salty & sweet macadamia nut muesli bars

makes 8 bars
preparation time
10 minutes
cooking time
30 minutes


  • 1 cup quinoa flakes (or rolled oats)
  • 1/4 cup flaxseed meal
  • 1/4 cup sesame seeds
  • 1/2 cup sunflower seeds
  • 1/2 cup pepitas (pumpkin seeds)
  • 3/4 cup chopped macadamia nuts
  • 1/2 teaspoon quality salt
  • 1/2 teaspoon pure vanilla powder (or extract)
  • 1/2 teaspoon cinnamon
  • 1/4 cup unrefined coconut oil
  • 4 tablespoons pure maple syrup
  • 1/4 cup soda water (water will do if you do not have soda water)


This recipe is adapted from Gwyneth Paltrow's It's All Good Cookbook

Preheat your oven to 175c. Line the bottom of a square baking tin with baking paper. In a large mixing bowl combine the quinoa flakes, flaxseed meal, sesame seeds, sunflower seeds, pepitas, chopped macadamia nuts, salt, vanilla powder and cinnamon. 

To the dry mixture now add the coconut oil, soda water and maple syrup and stir well with a wooden spoon to bring the ingredients all together. Allow the mix to sit for five minutes in the bowl allowing the flaxseed meal and quinoa flakes to swell up and take in the liquid.

Spoon the mixture into your pre prepared baking dish and press down firmly and evenly with the back of a spoon to create a nice flat top. Place baking dish in the oven for around 30 minutes or until the top of the slice is nice and golden. 

Remove from the oven and allow the macadamia muesli bar slice to cool in the tin, then place the tin covered in the fridge overnight. Remove the muesli bar slice from fridge and cut carefully into bars with a sharp knife. Store in an airtight container in the fridge for 4 - 5 days or freeze.