Cranberry-Coconut Muesli Bar – Vegan + Gluten-free

Ingredients

2 cup Quinoa Muesli with Cinnamon and Apple
1⁄4 cup coconut – desiccated
1⁄4 cup dried cranberry
1⁄4 cup almond
1⁄4 cup sunflower seeds
1 tsp cinnamon
2 tsp vanilla essence
Pinch of salt
1⁄2 cup maple syrup
3⁄4 cup peanut butter or almond butter

Method

Step 1
Preheat the oven to 180C.
Get a 33x23 cm silicone mold.

Step 2
In a blender chop up almond and sunflower seeds (depending on how crunchy you want it).
You can also put the cranberries and Quinoa Muesli with Cinnamon and Apple in the blender
(depending on how crunchy you want it).
For this recipe I only chopped up the almond and sunflower seeds.

Step 3
In a medium saucepan add almond butter and maple syrup.
Whisk continuously over low heat for a few minutes until smooth.

Step 4
Let it cool for 5 minutes then add the rest of the ingredients.
Combine well.

Step 5
Pour the mixture into the silicone mold and bake for 20-25 minutes or until golden brown.

Step 6
Cool it on a wire rack.
Slice it into Muesli bars.

Store in an airtight container.

YUM~ENJOY!