Anzac Biscuit Muesli Bars

A new lightweight series* in collaboration with Anisa Sabet from The Macadames food blog. We have teamed up to create a series of curated recipes that are less than 10 ingredients long using things that are in can be kept in your pantry, that are healthy (-ish), heartwarming, easy to make, great for one person households (like myself). I hate cooking, but I LOVE to eat. I live to eat, I don't eat to live. So it is a bit silly that I don't cook or enjoy it, so I wanted to create this not only for you but for me to challenge myself and teach myself to cook, making things that would make me happy and cosy that wouldn't stress me out.

 
 

Images and recipe by Anisa Sabet for Hikarui

Ingredients (makes 8)

  • 1/2 cup raw almonds, processed into fine meal

  • 2 & 1/2 cups steel cut oats (you can opt for gluten free oats here)

  • 1/2 cup desiccated coconut

  • 3 tablespoons chia seeds

  • 1/2 cup & 2 tablespoons coconut oil, melted

  • 1/2 cup honey or rice malt syrup

  • 1 teaspoon vanilla extract

  • Optional: melted chocolate for drizzling

Method

1. Preheat oven to 140°C. Prepare a shallow cake tin lined with baking paper. 

2. Mix all ingredients (except chocolate) in a large bowl and press into the prepared cake tin. Pop into the oven to bake for 30-40 minutes or until golden brown. Allow to cool before cutting into desired shape and drizzle with melted chocolate (if you so wish). 

Storage

muesli bars will keep in an airtight container in the fridge for up to 5 days.

Can’t eat gluten?

Recipes all have a gluten-free alternative if initially a gluten-full recipe. :) Even though I found out recently that I cannot eat gluten (devastating!!!!), I couldn't deprive those that can eat it since I would never wish it upon someone to be allergic to gluten.

Here's to lightweight cooking. I hope will enjoy this series as much as I do.


If you liked this, you may also enjoy:

Roasted Banana Porridge


*Update: This series has since been discontinued as the direction of the blog has changed in my 2019 rebrand. Please still go and check out Anisa’s website as her work is so beautiful! :)


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