Ingredients: 50 g oat flakes 50 g ground almonds 10 g sunflower seeds 10 g linseed 3 tablespoons rapeseed oil 2 tablespoons maple syrup 2 tsp almond paste 1/2 tsp cinnamon 1 pinch bourbon vanilla 10 g wild blueberries, dried or raisins
besides: 50 g dark chocolate at will: 2 tablespoons freeze-dried strawberry chips (via Koro, advertising)
Preheat oven to 200° C top/bottom heat (180° convection oven).
Mix all ingredients in a bowl.
Line a box form with baking paper.
Press the muesli bar dough onto the bottom of the tin.
Bake the dough for 10 minutes at 200° C top/bottom heat (180° C convection oven) at the bottom of the oven.
Let the base cool down (very important, because the dough is very soft when freshly baked, just like cookies) and melt the chocolate in a water bath.
Now pour the chocolate evenly over the baked, firm dough. Garnish with freeze-dried strawberries or ground almonds. Allow the chocolate to harden and cut into the desired bar width. Store in a biscuit tin or wrap in baking paper if desired. Bon Epi-tit!