Muesli Squares

- 100g / 3.53oz Tender rolled oats
- 50g / 1.76oz Sunflower seeds
- 2 tbsp Coconut oil
- 50g / 1.76oz Raisins
- 50g / 1.76oz Spelt flour (Type 630)
- 100g / 3.53oz Apple puree
- 1 tbsp Brown almond butter

1. Preheat the oven to 200°C (392°F). Roast 100g / 3.53oz tender rolled oats and 50g / 1.76oz sunflower seeds in a small pan without oil over medium heat for about 5 minutes until they smell slightly fragrant. Add 2 tbsp coconut oil and let it melt. In the meantime, coarsely chop 50g / 1.76oz raisins.
2. Mix all ingredients in a bowl, preferably with a wooden spoon. Spread the sticky mixture evenly on a baking sheet lined with parchment paper, pressing it into a 20 x 20 cm square. Bake in the oven for 10-12 minutes.
3. Remove and immediately cut into 4 x 4 cm squares with a very sharp knife. Let cool on a cake rack. The muesli squares stay fresh for about 3 days in an airtight container and can also be frozen.