It can be a bit challenging finding a healthy, nut-free snack to go into school lunchboxes…
…but this amazing muesli bar from one of our favourite customers, Malini (pictured below working her magic on this batch), is child’s play to make (literally). It’s healthy, nut free, dairy free, low in gluten, and absolutely delicious!
Wet gooey bits
100ml sunflower oil
1/3 cup (60g) rapadura sugar
1/3 cup (120g) honey (for vegan – use 100g agave syrup)
1 tsp vanilla extract
Dry crunchy bits
2 cups (200g) rolled oats
1 cup (100g) desiccated coconut
1/2 cup (80g) pumpkin seeds (natural/raw)
1/4 cup (60g) sunflower kernels
1 tbsp sesame seeds
2 tbsp chia seeds
1 tsp ground cinnamon
1 cup of dried fruit, roughly chopped (you can use anything really; this batch was made with dried mango, sulphur-free apricots, dried apple, cranberries and raisins), but you can try our pears, sultanas, currants or whatever takes your fancy!
- Preheat your oven to 140C.
- Grease and line a 20cm x 30cm baking tray.
- Gently heat all the wet gooey bits in a large saucepan until the sugar has dissolved.
- While the wet gooey bits are warming up, mix up all the dry crunchy bits in a bowl so they are evenly mixed through.
- Take the wet off the heat, and add in the dry. Stir until nicely mixed, then pour into your lined baking tray.
- Press down firmly with wet hands (careful to makes sure the mixture isn’t too hot!) and/or spatula, then bake for 45-55 minutes until golden.
- Allow to cool completely, then chill in the fridge for 45-60 minutes before cutting into bars.
Store in the fridge in an airtight container for up to a month (assuming it isn’t eaten before then!)