Gluten-free Muesli Bar | Exclusive Recipe for THE BOD Restart

Gluten-free Muesli Bar | Exclusive Recipe for THE BOD Restart

Try this gluten-free version of THE BOD muesli bar and let us know what you think Restarters!



  • 1 cup mixed roasted raw nuts

  • 1 cup activated buckinis

  • 3/4 cup dried cranberries

  • 1/4 cup shredded coconut

  • 1/2 cup dried figs

  • 1 teaspoon vanilla powder

  • 1 teaspoon cinnamon

  • 1/2-1 cup rice malt syrup


  1. Pre-heat oven fan forced to 180 Celsius. 

  2. In a bowl mix all the dry ingredients.

  3. Add the rice malt syrup until you have a thin gooey consistency, not too dry but not too syrupy.

  4. Place some baking paper onto a large baking tray and spread the mixture down onto the paper.

  5. Use a non stick flat spatular to press the mixture down to a thickness suitable for slicing into bars once cooked.

  6. Place the muesli bar mixture in the oven for around 10-18 minutes or until golden brown. Make sure the top is golden and roasted as this will help your bars stick together.

  7. Remove from the oven and let it sit until completely cool.

  8. Cut into long rectangular bars and store in airtight container.

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