Gluten-free muesli bars

Ingredients for 1 servings:

• 200 g dried fruit, e.g. dates, mangos, gojis, papaya, kiwi etc.
• 200 g nuts and seeds, e.g. almonds, hazelnuts, pistachios, pecans, etc.
• 20 g flaxseed, can also be crushed
• 20 g sesame seeds
• 20 g chia seeds
• 20 g puffed amaranth
• 100 g puffed quinoa
• 1 jar apple puree, approx. 360 g, for binding
• some honey, maple syrup or brown sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

quick and tasty, also for vegans

Chop or finely chop the dried fruit. Grind or chop the nuts, depending on the type of nut. I ground the hazelnuts and almonds, chopped the pistachios and pecans, and added the pine nuts as is. Add the remaining ingredients. Finally, stir in the applesauce and mix everything well with a large spoon. If you like it a little sweeter, you can add honey, maple syrup, or brown sugar. I always portion my granola bars into a special silicone baking pan for 6 financiers. You can also spread the batter evenly onto a baking sheet lined with baking paper and cut into bars after baking. Preheat oven to 180°C (350°F), bake for about 20 minutes, then let cool for 10 minutes. Storage: The bars will keep in an airtight container or tin in the refrigerator for about a week; larger quantities can also be frozen. Makes about 4 x 6 muesli bars (9 cm x 5 cm x 1 cm)