When I leave the house, I always make sure I have at least one snack in my handbag. Quite often, this snack is what I like to call an ‘emergency muesli bar’. You’ll find it nestled somewhere in the bottom of my bag – to be consumed only in emergencies!
I must say, when I have been caught out with nothing ‘Steph-friendly’ to eat, these bars have saved me time and time again. Although super convenient in times of need, there aren’t many packaged muesli bars I can trust to be completely FODMAP friendly. Too much dried fruit. Honey. Wheat. Apple juice concentrate. Barley. So for me, home-made is the way to go.
These muesli bars are simple, made with healthy ingredients, free of refined sugar and excess fructose, and you can be sure they’re full of goodness. Keep them in an airtight container and you’ll have fresh muesli bars for at least a week. They probably won’t last that long though because they’re too good just for emergencies.
2 cups rolled oats (gluten free certified)
1/4 cup of LSA (ground linseed, sunflower seeds & almonds)
1/4 cup desiccated coconut
1/4 cup mixed seeds (sunflower seeds & pepitas)
1/2 cup nuts, roughly chopped (walnuts & almonds)
2 tsp cinnamon
1/2 tsp salt
1/2 tsp pure vanilla extract
2 tbsp (40ml) olive oil
2 tbsp (40ml) rice malt syrup
2 tbsp (40ml) hot water
1/2 cup dates, chopped
Preheat oven to 180°C and prepare a rectangle or square (8x8inch) baking dish with baking paper. Combine all dry ingredients in a large bowl. Lightly whisk together eggs, vanilla, oil and syrup in a small bowl, then stir this through the dry ingredients. Chop up dates and place in small bowl with the hot water and allow to soften. Add the dates to the mixture, stirring til all combined. Firmly press mixture into the lined baking tray. Bake for 30 minutes, or until golden brown.