Today I’m highlighting a recipe from Lisa Corduff that is yummy, simple as well as gluten and diary free! Sometimes we need to be reminded that eating real food can be simple – and therefore achievable, and Lisa does just that.

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I have been looking for a muesli bar recipe that I really like. One that is the perfect consistency (crunch and chew in equal measure). But nothing was really hitting the spot. So I created this dairy free, nut free muesli bar out of necessity. I’m thrilled with it. And after taste-testing at playgroup this morning, it got thumbs up from the mums and the kids – woohoo!

Nut free dairy free muesli bar

Here’s what you need:

120g/4 tbls honey
60g/1 heaped tbls coconut oil (could replace with butter)
2 tbls coconut sugar (could use rapadura sugar)
1 tsp vanilla bean paste (or vanilla extract)
250g/2 1/3 cup oats (Note from Luanne – Most oats contain traces of gluten. Make sure you buy gluten free oats.)
50g/1/2 cup desiccated coconut
60g/ 1/3 cup pepitas
60g/ 1/3 cup sunflower seeds
2 tsp cinnamon
1 tbls chia seeds
60g/3 chopped dates
60g/6 chopped dried apricots

(Someone contacted me saying this mixture was too crumbly. The addition of 1 egg will help it hold together better, it does make it a bit more ‘cake-like’ though. If you want to add an egg then do so when mixing all ingredients. I prefer it without, but wanted to provide the option.)

Here’s how you do it:

Line a baking tray with baking paper and preheat oven to 150 degrees Celsius
Add all dry ingredients to a bowl or blender and combine.
Over a low heat, melt the sugar, honey, vanilla and coconut oil together.
Once the sugar has dissolved add the mixture to the dry ingredients. If you’re using a blender, then whizz it until it all comes together. If using a bowl mix it up really well until totally combined.
Put mixture into baking tray and flatten to about 1-2 cms. (The thinner it is the crunchier it will be). Place in oven for 30 minutes or until browned all over. Cut into squares or rectangles.

Here’s how you do it with a thermomix:

Line a baking tray with baking paper and preheat oven to 150 degrees
Add sugar, honey, vanilla and oil into bowl and heat – 80 degrees, 2 minutes, speed 2
Then add all the other ingredients and mix 20 seconds, speed 4
Put mixture into baking tray and flatten to about 1-2 cms. (The thinner it is the crunchier it will be). Place in oven for 30 minutes or until browned all over. Cut into squares or rectangles.

Test out the sweetness level and remove the sugar if you find it doesn’t need it when you make it again (which you WILL!)

The recipe is very forgiving so if you want more coconut then add more coconut. If you don’t have any apricots – then don’t add them!

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Lisa is also launching her wholefoods program Small Steps to Wholefoods. Learn how to cook simple and affordable food for your family and be inspired by 20 amazing health and wellness experts along the way. Lisa has awesome video’s showing you exactly how to cook, right from the basics. Perfect if you are not really that into cooking but want to boost your health and cooking skills.