Cranberry muesli bars
Flax seeds have been linked in some studies to reducing the frequency of hot flushes. Mix them into muesli bars.
Makes 20 • Ready in 35 mins
150g butter
50g golden caster sugar
200g agave syrup
275g gluten-free porridge oats
100g gluten-free self-raising flour
50g desiccated coconut
70g dried cranberries
150g mixed seeds
3tbsp flax seeds
You will also need:
18cm square tin, greased
1 Heat the oven to 180C/gas 4.
2 Put the butter, golden caster sugar and agave syrup in a pan and heat until the butter has melted, stirring from time to time. Turn off the heat.
3 Tip in gluten-free porridge oats, gluten-free self-raising flour, desiccated coconut, dried cranberries and all the seeds, and combine. Spoon into the tin and press down well with the back of a spoon.
4 Bake for 25 mins until just golden brown around the edges. Leave to cool in the tin, then cut into slices.
Per muesli bar: 231 cals, 13g fat,
6g sat fat, 26g carbs
COOK’S TIP
Mix this up by adding different dried fruits or nuts