Muesli Bars (Gluten Free, Dairy Free)
Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Muesli Bars.
I eat a lot of gluten and dairy free cereal bars, they taste great but they are quite expensive so thought I would have a go at making my own and here is the result. They can be kept in an airtight container for up to a week.
Other Breakfast Ideas
If you like this recipe for Gluten and Dairy Free Muesli Bars then you might like to try one of my other breakfast recipes:
- Try out a smoothie bowl with my Chocolate Cashew Smoothie Bowl (Gluten & Dairy Free)
- Go low carb with my recipe for Mexican Sweet Potato Toasts (Gluten & Dairy Free)
- Start the day with pancakes Vegan Banana Pancakes (Gluten & Dairy Free)
- Try a firm favourite with Gluten and Dairy Free Poached Eggs with Chilli Lime Avocado
More Recipes Please!
Like me, you also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Enjoy!
Fx
- 50 g gluten free self-raising flour
- 200 g gluten free porridge oats
- 50 g sultanas
- 50 g dried cranberries
- 2 tsp poppy seeds
- 75 g soft brown sugar
- 100 g dairy free spread
- 2 tbsp golden syrup
- Preheat the oven to 170 oC
- Line or grease a 6" square tin
- Place the dairy free spread, golden syrup and brown sugar in a small saucepan
- Cook on a low heat until the spread has melted and the sugar has dissolved
- Remove from the heat
- Place the flour, oats, sultanas, cranberries and poppy seeds in a large bowl
- Pour the sugar mix into the dried ingredients and stir until combined
- Press into the cake tin and bake for 20 minutes
- Remove from the oven and allow to cool in the tin for 30 minutes
- Remove from the tin and slice into bars