This is such an easy and tasty recipe that is perfect for lunch boxes.

I guess they aren’t really ‘muesli’ bars as they don’t contain oats! But you can certainly use oats instead of quinoa if you like.

Quinoa (pronounced KeenWah) is incredibly nutritious – it’s very high in protein. Combined with all the seeds and eggs, these bars will have you fuelled up and ready to go!

HOT TIP: You can use any combination of dried fruits,nuts and seeds – as long as the mixture you add to the eggs equals 5 cups.

Gluten-Free, Nut-Free Muesli Bars

Vital Stats: gluten free, grain free, dairy free, nut free, refined sugar free

Okay, so this is what you need:

1/2 cup organic quinoa, dry

1 cup dried apple

1 cup organic sultanas

1/2 cup dried organic figs

1/2 cup organic sunflower seeds

1/2 cup organic pumpkin seeds (pepitas)

1/2 cup organic shredded coconut

1/4 cup organic chia seeds

1/4 cup organic sesame seeds

3 organic, free range eggs

2 tablespoons organic maple syrup or honey (optional)

2 teaspoons organic ceylon cinnamon

2 teaspoons organic vanilla extract

Hot tip: choose organic dried fruit where you can, as it doesn’t contain preservatives.

Okay, so this is how you do it:

Preheat the oven to 160° celsius. Line a slice tray with a non-toxic baking paper.

Rinse the quinoa really well (I soak for a bit and then rinse). This is really important as quinoa has a bitter saponins that coat it and need to be removed.

Cook the quinoa in a saucepan with 1 cup of filtered water. It will take about ten minutes. You will know it’s cooked because it becomes translucent.

HOT TIP: Make extra quinoa and store it in the fridge or freezer. It’s fantastic added to a salad or used instead of rice.

Cool the quinoa right down (you don’t want scrambled eggs)!

Chop the apple and figs. You can use the food processor or thermomix to do this.

Mix all the ingredients together well. I like to get my hands in and give it a good massage!

Press it firmly down into the slice tin and bake for 25-30 minutes or until cooked.

I cover the slice halfway through the cooking time with some baking paper so it doesn’t burn on top.

Cool on a wire rack before slicing with a bread knife into bars.

These freeze really well, so make a double batch and you will always have some on hand!

Makes about 12 large bars.

Want more?

Check out my 10 Healthy Muesli Bar recipes.

Popcorn is one of the most favourite snacks in our house.

It’s gluten free and it tastes yummy. I jazzed up our normal, plain popcorn with this sticky salted caramel sauce. A bit of a treat and dead easy to make when you get a yearning for something sweet late at night.

Salted Caramel Popcorn

Vital Stats: Gluten Free, Dairy Free, Vegan, Naturally Sweetened, Nut Free, Egg Free

Okay, so this is what’s in it:

6 cups popped organic popcorn

1/4 cup organic maple syrup

1/4 cup virgin, organic coconut oil

1 tablespoon organic coconut sugar

1 scraped vanilla pod (or 1 teaspoon vanilla extract)

1 – 2 teaspoons pink Himalayan salt

Okay, so this is how you do it:

Pop your popcorn and chuck it into a large stainless steel or glass bowl.

Mix all other ingredients in a saucepan and heat over a medium temperature.

Cook it for about five minutes or until it has reduced a little and is all gooey and syrupy thick.

Resist urge to pop finger in and test – this stuff burns!!

Pour over popcorn and mix well with a large metal spoon.

Let it cool down before chowing down. Refer to above advice.

Tips:

♥ Using organic popping corn means you don’t have to worry about GMO corn. Get it at your health food store or online here.

♥ Popcorn is actually pretty good for you – it contains lots of fibre and the antioxidant polyphenols.

♥ Use an electric popcorn machine or pop it the old fashioned way on the stove. Microwave popcorn is nasty!

♥ If you want to get fancy, add in some coconut, nuts or fruit and press it into a slice tin or roll into balls.

♥ You can totally swap out the maple syrup for rice malt syrup if fructose bothers you or honey if you prefer. And if you are okay with dairy, try it with some organic, grass fed butter instead of coconut oil.