Muesli Bar Slice


Prep Time: 10 mins
Cook Time: 40 mins
Serves: 10


  • 1 cup gluten free cornflakes
  • 2 cups gluten free rice puffs
  • 1 cup shredded coconut
  • ½ cup dried apricots, finely diced
  • ½ cup dried cranberries (Craisins)
  • ½ cup slivered or flaked almonds
  • 200g gluten free white or milk choc chips (or a mix of both)
  • 395g sweetened condensed milk (1 tin)
  • ½ cup coconut oil, melted


Preheat oven to 160°C. Grease and line a rectangle oven proof dish (16cm x 21cm).

In a large bowl, mix together cornflakes, rice puffs, shredded coconut, apricots, cranberries, almonds and choc chips. Toss to make sure everything is mixed through evenly.

Add condensed milk and melted coconut oil to the dry ingredients and stir through until it starts to come together.

Pour mixture into the prepared dish and press down hard. You can use the back of a spoon, the bottom of a glass or place a small amount of plastic wrap on top and press down with my hands.

Cook in oven for 35-40 minutes.

When ready, remove from oven and allow to cool in the dish for 10 minutes. Then remove and cool completely before cutting into rectangles. A serrated knife is best.

With so many of our Peninsula families affected by gluten intolerance and coeliac disease, we have decided to focus on recipes which can be enjoyed by GF and non-GF alike.

Jodie Blight has developed an amazing new App which enables you to scan the recipe from Peninsula Kids Magazine to create a shopping list on your phone. All in the name of making dinner time easier.

Endorsed by Coeliac Australia so you have peace of mind that every recipe is 100% gluten free.

Download the recipeezi Gluten Free App from the App Stores (it’s FREE), use the App to scan the recipe QR code and voila, your shopping list awaits!

Peninsula Essence – Spring 2019


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