Muesli Bars

• 2 cups puffed brown rice
• 1 12 cups puffed kamut
• 14 cup puffed millet
• 14 cup buckwheat flour
• 18 cup almond meal
• 18 cup flax seed meal
• 18 cup brazil nut, chopped
• 18 cup cashews, chopped
• 18 cup walnuts, chopped
• 18 cup pumpkin seeds
• 18 cup sunflower seeds
• 18 cup shredded coconut
• 125 g dark chocolate, chopped
• 1 cup dried fruit
• 1 egg
• 14 cup peanut butter
• 80 g applesauce
• 14 cup water

1. Preheat the oven to 180C.
2. Line a 270mm x 170mm pan with a sheet of baking paper, and set aside.
3. In a small bowl, beat the egg, whisk in the applesauce then the peanut butter.
4. No need to measure the peanut butter, just guess.
5. mix in the water.
6. The wet ingredients should be one cup or a little more.
7. In a large mixing bowl, mix the dry ingredients.
8. Add the wet ingredients to the dry, mixing until well combined.
9. Spread into the prepared pan, compress as well as possible.
10. I place a piece of baking paper over the top then tamp with a flat-bottomed potato masher, then I roll out with a small rolling pin, then tamp edges with a small piece of 4x2.
11. The back of a dessertspoon works well too.
12. Remove the top layer of baking paper before baking.
13. Bake for 3036 minutes until golden brown.
14. Turn out onto a rack until cool.
15. Refrigerate overnight then cut into bars.
16. A Japanese vegetable knife, which looks like a very thin cleaver, works very well.
17. Store in freezer.

puffed brown rice, puffed kamut, puffed millet, flour, almond meal, meal, brazil nut, cashews, walnuts, pumpkin seeds, sunflower seeds, coconut, dark chocolate, egg, peanut butter, applesauce, water

Taken from www.food.com/recipe/muesli-bars-524578 (may not work)