Ingredients
- 65 g brown rice
- 1 tbsp golden flaxseeds (linseeds)
- 1 tbsp chia seeds
- half Pink lady apple (or any sweet apple), - optional
- 200 g your choice of dried fruit (e.g. dates, apricots, cranberries, sultanas, goji berries etc.)
- 90 g whole oats
- 70 g rice bubbles (preferably brown)
- 25 g coconut, dessicated
- 70 g Raw caster sugar
- 2 tbsp pepitas or sunflower seeds
- 50 g coconut or avocado oil
- 2 large eggs
- 50 g Raw Honey
- 100 g white chocolate, melted (optional)
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Pre-heat oven to 180 degrees C. Line the base and sides of a 3cm deep, 20 x 30cm rectangular pan with baking paper, allowing a 2cm overhang.
Add the flaxseeds, chia seeds and brown rice to the TM bowl and grind for 20 seconds on speed 9. Decant into a bowl and set aside.
Place the apple half in the TM bowl and grate for a few seconds on speed 5 - for a crunchier bar omit the apple. Scrape down the sides of the bowl and add all the dried fruit. Turn to the lid closed position
"Closed lid" and pulse on Turbo about 3 times until the dried fruit is evenly chopped. 
Return the grounds seeds and rice to the TM bowl together with all of the remaining ingredients. Combine on reverse
"Counter-clockwise operation" for 20-30 seconds on speed 3 until well combined. Check that the dry ingredients are completely coated in the wet.
Transfer the mixture to the prepared pan using the spatula. Use the back of a metal spoon or the bottom of a heavy glass to press the mixture evenly into the pan and smooth the surface.
Bake for 15-20 minutes until lightly browned. Allow to cool for about 20 minutes in the pan before lifting onto a cooking rack to cool completely before cutting. Cut the muesli slice into 16 bars and drizzle with melted white chocolate (optional).
Tip
This muesli slice is ideal for your chidren's lunchbox. It is very nutritious and largely allergen-free. For a bit of fun get the kids involved in drizzling a little melted chocolate over the bars. Wrap in a length of wax paper by folding in at the sides and rolling the bar in the paper, securing with a fun sticker!
VARIATIONS
This recipe is not over-sweet, so it is a good idea to include dates as part of the dried fruit mix for the extra sweetness.
Try different combinations of cereal in place of the brown rice bubbles, e.g. bran sticks, flake cereals (just make sure they are nut-free).
Add 50g white, milk or dark choc chips at step 4.
You can find more of my recipes on my blog at //mixingituphk.blogspot.com
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Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I'm a bit late to the party with this one going by the date of previous comments. I made this today and wanted it to be eggless so I could share it with my vegan daughter so I read through all the comments and saw a few people ask about that but they didn't have any luck with answers. So I decided to give it a go and report back.
I mostly followed the recipe with a few tweaks. I already had brown rice flour and golden flaxseed meal so I used them rather than grinding, although I did add them to the jug along with the chia seeds when doing the actual grinding.
I used a small Granny Smith apple because that's what I had here. I wanted the recipe to be GF so I used GF oats - I bought mine from Coles - Red Tractor brand. I have normal rice bubbles (Kellogg's) which I used because they are vegan - although the pack does state "contains cereals containing gluten" I let that pass because I'm just doing GF/DF diet for weight loss - it's not something I absolutely have to avoid. Apparently though Kellogg's has put out a range of GF stuff including Rice Bubbles.
I used Coconut Sugar in place of caster sugar and Rice Malt Syrup instead of honey. I drizzled vegan chocolate on the top.
Now for the egg replacement - I used Orgran No Egg powder. The ratio is 1tsp Orgran mixed with 2 tbsps water per egg.
I cooked it for the full 20 minutes and left it 20 mins before taking out of the pan but I felt it just wasn't cooked enough. So I chucked it back in the oven for another 10 mins then left it to cool. When cold enough I drizzled the vegan chocolate. I found it to be very nice. The piece I had was an edge slice - which meant the edge bit was nice and crunchy while the rest was slightly softer. I did enjoy the crunchiness of the edge so I think next time I might cook it a bit longer so the rest of the slice has more crunch. Thank you for the lovely recipe
I now omit the sugar and honey as the dried fruit is sweet enough. every now and again I'll put 100gm either white or dark chocolate chips in the mix. Comes out really well and they freeze well with or without the chocolate
I used 20gr sugar and was plenty sweet enough. My 18 month old loved them
Beveli: I had the same concern, but forged ahead anyway. I think they do freeze well, just lose a little bit of the chewy texture in the process, but still have a good texture. I had good intentions about the white chocoloate, but have never got around to putting it on top, so not sure about that bit in the freezer. I wrapped them individually in grease proof paper (which is a little tedious) and placed into an airtight container. I just pop a frozen one in the lunchbox in the morning. I cut them pretty small to fit perfectly in a portioned section of the lunchbox, and this recipe makes heaps of them.
hi, i always like to bake a whole heaps of good sweet treats at the start of each term but before i attempt this one, can someone tell me if these freeze well. looking thru the treads without any luck to this question. thx
Just made these, and my daughter loves them (she's a muesli bar and dried fruit lovin kinda gal). My son is allergic to eggs however, any suggestions for replacing the egg? Also, how well do these store? Will they freeze well, has anybody tried?
My 1yo and 4yo both enjoyed. Will make as pods next time in mini muffin cases which will be easy for school lunchbox. Thanks, great recipe.
Love those. One of my most often made recipes! I'm not a huge fan of coconut or raisins in muesli bars, so leave those out and use apricots, cranberries and dates as fruit, which makes it so sweet that no sugar is needed at all. I also don't bother with the white chocolate. I do use rice crispies, because when I used unsweetened brown rice puffs they turned into rock hard little lumps... so there is still sugar in this (plus the honey and the tons of fruit sugar), but that has still got to be a thousand times healthier (and yummier!) than store bought muesli bars!
I left out the sugar completely and dropped the honey by 10 and it was still delicious. Just the right amount of crunch. This will be a regular for school lunchboxes. Thanks for sharing!
I forgot to rate.
also, i made the cirst batch sultana and ginger.
going to do apricot and choc chip this time.
i left out the sugar and just put 10g honey, and a whole apple.
might try the half apple and 10g more honey this time. Was still quite moist after baking.
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