OH! Magazine - Australian Version April 2015 | Page 18

MEG GILLMER’S PORTABLE
CRUNCH BARS

MEG
GILLMER

www.thewholesomeathlete.com

( OH YUM )

The Wholesome Athlete Meg Gillmer shares
her recipe for these delicious crunch bars.

Crunch bars. Such a
winning formula and a
versatile recipe. Mix it
up with any dried
fruit, seeds or nuts
that you have on
hand, and I’m sure
they’ll fast become a
staple in your kitchen.
These bars last up to a
week – assuming you
can keep your hands
off them for that long!
If after a few days the
bars soften, simply
pop them back into
the oven for a few
minutes and that will
help
return
the
crunch.

18

APRIL 2015 ( OH! MAGAZINE )

What you’ll need:
2 cups rolled oats
¼ cup brown rice flour
(gluten free or plain flour
also works well)
1 cup dessicated coconut
½ cup raisins
¼ cup chopped apricots
¼ cup pumpkin seeds
¼ cup almonds, roughly
chopped
1 teaspoon baking powder
Pinch salt flakes
1 teaspoon vanilla extract
2/3 cup rice malt syrup
1/3 cup coconut oil

Makes: 12

How to make them:
1. Pre-heat oven to 170°C fan-forced. Grease slice tin and line with
baking paper.
2. Combine all dry ingredients in a large bowl and mix well.
3. Place vanilla, rice malt syrup and coconut oil in a saucepan. Cook
until mixture boils. Remove.
4. Stir wet mixture through dry mixture until combined. Press mixture
into pan and push down firmly.
5. Bake for 25 minutes. Turn oven off and leave bars for a further five
minutes.
6. Leave in tin for 15 minutes before cooling on a cake rack. Slice and
store in an air tight container.