If you make lunchboxes or feed hungry kiddies, then you absolutely need this muesli bar recipe in your life! They are nut free if school requires and can be made gluten free (by using gf oats) and dairy free!
Ingredients:
2 cups quick oats
1 cup brown rice puffs
1/2 sunflower seeds ground into a flour
1/4 cup ground flaxseed
1/2 cup honey
1/3 cup tahini (can sub for peanut butter or almond butter if you wish)
1/4 cup butter or coconut oil (for dairy free)
30g chocolate of choice - melted to drizzle over the top
Preheat your oven to 165 degrees and line an 8x8 inch baking tray with baking paper. Take out a large bowl and add in the oats, brown rice puffs and ground flaxseed. Blitz the sunflower seeds in a blender or food processor until fine. Add them to the dry ingredients and mix well to combine. In a small saucepan, melt the honey, tahini and butter. Pour the wet ingredients into the dry and mix well to combine. Add the mixture into your baking tray and press it down firmly to the edges. Tear a large piece of baking paper, lay it over the tin and place a smaller tray on top. Press down firmly with all of your weight to compact the mixture. Remove the baking paper from the top and place into the oven to bake for 25 minutes until slightly golden on top. Allow to cool at room temperature, then drizzle the melted chocolate on top. Place into the fridge for at least one hour to firm up - then slice. These muesli bars should be stored in the fridge and are best consumed within three days.
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