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.
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.
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It's ANZAC Day this week, and as the Anzac Biscuit recipes come thick and fast on your feeds and inboxes, I thought I'd mix it up a bit and take the authentic biscuit flavor and make it into a ball!
In my opinion, everything tastes good in a handy little bite! Plus, I'm lazy and these don't require cooking ;)
The school holidays are a perfect opportunity to get in the kitchen and stock up the fridge and pantry with lunch box fillers ready for when school goes back.
These little bites or bliss balls are quick to make, just require a food processor and small bowl and are dairy free and low in sugar.
A feast for the eyes and for the lips, these delicious pots of goodness are not only awesome for you, packed with healthy fats, but also great for your gut!
Made using gelatin powder to give it a beautiful jelly-like texture, gelatin has been reported to improve gut health and digestion, protect joints, improve sleep quality, lift mood and improves cognitive abilities, improve skin health, heart health, maintain strong bones, AND help keep you feeling fuller longer!