| ► Makes 12 Servings | |
| 1¾oz (50g) macadamia nuts
1¾oz (50g) hazelnuts 1¾oz (50g) cashews 9oz (250g) dried fruit (raisins, dates, goji berries, apricots) 5 tbsp vegan margarine 5 tbsp demerara sugar ¾ cup (150ml) agave syrup 2 tbsp lemon juice 1oz (30g) puffed amaranth 1¼ cups (200g) jumbo oats pinch of ground cinnamon |
Preheat the oven to 350°F (180°C). Roughly chop all the nuts with a knife or in a food processor. Depending on the variety, either leave the dried fruit whole or chop it into little pieces.
Put the margarine, sugar, and agave syrup into a saucepan and bring to a boil over high heat. Stir in the nuts, dried fruit, lemon juice, puffed amaranth, oats, and cinnamon.
Line a baking sheet with parchment paper. Use a moistened spatula to spread the mixture over the sheet in a ¾in (2cm) thick layer. Bake in the center of the oven for around 15 minutes until the mixture is holding together well. Slice into 12 bars while still warm, then leave to cool and store in an airtight container. |
MUESLI BARS
