Paleo Slices/Museli

I have wanted to experiment with ingredients to get a paleo slice to take to events such as when I am rostered on supper or morning teas at church. Here are two I have done today. They all crumbled when I cut them so I have Now Called them a “Muesli” for hubbies breakfasts. as he has muesli every day 

Paleo Slice #1

 

 

 

 

 

 

 

 

 

Paleo Slice/Museli #1:Makes  1 Rectangle tin (approx. 21-28 squares)

1/2 Cup Coconut Flour

2Tb Cholesterol Reducing Margarine (*Use butter/nut butter/coconut butter instead if you have it)

1 Free Range Egg

1TB Rice Malt Syrup (Maple syrup or honey can be substituted)

1Tb Tahini

1Tb Sesame Seeds

1Tb Black & White Chia Seeds

1tsp Cinnamon

1tsp Ginger

2Tb Shredded Coconut

1Tb Oh So Natural Mixed Seed & Sultana’s

Light Pinch Pink Himalayan Salt

Method: 

Preheat oven 180*C Fan Forced Oven

Use cooking Spray for the tin so it doesn’t stick

Mix all together in a bowl then press into tin evenly and smooth out with palm

Cook for 20minutes until golden.

Allow to cool in tin before cutting. Cut into squares.


Paleo slice #2

 

 

 

 

 

 

 

 

 

Paleo Slice/Museli #2 Recipe (makes approx. 21-28 squares)

30g pecans

30g Almonds with skin on

1 Free Range Egg

1Tb Rice Malt vinegar

1/4 cup Shredded Coconut

2 TB Mixed Seeds & Sultana’s

1Tb Chia Seeds

2Tb Peanut Butter (100% natural) or other nut butter/coconut butter

Light Pinch Pink Himalayan Salt

Method

Preheat oven 180*C

Mix all together in a bowl then spread onto greased lined tin

Bake 20minutes

Cool slice in tray then cut into squares