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Nut free, vegan muesli slice

Nut Free : Vegan

Serves 14-16

3 tablespoons chia seeds

1 cup oat bran

1 cup (250ml) nut milk

1/4 cup olive or coconut oil

1/4 cup maple syrup

1 cup (125g) grated raw sweet potato

1/4 cup (45g) linseeds

1/4 cup (45g) pepitas

1/4 cup (45g) sunflower seeds

2 teaspoons cinnamon

1/2 teaspoon orange zest

2 teaspoons baking powder

1/2 teaspoon bicarb soda

1/2 cup (70g) cacao nibs

1 cup (160g) organic sultanas

1 cup (70g) shredded coconut

1 cup (140g) wholemeal or spelt flour

Preheat oven to 180C and line a 22cm square baking tin with greaseproof paper.

Combine chia seeds and 2/3 cup (160ml) water in a small bowl, stir with a fork to combine then set aside to gel for 10 minutes and stir again.

Combine oat bran and nut milk in a large bowl, allow to soak for 10 minutes then add, chia and water combination, olive or coconut oil, maple, sweet potato, linseeds, pepitas, sunflower seeds, cinnamon, zest, baking powder, bicarb and mix to form a wet dough.

Add cacao nibs, sultanas, coconut and flour and mix again until uniform in texture.

Scoop into lined baking tin and place in oven to cook for 30-35 minutes or until a skewer inserted through the middle comes out clean.

Cool for 20 minutes in tin then transfer to a wire rack to cool completely.

Slice into 14-16 pieces and enjoy.

Store sliced in fridge up to 1 week or freezer up to 2 months. Toast once refrigerated or frozen to enjoy the best result.

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