups of puffed rice
2 cups of puffed quinoa
1 cup of quinoa flakes
1 cup of roast buckwheat (or buckwheat puffs)
1 cup of sunflower seeds
1 cup of pepitas
1 cup of sesame seeds
1 cup of coconut
1 cup of coconut flour
1 cup of chopped macadamias (or any other nut of your choice)
2 cups of dried cranberries (or other dried fruit of your choice)
250g of honey
125g of butter or dairy free spread
1 cup of brown sugar or sugar substitute
Preheat oven to 120°C. Line a baking tray with baking paper (oil the tray lightly to help paper stick if you wish). Mix all dry ingredients, except the sugar, in a large bowl. Put honey and butter in a saucepan and bring to the boil then reduce heat and simmer for 5 minutes. Add the sugar and stir to dissolve. Mix thoroughly through the dry ingredients. Press into baking tray, making sure it is evenly distributed and bake for 30 minutes. Allow to cool in tray before removing and slicing otherwise it will fall apart.