Gluten-free energy muesli bar

Start your day healthy! On nice days, you don't want to waste a lot of time preparing and cleaning up breakfast. Wondering how you can still start your day with a healthy meal? Our granola bar recipe combines everything you need for plenty of exercise in the fresh air. They're ideal for prepping and keep well for several weeks in an airtight container.

As a perfect complement, we recommend a cup of our elderberry tea, Hollerzeit. Of course, you can also take these bars with you as a snack on your excursions. Nothing stands in the way of a perfect day outdoors!

For about 10 bars:

70g buckwheat flakes

30g popped quinoa

20g popped amaranth

3 tbsp chia seeds

50g Brazil nuts

24 g freeze-dried strawberries

1 small banana

2 tbsp honey

4 tbsp coconut oil

1 tbsp nut butter

1/2 tsp cinnamon

1 good pinch of salt

1/2 tsp vanilla paste

1 cup of makasol Hollerzeit elderberry tea

Here's how:

1. Preheat the oven to 170°C (top/bottom heat) (150°C fan/convection oven). Line a small baking pan with baking paper, trimming the sides, not too short.

2. Chop Brazil nuts and freeze-dried strawberries into small pieces.

Mix buckwheat flakes, quinoa, amaranth chia seeds, Brazil nuts, strawberries, cinnamon and salt in a bowl.

3. Bring the coconut oil and honey to a boil in a saucepan. Stir in the nut butter and vanilla extract. Pour the honey-oil mixture into the dry ingredients and mix well until combined.

4. Pour the mixture into the prepared baking pan. Then place a piece of parchment paper on top and press down firmly with a sturdy glass, a spoon, or your hands. The harder you press, the better the bars will stick together.

5. Bake in the preheated oven for 20 to 25 minutes. If the top gets too brown during baking, you can add an additional sheet of parchment paper.

6. Then let them cool to room temperature and lift them out of the pan using the overhanging baking paper. Then return them to the refrigerator for another 2 hours and cut into bars with a sharp knife. The longer the bars cool, the harder they will become and the easier they will be to cut.

7. The bars can be stored in the refrigerator for up to one week or frozen for up to 3 months.

These bars work just as well if you don't want to use gluten-free ingredients but regular oats. Your creativity is unlimited.

Nuts: You can also use other nuts such as hazelnuts, cashews, pecans, walnuts, pistachios, etc.

Dried fruits: it works equally well with other dried fruits such as cherries, raisins, aronia berries, goji berries, figs, apricots, dates, plums, etc.

Coconut oil: The coconut oil can also be replaced with 125 g of unsweetened applesauce or another large banana.

Photo(s): Nina Friedl