Mango and Coconut Muesli Bars - Gluten and Dairy Free of course!

Pretty quick and easy snack recipe today. I use these for both breakfast on the run and quick snacks on my breaks at work.
You can vary the ingredients in this recipe to follow pretty much any combination of nut, seeds, cereals and fruit.

The basic recipe is:

11 cups dry ingredients 

200g fat (I used Olivani)

2c sugar syrup 

(Honey, Golden syrup, Agave, Glucose Syrup or Homemade simple syrup all work well)

Today I have used:

Dry

2c Rice Bubbles

2c Crushed Cornflakes

2c Certified GF Rolled oats

2c Flaked coconut

1c Sliced Almonds

1c Chopped Peanuts

1c Finely chopped dried Mango Slices

If you can't find flaked coconut you can definitely use desiccated or shredded instead or, of course, skip it altogether and replace it with something else

Wet

1c Golden Syrup

1c Honey

200g Olivani

Preheat your oven to 180 C - make sure it's empty otherwise the little bits of leftover food will burn and make your smoke alarms go off...

Pop all the dry ingredients in a bowl and mix together

Line a Large rectangular brownie pan or cookie sheet (so long as it has an edge at least 2 cm tall) Leave some of the baking paper overhanging to give you something to hang on to to get it out of the pan

Put the wet ingredients into a large saucepan over a medium heat

Melt the butter, stirring constantly, once the butter is melted, stop stirring and clip a candy thermometer to the side of the saucepan. Make sure that the thermometer is not touching the bottom of the saucepan. If it does it will not give you an accurate reading.

Bring the mixture to a simmer and keep an eye on the thermometer, once it hits the soft ball stage (115 C or when a small amount of mixture dropped into a glass of cold water will form a soft ball)

remove from the heat and cool until the mixture is no longer bubbling

The next step needs to be done pretty quickly so I did not photograph it. 

Pour the warm wet ingredients in with the dry and mix thoroughly, there should not be any dry spots. 

Pour the mixture into your pre-prepared tin and flatten out with the back of a spoon. 

Put the tray in the oven and bake until golden brown, it should smell like toasted nuts.

Let cool completely and slice into bars. 

Wrap in parchment or baking paper and store in an airtight container for up to a month.

Enjoy