Chocolate Muesli Slice (gluten-free)

120 g mixed seeds ((approx 1 cup) - ground, I used sunflower seeds and pepitas)

125 g butter (- cubed)

170 g rice malt syrup, honey or maple syrup ((½ cup))

½ tsp bicarbonate of soda

3 tbsp tapioca flour (- or arrowroot)

180 g rolled rice flakes ((2 cups))

100 g flaked coconut ((2 cups))

30 g cacao powder ((approx 4 tbs), unsweetened Dutch process or raw)

Preheat the oven to 180°C/350°F (fan forced). Line a 15 x 20 cm (approx) slice tin with baking paper.
If using a food processor, start with grinding the seeds to a fine powder.
Next melt the butter and mix in the sweetener and bicarbonate of soda.
Add the rest of the ingredients and mix well to combine.
With a wet spatula or hands press the mixture into the tin firmly. Bake for 20 minutes.
Allow to cool fully, chill and then slice.
Start with grinding the seeds to a fine powder, 10 seconds, speed 7, then set aside.
Add the butter and sweetener. Mix 1 minute, temp 90, speed 3 or until melted and combined. Add the bicarb and mix 5 seconds speed 3.
Add the rest of the ingredients and mix 15 seconds, speed 3. You may need to scrape the sides to fully combine.
With a wet spatula or hands press the mixture into the tin firmly. Bake for 20 minutes.
Allow to cool fully, chill and then slice.
In an airtight container in the fridge or freezer.

Course🍰Dessert

Diets🥕Vegetarian🌾Gluten-free...

Category🍿Snack

CuisineGeneral

Occasions📆Everyday🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 25m