1 stick vegan (dairy-free) butter such as Earth Balance, melted
2 cups Bob's Red Mill Gluten-Free Muesli
3 Tbsp. pumpkin seeds
1 Tbsp. dairy-free mini chocolate chips
¼ tsp. Bob's Red Mill Carob Powder
1 Tbsp. coconut flakes
¼ tsp. ground cinnamon
1 tsp. Bob's Red Mill Brown Sesame Seeds
⅛ tsp. sea salt
Preheat oven to 350 degrees F.
Spray an 8 x 8 inch nonstick baking dish with baking spray. Lay a piece of parchment paper in the pan, allowing the excess paper to hang over the sides. Spray the parchment paper with cooking spray.
In a large mixing bowl, beat the egg white until frothy. Add peanut butter, brown sugar and honey. Then, add the melted butter, muesli and pumpkin seeds; mix well to combine. Add remaining ingredients and mix until well combined.
Transfer mixture into the prepared baking pan. Press lightly with a spatula to flatten the surface. Bake until the edge of the mixture begins to brown, approximately 20 minutes.
Remove from the oven; set aside to cool for 10 minutes then place in the fridge for at least 2 hours or overnight. Cut into rectangles and serve.
Recipe by Gluten Free Recipes - The Healthy Apple at http://thehealthyapple.com/2013/04/08/gluten-free-dairy-free-chewy-muesli-bars/