Muesli bars - gluten free
Preparation time:
Makes: 12 to 15 slices.
Recipe highlights Serves: 12
- Suitable to freeze
- Store in airtight container
- Dairy free
- Gluten free
- Low salt
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Ingredients
- 350 g gluten free untoasted muesli
200 g dates, chopped
1 teaspoon mixed spice
1/2 cup golden syrup, heated
3/4 cup gluten free plain flour
2 eggs, lightly beaten
Cooking method
-
1. Mix dry ingredients together in a bowl.
2. Add eggs and golden syrup, mix thoroughly until all ingredients are combined and sticky.
3. Press into a lasagna size tray, approximately 2cm thick.
4. Bake in a moderate oven (180°C) for approximately 30 minutes or until golden.
Notes: Makes 12 to 15 slices.
Nutritional facts
 | Average quantity per Serving | Average quantity per 100g |
| Weight (g) | 76.87g | 100.00g |
| Energy (kJ) | 887.58kJ | 1154.58kJ |
| Protein (g) | 5.05g | 6.57g |
| Total fat (g) | 3.24g | 4.21g |
| - Saturated fat (g) | 0.89g | 1.16g |
| - Polyunsaturated fat (g) | 0.86g | 1.11g |
| - Monounsaturated fat (g) | 1.10g | 1.43g |
| Cholesterol (mg) | 31.25mg | 40.65mg |
| Carbohydrate-available (g) | 37.72g | 49.06g |
| CarbohydrateSE (g) | 37.79g | 49.15g |
| - Sugars (g) | 21.12g | 27.47g |
| Water (g) | 23.24g | 30.22g |
| Dietary fibre (g) | 4.95g | 6.44g |
| Thiamin (mg) | 0.16mg | 0.21mg |
| Riboflavin (mg) | 0.09mg | 0.12mg |
| Niacin (mg) | 1.82mg | 2.37mg |
| Niacin equivalents (mg) | 2.97mg | 3.87mg |
| Vitamin C (mg) | 2.63mg | 3.41mg |
| Total folate (ug) | 33.30ug | 43.32ug |
| Total vitamin A equivalents (ug) | 28.13ug | 36.59ug |
| Retinol (ug) | 13.33ug | 17.34ug |
| Beta carotene equivalents (ug) | 89.04ug | 115.83ug |
| Sodium (mg) | 34.07mg | 44.32mg |
| Potassium (mg) | 349.99mg | 455.27mg |
| Magnesium (mg) | 61.97mg | 80.62mg |
| Calcium (mg) | 57.19mg | 74.40mg |
| Phosphorus (mg) | 150.08mg | 195.23mg |
| Iron (mg) | 2.32mg | 3.02mg |
| Zinc (mg) | 0.78mg | 1.02mg |
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This recipe was orginally published as:
Gluten free muesli bars
Recipe publication date on: 08/22/2001
Last reviewed on: 20/08/2014
