by Iries Borbon August 02, 2016 1 min read

 

So many schools are no longer allowing nuts at all due to an increase in anaphylactic reactions, so these beauties offer a safer alternative to the traditional nut muesli bar. With minimal ingredients, these bars are excellent frozen and pulled out to pop into a lunchbox as well.

Ingredients:

  • 1/2 cup of sunflower seeds
  • 1/2 cup of pumpkin seeds
  • 1/2 cup desiccated coconut
  • 1 tab chia seeds
  • 1 tab flax seeds
  • 1 tab sesame seeds
  • 1 tab rice malt syrup
  • 2 tabs unhulled tahini

Directions:

1. Preheat oven to 180 degrees and line a slice tray with baking paper.

2. Place all seeds in a food process and pulse until it is fine with a few larger chunks. Next slowly add the tahini and rice malt syrup. The consistency should now be wet enough to be pressed into the tin. Add more tahini if still crumbly.

3. Press into the lined slice tin and bake for 20 minutes or until bottom is starting to turn golden.

 


Leave a comment

Comments will be approved before showing up.


Also in Recipes

Healthy Rice Bubble Krispies
Healthy Rice Bubble Krispies

by Nicky Skinner May 12, 2020 1 min read

Read More
No-fish Cakes
No-fish Cakes

by Nicky Skinner February 28, 2020 1 min read

These delicious potato cakes have the consistency of a fish cake, without the fishy taste!

Awesome for picky eaters of all ages. Serve them with some mixed veg or a salad and some coconut yoghurt dressing on the side. 

Read More
Choc Chip Cookies
Choc Chip Cookies

by Nicky Skinner October 14, 2019 1 min read

These delicious soft cookies are perfect dunked in your favourite milk, or for the lunch box. Everyone needs a good choc chip cookie recipe. Maybe this is yours?
Read More