GLUTEN-FREE MUESLI SLICE
Our first recipe for 2022, Gluten-free Muesli Slice, is a little bit healthy, a little bit indulgent and not a lot of effort. Sounds like a perfect way to start the new year!
We’ve used quinoa flakes and puffed amaranth in our gluten-free take on the wonderful Kirsten Tibballs’ recipe, however, if you’re one of our non-gluten-free followers then you can easily replace the quinoa with oats. If you’re not keen on amaranth, then rice bubbles will do the trick and you can vary the nuts according to your taste.
Try drizzling the top with melted couverture chocolate for a more sophisticated look or leave it plain, slice it up and pack it in the school lunchboxes.
It’s perfect for picnics too or for a pick-me-up anytime.
Rosie
GLUTEN-FREE MUESLI SLICE
Makes around 30 x 4.5 cm x 3.0cm pieces
130 gm pistachio kernels
100 gm coconut oil
125 gm peanut butter, smooth
170 gm honey
135 gm brown sugar
150 gm quinoa flakes
25 gm puffed amaranth
80 gm sultanas
50 gm desiccated coconut
40 gm Revenge Gluten-free Plain Flour Mix
1 teaspoon ground cinnamon
½ teaspoon salt
1 teaspoon pure vanilla extract or paste
70 gm dark couverture chocolate for drizzling (optional)
Preheat the oven to 150°C fan-forced. Line a 28cm x 18cm or equivalent tin with baking paper.
Roast the pistachio kernels for 10 minutes. Roughly chop.
Combine the coconut oil, peanut butter and honey in a small saucepan over a low heat, stirring occasionally until all the ingredients have melted and the mixture is smooth.
Combine the brown sugar, quinoa flakes, amaranth, sultanas, coconut, flour, cinnamon, salt and vanilla in a large bowl. Add the melted mixture and combine well. Transfer to the prepared tin and bake for 20-25 minutes or until the top is golden brown.
Allow to cool completely in the tin before removing and cutting with a bread knife into 4.5cm x 3.5cm (or any desired size) pieces.
If drizzling with melted couverture chocolate, score the surface with a bread knife where you will later wish to cut, drizzle with chocolate, allow set, then cut through.
The Muesli Slice will keep for 2-3 weeks if stored in a cool place in an airtight container.
TIPS:
Replace the pistachio kernels with any preferred nuts.
Replace the quinoa flakes with oats for a non-gluten-free version.
Replace the puffed amaranth with rice bubbles.