These snack bars make the perfect on-the-go breakfast or a late-afternoon snack.
Did you know that you can use avocado oil for baking? Avocado oil is naturally lower in saturated fats, making it a healthier choice when baking with oil.
Recipe and styling by Claire Ferrandi
Photograph by Dylan Swart
Prune, almond and oat muesli snack bars
- 250g pitted prunes, finely chopped
- 50g (⅓ cup) raw almonds, finely chopped
- 135g rolled oats
- 50g ground almonds/ almond flour
- 60ml (¼ cup) Westfalia Plain Avocado Oil
- 50g (⅓ cup) macadamia nut butter
- 5ml (1 tsp) vanilla essence
- 24g (2 tbsp) brown sugar/xylitol
- 2g (1 tsp) ground cinnamon
- 1 egg white
- pinch salt
Preheat the oven to 180˚C. Grease and line the base of a 20cm square baking tin with baking paper. Be sure to cut the baking paper large enough to have it extend past two opposing sides of the tin – this will allow you to easily lift the slab out of the tin once baked. Set aside.
Place all of the ingredients in a large mixing bowl. Stir until thoroughly combined.
Transfer the mixture to the prepared baking tin. Using your fingertips, firmly press the mixture into the base of the tin. Smooth the top using a spoon.
Bake in the preheated oven until golden brown, about 25 – 35 minutes. Remove from oven and allow to completely cool in the tin, about 2 hours. Run a knife along the base of the tin to loosen the slab. Use the two ends of the baking paper to lift the slab out of the tin.
Use a very sharp knife to cut the slab into 12 bars. You can also cut the slab into small squares if you prefer. Store the bars/squares in an airtight container at room temperature for up to one week.
All of the Westfalia Avocado Oil flavours are great for baking, depending on what is being made – Westfalia Lemon Flavoured Avocado Oil adds a lemony flavour, the Garlic Flavoured Avocado Oil is delicious in savoury breads and the Butter Flavour works for sweet and savoury recipes.