We love the versatility of this recipe – by keeping the ingredient type the same, you can create your own version of this recipe to suit individual taste or dietary preferences (or just change it to suit what you have available and in season – and to keep everybody interested!).
The inspiration for this recipe originated with one of my favourite chefs, Teresa Cutter and her muesli bar recipe. Over the years we’ve mixed it up and played around with different combinations of ingredients that give us a more firm or a cakier result, a more moist or a crispier result, a crunchier or a softer result. So now you can enjoy playing around with the ingredients that you love, to create your very own M.O.A.M Bar.
Preparation time: 5 minutes Cooking time: 25 – 30 minutes
3 cup dry muesli ingredients. Today, we’ve used 1 cup quinoa flakes, 1/2 cup sulphur free coconut, 1/2 cup dried organic cranberries, 1/2 cup golden flax flakes and 1/2 cup of paleo protein mix (blend of brown and golden flax, sunflower seeds, chia seeds, pumpkin and sesame seeds)**
1/4 cup almond meal
1/4 cup chia seed
1/2 teaspoon cinnamon
3 eggs, whisked
1 teaspoon vanilla
1/4 cup olive oil
1/4 cup honey
Preheat oven to 150-160C.
Combine all dry ingredients and mix.
Add wet ingredients and mix well.
Spoon and lightly press into lined baking tray.
Bake for 20-30 minutes depending on size of tray and thickness of mix.
Eat hot or cold.
** It’s easy to get creative with this blend to suit the people who will enjoy it. We have used the gluten free weetbix that made up a cup of the 3 required for the recipe, from the broken pieces at the end of the packet. Some prefer more fruit, or less, some a more cakey bar, and some like the crunchy nut side of things. Experiment to make it your own 🙂
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