We wanted to make a muesli cookie to celebrate our recent collaboration with the muesli in our first ever The Sugar Breakup Facebook competition.
This cookie was so easy to bake, and when we pulled it out of the oven, it smelt absolutely delicious!
The muesli say they are “fit for breakfast” we would also say they are “fit for a snack”.
Makes: 22 cookies
Oven Temperature: 180C (170°C for fan forced oven)
Cooking Time: 10-12 minutes
Pan: baking tray
3 cups of the muesli
1 cup plain flour
100g butter, melted, cooled
1/3 cup The Sugar Breakup Organic Golden Rice Malt Syrup
OK. You love your morning muesli. But you also want to cut down on sugar. Right. Mission to find a sugar-free muesli that tastes great. Shouldn’t be hard these days surely?
That’s what inspired Emma Dumas to produce The Muesli.
“I was surprised. Muesli was supposed to be the healthy breakfast. So many are loaded with sugar. If it’s not honey, it’s fruit juice or dried fruit which is basically concentrated sugar, primarily fructose.”
The Muesli is proudly fructose free. In fact, filled with only natural, raw ingredients, it’s 97% sugar free. If you’re into looking after yourself, improving your fitness or losing weight, The Muesli is the healthy start you’re looking for. After all, you don’t want to undo all that good work with your morning walk/jog/run?
Always good to have on hand for the kids.
The beauty of these bars is that you can change the amount of rice malt syrup used to be more or less depending on how you (or the kids) are used to being sugar free. They are also really hard to get wrong!
- Makes : 15 bars
- Oven temp : 180C (160C fan forced)
- Cooking time : 25 to 30 minutes
- Pan size : 20 x 30cm slice tin
Ingredients – what’s in these little beauties? Continue reading