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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Here’s one for the grown-ups! For all those who need a little pick-me-up during the day, this one is for you!
I adore anything that incorporates my two favorite things; chocolate and coffee. This bar take it even further and adds in some peanuts for a nutty flavor too!
I don't know about you, but lolly cake was always the slice I gravitated towards as a kid and teen, but when I became more health conscious and realised that malt biscuits, condensed milk and Eskimo lollies were less than nourishing, I tried to make better choices. But the other day I decided nobody should have to miss out and decided to healthify it.
Like the majority of my recipes, they are many easy substitutions such as a different nut butter, nut or dried fruit. It's adaptable to your own tastes and I've tried it with chopped dates, dried blueberries and walnuts and it was fabulous!