Saturday, 17 November 2012

Dark choc & ginger muesli bars

It has been far too long between posts I must apologise . . to myself mostly, because developing new recipes, playing with my Thermomix and taking photos of food is very therapeutic for me . . really it is :) I am sure that some of you can relate? 

This recipe is a variation of our favourite wheat, nut and dairy-free snack which I always have on for my girls to take to school and for hubby and I to take to work. I knew it wouldn't take me long to make this variation owing to my love of chocolate :) The original recipe is here

Dark chocolate & ginger muesli bars (aka granola bars)

65g raw brown rice
1 tbsp golden flaxseeds (linseeds)
1 tbsp chia seeds
half small Pink lady apple (or any sweet apple)
100g dried dates
80g mixed dried fruit of your choice, e.g. apricots, sultanas, berries
40-50g good quality crystallized ginger
90g whole oats
70g wholegrain rice bubbles (or use more oats)
2 tbsp sunflower seeds
25g coconut, desiccated (or shred your own from fresh flesh)
20g sucanat or rapadura sugar (a little more if you're a sweet tooth)
40g coconut oil
2 large eggs
4 tbsp raw cacao powder
50g raw unpasteurised honey
80g dark chocolate, preferably 70% cacao, chopped (or use choc chips) - optional

Pre-heat fan forced oven to 180 degrees C. Line the base and sides of a 3cm deep, 20 x 30cm rectangular pan with baking paper, allowing a 2cm overhang.

Add the flaxseeds, chia seeds and brown rice to the TM bowl and grind for 20 seconds on speed 9. Decant into a bowl and set aside.

Place the crystallized ginger in the TM bowl and grate for 10 seconds on speed 5. Add the apple half and grate for a further 5 seconds. Scrape down the sides of the bowl and add all the dried fruit. Turn to the lid closed position and pulse on Turbo 3-4 times until the dried fruit is evenly chopped.

Return the grounds seeds and rice to the TM bowl together with all of the remaining ingredients. Combine on reverse for 20-30 seconds on speed 3 until well combined. Check that the dry ingredients are completely coated in the wet.

Transfer the mixture to the prepared pan using the spatula. Use the back of a metal spoon or the bottom of a heavy glass to press the mixture evenly into the pan and smooth the surface.

Bake for 15-20 minutes until lightly browned. Allow to cool for about 20 minutes in the pan before lifting onto a cooking rack to cool completely before cutting. Cut the muesli slice into 16 bars. I didn't add the dark chocolate this time, but it is a lovely addition :)

No Thermomix?
  • use 65g brown rice flour in place of the whole rice
  • grind seeds using a coffee grinder
  • chop the crystallized ginger and dried fruit in a food processor or by hand
  • combine all ingredients by hand or using a food processor or mixer
Here are some more lunchbox legends that you might like to check out . . .


  1. Hi Paula,

    I have been reading you blog for a little while now. We made these last week (with some alterations, of course) and they were delicious. My kids adored them. I was wanting to post these on my blog with a link to your recipe. Would that be alright with you?

    With thanks

    1. Of course! Thanks Tamara for posting my recipe on your blog. I'm a regular on your blog too :)

  2. Love these muesli bars and so do my kids! Have been making these for a while now and they are so easy to adapt if need be. Well done!

  3. Thanks so much for your feedback. Any yummy adaptations you'd be happy to share with us? :)