Updated: Mar 30, 2020
My crusade against one use plastics and unnecessary packaging continues. Unfortunately, this means many snacks (such as bliss balls and muesli bars) are off my shopping list. I wanted to create an EASY and healthy recipe that is school lunchbox and adult friendly.
These bars are gluten, dairy free and nut free and are vegan friendly. Cut them into pieces as big or small as you like, so you can create it as small snack, or something bigger when you really need your energy.
All of these ingredients are available at good health food stores, and even supermarkets carry many of these. Enjoy!
1 1/2 C quinoa flakes
1/2 C puffed amaranth
1 C shredded coconut
1/2 C hemp seeds
1/2 C sunflower seeds
1/2 C pepitas/pumpkin seeds
2 tsp cinnamon
1/2 C diced apricots**
3/4 C coconut oil
1/4 C tahini
4 Tbsp rice malt syrup (can use honey or 50/50)
For more healthy recipes check out this FREEBIE.
Preheat oven to 150'C fan forced
Place all dry ingredients (except diced apricots) in a big mixing bowl
In a small saucepan heat up coconut oil, tahini and rice malt syrup and apricots on a medium heat for 5 minutes until it is warmed through and apricots start to break up. Do not bring to boil
Pour liquid into the bowl of dry ingredients and mix well until combined
Pour mixture into a two medium sized, lined baking tray and press down until firm. The thickness of the mixture should be approximately 1.5cm thick
Bake in the oven for 25-35 minutes until firm and brown
When cooled, remove from pan and cut into your desired sized bars.
Keep in an air tight container or freeze
** Can substitute for cranberries, sultanas or another dried fruit of choice.
Dried fruit turns your stomach funny? It's time we talked.