but I didn't add enough honey, macadamia spread or sugar.
So when I took the slice out of the container to cut, it crumbled.
To fix it I heated the mix in the microwave for 1min, and added more honey, macadamia spread and sugar, this turned out much better!
But I didn't have any more chocolate to drizzle over the top.
Regardless they are sooo tasty!
Enjoy = )
3 1/2 cups wheat and gluten free toasted fruit and nut muesli
2 tbsp ground cinnamon
1 cup blueberries
1 cup dark chocolate (dairy and soy free), smashed up, tempered and cooled.
1 tbsp. vegetable spread
1/3 cup honey
1 tbsp cane sugar low GI
1/3 cup macadamia spread
- Preheat oven to 180°C. Grease a 20cm x 30cm (base) slab pan. Line with baking paper, allowing a 2cm overhang at both long ends.
- Combine muesli, cinnamon, blueberries, and dark chocolate in a large bowl. Make a well in the centre.
- Place spread, honey, sugar and macadamia spread in a saucepan over medium heat. Cook, stirring, for 4 to 5 minutes or until mixture has thickened.
- Add to muesli mixture, stir to combine. Press mixture with extra baking paper, into prepared
pan and smooth over the top top. Drizzle chocolate over the top and allow to set on the bench for a min or two. Cover and refrigerate overnight or until set.
Lift slice from pan and cut into bars.