Gluten & Dairy Free Banana and Tahini Muesli Bars by Lisa Roukin

Blogger Lisa Roukin  has created this delicious recipe – The perfect quick and delicious snack for at home or on the go, packed full of nutritious ingredients! They’re gluten, egg, nut and dairy free – and perfect to grab ‘n’ go or sit & savor!

Gluten & Dairy Free Banana and Tahini  Muesli Bars by Lisa Roukin
Guest Recipe

The basics

Preparation Time: 10 mins

Cooking Time: 25 mins

Serves/Makes: 12 bars


You will need:

350g Delicious Alchemy Muesli (Red Apple, Date & Sultana OR Berry with a hint of Cinnamon)
2 ripe bananas, mashed
60g coconut oil (preferably odorless)
60g coconut sugar (or your sugar of choice)
90g agave, maple syrup or honey
60ml tahini
½ tsp. sea salt
1 tsp. bicarbonate of soda
1 tsp. vanilla bean paste or 1 vanilla bean pod












Step 1

Pre-heat the oven to 400°F, gas mark 6, 200°C (180°C fan-assisted). Spray an 8×8 inch square baking tin with oil and line the base and sides with baking parchment.

Step 2

In a large bowl mash two bananas until smooth (See LISA’S TIP below).

Step 3

Melt the coconut oil, syrup, tahini and sugar in a small saucepan over a gentle heat until fully dissolved. Remove from the heat and pour the mixture over the mashed bananas and stir well. Stir in the vanilla paste (or seeds scraped from 1 vanilla bean pod) and salt.

Step 4

In a separate large mixing bowl combine the Delicious Alchemy Muesli with the bicarbonate of soda and stir until thoroughly mixed. Gradually pour in the liquid & banana mixture and stir until thoroughly combined.

Step 5

Pour the mixture into the pre-lined baking tin and flatten with the back of a spoon. Sprinkle the mixed seeds over the top and gently press them into the mixture.

Step 6

Bake in the preheated oven for 25 mins until golden brown.

Step 7

Remove from the oven and press down lightly on the mix with the back of a spoon so that it’s level and compact and leave to cool

Step 8

Once cold transfer it to the fridge to set.

Step 9

Cut into bars using a sharp knife and store in the fridge for a quick and tasty breakfast or afternoon snack. Enjoy!

LISA’S TIP – This recipe can be made using frozen bananas. Remember to freeze any unused ripe bananas in freezer bags so that you are always ready to make these quick and easy breakfast bars. Simply take the frozen bananas out of the freezer, place in a sieve to drain off the water and leave to defrost at room temperature for 30 minutes or so before mashing.

These bars freeze well. Freeze them in individual portions so that you can grab one for an easy breakfast on the go! Alternatively, they keep stored in an air tight container for 1 week, kept refrigerated.

This recipe also makes a delicious granola style cereal – simply spread the mixture over a baking sheet lined with baking parchment and bake until golden, remove from the oven and leave to cool. Once cold, crumble the “granola” into a lidded container and keep in the fridge – fabulous eaten with milk, yoghurt or just on its own!