gluten free zesty apricot, millet and quinoa muesli bars

ingredients:

1. 150g quinoa flakes
2. 10g millet puffs
3. 80g dried apricots
4. 20g shredded coconut
5. 1/2 tsp ground cinnamon
6. zest of 1 orange
7. 80ml brown rice syrup
8. 60ml virgin coconut oil
9. a pinch of pink himalayan salt

directions:

1. preheat oven to 150*.
2. line a 28 x 18cm slice tin with baking paper.
3. place quinoa flakes, millet puffs, apricots, shredded coconut, cinnamon and the zest of 1 orange into a medium bowl.
4. place brown rice syrup, coconut oil and salt into a small saucepan and heat over a gentle heat until melted.
5. pour into the dry ingredients and mix thoroughly.
6. turn out into the slice tin, pressing down evenly with the back of a spoon to smooth out.
7. place in the oven and bake for 40 minutes.
8. remove from the oven and slice into bars using a sharp knife.
9. leave to cool, they will firm up once cold.
10. enjoy along side a nice cup of white tea.