Mixed Berry Buckwheat Crunch Muesli Bars

MIXED BERRY BUCKWHEAT CRUNCH MUESLI BARS

These beauties are full of the good stuff, take 20 mins to bake and last a week in the fridge. That’s the lunchbox treat for next week sorted.

Makes 12 muesli bars

You will need a 20cm square baking tin, baking paper, a small saucepan, a wooden spoon and a medium sized bowl.

• 1/2 cup buckwheat groats
• 1 cup cornflakes
• 1/2 cup rolled oats
• 3/4 cup dried berries – such as cranberries, dried raspberries, goji berries
• 1/2 cup coconut flakes
• 1/4 cup chia seeds
• 1 tsp ground cinnamon
• 1 egg white
• 1/4 cup honey
• 1/4 cup coconut oil
• 1 tsp vanilla paste

• Preheat your oven to 180°C / 350˚F / Gas Mark 4.
• Tear a long piece of baking paper, a little over twice the length of your tin.
• Line the bottom of 20cm square tin with the middle of your long piece of paper, there will be extra paper on either side of the tin – you will use this paper to fold over your muesli bar mixture and press it down.
• In a small saucepan, gently heat the honey, coconut oil and vanilla paste until the coconut oil has melted. Turn off the heat and set aside to cool slightly.
• In a medium sized bowl, mix together the buckwheat, cornflakes, oats, berries, coconut flakes, chia seeds and cinnamon with a wooden spoon.
• Mix through the egg white until well combined, then add in the cooled coconut and honey mixture and stir thoroughly.
• Pour the mixture into the baking tin and press down with the back of your wooden spoon until it is flat.
• Fold over the excess paper on top of the muesli mix, and press down with your hands until it feels firm.
• Bake in the oven, with the paper still folded over the muesli mix, for 20 minutes or until golden brown.
• Allow to cool to room temperature, then chill in the fridge for an hour before cutting into bars.
• Store bars in the refrigerator for up to a week.